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.

 

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• Cheese Plate
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  • By Origin - Manchego Reserve and Mahon Reserve
• Pairings - Pickled cauliflower, spicy chorizo, some sourdough bread and delicious Spanish olive oil 

 

SUBSTITUTES

Fourme d'Ambert

 

INGREDIENTS

Pasteurized cow milk, pasteurized goat milk, bacterial cultures, calcium chloride, rennet (animal), salt, penicillium roqueforti