Cheese - Valdeon

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.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Ossau Iraty and Garrotxa 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