This weekend at a paella party I ran into a goat cheese I'd not had before, Leonora. It's relatively new in the world of cheese and hails from Leon, Spain. Our example was purchased from The Cheese Board in Berkeley, CA. This was a big thick slab, more than an inch thick cut from an oblong brick about 6" across. While the rind was still quite white, bloomy and edible, the outer edges of the paste had turned to ooze. The core was dense and bright white. I was surprised at how soft and velvety the middle was, not chalky or grainy at all, but lusciously creamy and grassy tasting. Lightly tart, this was not nearly as tangy as other middle-aged goat cheeses. I really liked the contrast in texture and flavor intensity working from one edge to the other.
We enjoyed it spread on good bread and topped with some homemade apricot preserves. I hope to bump into Leonora again.