Cheese - Valdeon
DESCRIPTION
This cave aged, northern Spanish blue cheese is one of the bolder blues produced today. Made from a blend of cow and goat's milk, historically in Castilla y Leon Valdeon this cheese was wrapped and aged in Sycamore leaves. With a semi-firm texture, each bite is rich but peppery with subtle notes of caramel. To read more about Valdeon click here!
ORIGIN
Spain
MILK TYPE
Cow / Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Ossau Iraty and Garrotxa
- By Origin - Manchego Reserve and Mahon Reserve
- Pairings - Pickled cauliflower, spicy chorizo, some sourdough bread and delicious Spanish olive oil
SUBSTITUTES
INGREDIENTS
Pasteurized cow milk, pasteurized goat milk, bacterial cultures, calcium chloride, rennet (animal), salt, penicillium roqueforti
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Valdeon
Cheese - Valdeon
DESCRIPTION
This cave aged, northern Spanish blue cheese is one of the bolder blues produced today. Made from a blend of cow and goat's milk, historically in Castilla y Leon Valdeon this cheese was wrapped and aged in Sycamore leaves. With a semi-firm texture, each bite is rich but peppery with subtle notes of caramel. To read more about Valdeon click here!
ORIGIN
Spain
MILK TYPE
Cow / Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Ossau Iraty and Garrotxa
- By Origin - Manchego Reserve and Mahon Reserve
- Pairings - Pickled cauliflower, spicy chorizo, some sourdough bread and delicious Spanish olive oil
SUBSTITUTES
INGREDIENTS
Pasteurized cow milk, pasteurized goat milk, bacterial cultures, calcium chloride, rennet (animal), salt, penicillium roqueforti
Original: $12.99
-70%$12.99
$3.90Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This cave aged, northern Spanish blue cheese is one of the bolder blues produced today. Made from a blend of cow and goat's milk, historically in Castilla y Leon Valdeon this cheese was wrapped and aged in Sycamore leaves. With a semi-firm texture, each bite is rich but peppery with subtle notes of caramel. To read more about Valdeon click here!
ORIGIN
Spain
MILK TYPE
Cow / Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Ossau Iraty and Garrotxa
- By Origin - Manchego Reserve and Mahon Reserve
- Pairings - Pickled cauliflower, spicy chorizo, some sourdough bread and delicious Spanish olive oil
SUBSTITUTES
INGREDIENTS
Pasteurized cow milk, pasteurized goat milk, bacterial cultures, calcium chloride, rennet (animal), salt, penicillium roqueforti
