This mixed milk, blue veined cheese is made in Valdeón valley, in the mountains of the Picos de Europa, and aged in caves.

Creamy and intense, this is not your run-of-the-mill blue cheese.

The tang from the goats milk is mellowed slightly by the nuttiness of the cow’s milk and both are accented by an acute salty sting on the palate.

A lot creamy and a little gritty, Valdeón comes wrapped in sycamore maple or chestnut leaves which makes it memorable on any cheese plate.

Try it with a Tawny Port or a Sweet Sherry or maybe melt it on top of steak.