This mixed milk, blue veined cheese is made in Valdeón valley, in the mountains of the Picos de Europa. Creamy and intense, this is not your run-of-the-mill blue cheese. The tang from the goats milk is mellowed slightly by the nuttiness of the cows milk and both are accented by an acute salty sting on the palate. A lot creamy and a little gritty, Valdeon comes wrapped in Sycamore and Maple leaves which makes it memorable on any cheese plate. Try yours with a Tawny Port or a Sweet Sherry or maybe melt it on top of steak.
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