Valdeon is ideal for those who shy away from the strong punch of Cabrales blue cheese, but still long for a kick of authentic blue. Rich with a bit of a bite, Valdeon is delicious served with fresh fruit and a strong red wine. This is the perfect blue to melt on your steak or burger.
A small, family-owned cheese maker in Leon, Spain, crafts this delectable blue cheese and ages them in natural caves. Rich, silky cow’s milk is combined with tangy, pungent goat’s milk to create a creamy cheese with notable flavor.
Serve Valdeon blue cheese next to some of its milder cousins on cheese plates or crumble over salads to add a little sass. Liven up dips and spreads or place on tapas platters with smoked and cured meats. Melt over steak or chicken for the ultimate decadence or simply carve off small chunks and pair with your favorite wine.
Valdeon cheese is aged in caves across the Valdeon Valley in the northwest area of the Castilla-Leon region for at least two months until it achieves just the right amount of flavor and texture. This area has produced Valdeon cheese for many centuries. The process of making it differs from Cabrales due to the climate of the caves. Valdeon caves are less humid than their Cabrales counterparts and thus are less susceptible to certain molds, which are what help give Cabrales its characteristically strong taste. Valdeon is assertive without being harsh and delivers a complex array of flavors.