Valdeon is an intense blue cheese from Spain, similar to Cabrales – another Spanish blue – but milder. This is not to say that Valdeon is a “mild” cheese, not at all. Valdeon is intense, salty and wonderfully sharp. The blue-veining is predominant, giving it a gritty texture sometimes, but the mouthfeel is creamy and buttery, balancing out the intensity nicely. The cheese is produced in the mountains of Leon, Spain, aged in caves, and wrapped in Sycamore leaves, making it very pretty one cheese board. Valdeon is a bold, very flavorful cheese, not for the milder palates. Serve with cured and smoked meats. Pair with a sweet red wine, such as Beaujolais, Muscat, Sherry or Port. Bring to room temperature before serving.
- Product Size: 8 oz (cut portion)
- From Spain, by Mitica
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One of the Best
Recently I was given several types of cheeses by a friend. My favorite cheese has always been the bleu cheeses, but I had no idea so many varieties existed and how different they are in taste, texture, saltiness and smell. Previously I didn’t think there was much of a difference between them. I did something I had never done before, namely, went to a store with a large cheese department and bought several types of bleu cheese. My intention was to see if there really was a difference between them. I was astounded at how many varieties there were, and how they differed in price. Of the various bleu cheeses I have been buying, the Valdeon is by far my favorite. It is not as salty, nor does it have the “biting” taste that many others have. It also crumbles much easier than many of the others, making it easier to add in a salad.