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This blue cheese is made with cow and goat’s milks at the base of the Picos de Europa in the town of Posada de Valdeón. A family runs the entire operation, everything from making the cheese to aging it and then selling it. They created it when the D.O.P. for Cabrales formed and dictated that Cabrales could only be made in the town of the same name. Valdeón is sought after because it is milder than D.O.P. Cabrales, yet retains an excellent balance of sweet, spicy and earthy flavors. A Silver Award at the World Cheese Awards in 2015.

CHEESE TYPEBlue Cow and Goat’s Milk
ORIGINCastilla y León, Spain
AGINGMinimum 2 Months
INGREDIENTSPasteurized cow and goat’s milk, salt, rennet, Penicillium Roqueforti
APPEARANCECrumbly, beige paste with blue veining throughout. Decorative foil wrapping prevents cheese from drying out.
FLAVORMilder than Cabrales, this creamy, medium strength blue is well balanced with earthy, tangy, and slightly spicy flavors.
KEY POINTSFull-flavored, yet milder and less expensive than Cabrales.
HISTORYThis blue cheese is made with cow and goat’s milks at the base of the Picos de Europa in the town of Posada de Valdeón. A family runs the entire operation, everything from making the cheese to aging it and then selling it. They created it when the D.O.P. for Cabrales formed and dictated that Cabrales could only be made in the town of the same name. Valdeon is sought after because it is milder than D.O.P. Cabrales, yet retains an excellent balance of sweet, spicy, and earthy flavors. It has won a slew of awards, including a recent Spanish ministry award for best blue cheese in Spain.
HANDLINGKeep cool and wrapped in foil when not in use. Before sampling, allow to breathe and reach room temperature.
SERVINGSCrumbled in salads, melted in sauces, or eaten on its own with some crusty bread, chestnut honey, and an off-dry sherry.

 

Valdeon Blue - 8oz Wedge (approx)
785

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