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- Animal Rennet
- Age: 3 Months
- Cow Milk
- Goat Milk
A seasonal mixture of cow’s milk and goat’s milk is used to create this peppery, tangy blue that comes from the Castile-León area of Spain. With dense blue veining and a perfect balance of salt and spice, Valdeon pairs best with Fermin Iberico Sliced Chorizo and Quicos de Chocolate.
- Produced in the Castile-León region of Spain, Valdeon is made from a mix of cow’s milk and goat’s milk.
- The proportion of the two types of milk varies during the season, based on what is available.
- Cheese made with more goat’s milk takes on more almond notes, while cheese made with more cow’s milk tends to be richer.
- Traditionally, the cheese was wrapped in sycamore, maple, or chestnut leaves, but is now wrapped in foil with a leaf-like pattern due to FDA regulations.
- Sometimes confused with Cabrales, Valdeon is less piquant and has a higher moisture content, making it a less crumbly blue.
- Though many believe mold is injected into the cheese to create the blue veining, this is not how blue cheese is typically made.
- Cultures are added to the milk early in the cheesemaking process. Once the wheels are formed, they are pierced with stainless steel needles to allow oxygen in and let the blue mold start growing.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!