Named for the remote Valdeón Valley in the northern Spanish region of León, this cheese is made from a seasonal balance of cow, goat, and sometimes sheep's milk. This contributes to its distinctly bold, sophisticated, and spicy flavor, which is also derived from its distinguishing foliage frock.
This DOP Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is wrapped in chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as true Cabrales. Delicious with fresh fruit, cured or smoked meats, or melted over steak, Valdeón pairs well with strong red wines, a robust Rioja or Sherry.
Crowned "Best Blue Cheese" in Spain's 2003 national competition.
- Made from pasteurized cow's milk.
- Photo depicts whole 6 lb. form of cheese.
- We cut and wrap this item by hand.