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Named for the remote Valdeón Valley in the northern Spanish region of León, this cheese is made from a seasonal balance of cow, goat, and sometimes sheep's milk. This contributes to its distinctly bold, sophisticated, and spicy flavor, which is also derived from its distinguishing foliage frock.

This DOP Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is wrapped in chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as true Cabrales. Delicious with fresh fruit, cured or smoked meats, or melted over steak, Valdeón pairs well with strong red wines, a robust Rioja or Sherry.

Crowned "Best Blue Cheese" in Spain's 2003 national competition.

  • Made from pasteurized cow's milk.
  • Photo depicts whole 6 lb. form of cheese.
  • We cut and wrap this item by hand.

Size: 7.5 ounces Item: 170S
$9.99

 
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Latest Customer Reviews for Valdeon DOP
By RWB
from Western Massachusetts
on Mar 29, 2019
Solid Blue
I love blue cheeses, and this one has good body but still tends to embrace you, rather than attack, as some of the blues will do.
By Andrew Coster
from GiG Harbor , WA
on Oct 16, 2016
Calderon Blue Cheese
Best Blue Cheese I have had since I was in Spain
By Susana
from Colorado
on Apr 19, 2013
Silvia S. C
This Spanish cheese is a variety exquisite to the palate, for we like strong cheeses, with a special flavor. To me it is a delight to taste this and other cheeses because I know no greater pleasure than eating a cheese of this with a good Spanish wine, Rioja. I know little and buy 1 kg or more. I love it
By Wesley Tyler
from Myrtle Beach SC
on Dec 28, 2012
My favorite Blue!
we had this cheese as part of our cheese tray at a party and it was one of the top three favorites. This is my pick hands down i love this blue. i paired it with pear and pine nuts
By PLBR
from NC
on May 15, 2011
Got to love your blue!
Nicely marbled strong tasty blue cheese. There was a slight moldy aftertaste that took the initial yummy down a notch.
By Heather
from Eastern Shore , MD
on Apr 26, 2011
Valdeon
Yummy blue, perfectly marbled throughout. Finished the last little bit on burgers. The strength of the blue was great on them.
By BeemsterXO
from Houston, TX
on Dec 30, 2010
Flavor explosion.
I had always eaten Cabrales in the past but selected Valdeon instead. As previous reviewer wrote, like a Stilton, a little more crumble, but complex yet balanced. The chestnut leaves make an interesting presentation - once you explain it to the guests. Try it sprinkled on a salad of young leaf spinach, crushed walnuts and a heavy balsamic vinegar lacing.
By Shawn M.
from Sacramento, CA
on Jun 13, 2009
Complex, strong, but subtle.
While attending culinary school in San Francisco, I took a class in which we tasted a couple of dozen cheeses in one class period. This was one of the last and by far the best of them all. Most students were groaning by the end; I was going back for more! Great on a salad with a hot bacon vinaigrette poured over.
By Chef Kyle
from Lake Charles, LA
on Apr 03, 2007
The New Big Bold Blue
This has the potential of being a new bolder Maytag or Point Reyes of Europe and maybe even the US. It is more palatable than the Spicy Cabrelas. As a chef, I see this as being very versatile in my creations. I served it to clients as part of a cheese/poached pear dish. It quietly stole the show. Will be interesting to see how it holds up as the base for a Blue Cheese Dressing
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