Supposedly Valdeón is often confused with its more famous relative Cabrales. Both are Spanish blues, aged in caves. Both cheeses were wrapped in the leaves of the Spanish Sycamore Maple, though Cabrales has now shed its leaf from more modren aluminum foil. Valdeón is more blue in color compared to the grey tones of Cabrales which are one of its distinguishing characteristics. I will speak more of Cabrales soon but now the spotlight is on Valdeón.

Valdeón comes from the northwestern mountain region of Spain outside of León. Though mainly produced from cow's milk alone, some producers will add goat's or sheep's milk to the mix. The blue cheese is salty and sharp and to my mind, wonderful. The texture is semi-soft but still firm, meaning it crumbles readily. Delicious with crusty bread or fine sherry.

Name: Valdeón or Valdeon or Picón de Valdeón
Type of Milk: cow's, unpasteurized
Type: semiosoft, blue
Produced in: Spain
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $18.99/lb.