Often passed off as another famous Spanish blue, Cabrales, we proudly display our Valdeon for what it is; a bold and spicy blue made from seasonally blended milk of goats and cows that graze the Picos de Europa Mountains in Castilla y Leon. We prefer it for its dense veining and balance of salt and spice, compared to the often inconsistent and over-the-top rusticity of Cabrales. Valdeon makes a pretty package with its powdery white rind peeking out behind a protective layer of sycamore or oak leaves. It’s a hearty blue that loves fresh fruit and strong red wine or sherry.