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Valdeon

$18.99/LB
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.

Just the facts

Country Spain
Region Castilla y Leon
Milk Type Mixed
Pasteurization Pasteurized
Rennet Type Animal
Age 2-3 months
Cheese Type Blue
Wheel Weight 5 lbs.
Pairing Recommendations

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    Porter, Stout, Imperial Stout

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    Pair with: A mild, creamy blue like Cambozola Black.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

Valdeon zoom

Makes a great cheese plate with...