Gold Medal 2014 World Cheese Awards
Denomination of Origin Valdeon
Valdeon is one of the best known Spanish blue cheeses, from a town called Valdeon, high in the Picos de Europa mountains. Made from a variable combination of pasteurised goat, ewe 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. Try this cheese with bitter-sweet pickled green figs, and to drink, rich rasiny Pedro Ximenez sherry.
Why not try some of our suggested accompaniments with your cheese: Pressed fruit wedges and wheels, Pickled figs, Membrillo (Quince jelly), Picos mini breadsticks and Salted olive oil tortas - follow the links here or look in the Storecupboard and Fruits, Nuts and snacks for the full selection!
Ingredients: Pasteurised cow's and goat's milk, sea salt, animal rennet (from Spain), calcium chloride and cheese cultures.Allergy advice: contains milk.