| Valdeon is one of the best known Spanish blue cheeses, from a town called Valdeon, high in the Picos de Europa mountains, with the outside of the cheese wrapped in Maple leaves. (D.O. Valdeon) Made from a mixture of pasteurised goat and cows milk, the cheese is matured for three months in natural caves, rich in Penicillium mould, which penetrates and blues the cheese, creating its strong but not overpowering flavour, much like Roquefort but less salty. Drink a sweet wine such as Moscatel, or the rich rasiny Pedro Ximenez sherry with this cheese. This large round weighs a minimum of 2.4kg. |
