Queso de Valdeón, or queso azul de valdeón, is one of Spain’s most famous blue cheeses and is extremely famous around the world. This cheese is known for its delicious flavor profiles as well as its creamy texture. The cheese is often made with cow’s milk, sheep’s milk, or a mixture of both.
The cheese is soft, creamy, and delectable. It is extremely spreadable and is versatile in the kitchen. When sliced, the cheese presents cavities inhabited by the pungent blue and green mold. The cheese presents strong buttery notes, and intense lactic flavors most commonly associated with good blue cheeses. The nuttiness of the cheese is what sets it apart from its blue cousins.
This wonderful cheese must be experienced on its own with freshly baked, crusty bread, and a good, strong red. Pair this beautiful cheese with a beautiful Tempranillo.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.