Valdeon is one of the few great Spanish Blue cheeses, the other being Cabrales. They are very similar and often confused. Both cheese are made from a mixture of cow's and goat's milk and both are well veined - are very blue and strong in flavor.
Valdeon is not as well-known as the Cabrales, but the texture and flavor of the cheese are a little more approachable. Cabrales is very dry, crumbly and sharp. Valdeon is less dry, creamier because it is aged in a caves for approximately 2 months. Valdeon has a sticky natural rind, and many fine blue spots and veins in a cream colored paste. The flavor is salty, creamy and piquant and long lasting in your mouth.
The gourmet Valdeon we offer is made by La Caseria in the province of Leon, in the Valdeon valley, Northwest Spain, the area where Valdeon is made for centuries
We hand-cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces.
Ingredients:pasteurized cow's milk (min. 80%), goat's milk (min. 10%), cheese cultures, stabilizer (calcium chloride), rennet, salt.