A rich and creamy, full-flavored cow and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales.

The Valdeón wheels are wrapped in Sycamore leaves which contribute to their distinctive appearance and complex flavor. Valdeón was named best blue cheese in a 2003 national competition in Spain. This cheese pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats. This cheese is delicious with smoked and cured meats, and simply divine melted on top of a hanger steak.

Source: Artisanal Cheese