Valdeon

Those with a fondness for big blues will be back for seconds.  One of Spain’s most esteemed blues, Valdeon delivers a powerful and complex ensemble of flavours with an underlying sweetness.  The texture is semi-firm and crumbly yet creamy at the same time.  The complexity is multiplied by the common inclusion of goat with the cow milk.  Wrapped in sycamore maple leaves, it leaves a visual impression as well!

Serve Valdeon with a drizzle of honey with hazelnuts on the side.  Use in your favorite blue inspired sauces for an excellent new twist.  A tawny port, chenin blanc, or even a robust cider works well.