• Blue cheese naturally cured in caves of Valdeon
• Milder than Cabrales, stronger than Stilton
• Tasty spread for crackers or bread

It is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, which is saltier than English Stilton, similar to Roquefort (not as salty) and not as strong a flavor than Cabrales, its Spanish cousin.

Valdeon's rich, intense flavor pairs well with smoked or cured meats and is ideal for sauces or spreads. This creamy, spreadable version can also be served with crackers or bread as a tapa, or as a delicious garnish melted on a grilled steak or chicken.

• Blue cheese naturally cured in caves of Valdeon
• Milder than Cabrales, stronger than Stilton
• Tasty spread for crackers or bread

It is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, which is saltier than English Stilton, similar to Roquefort (not as salty) and not as strong a flavor than Cabrales, its Spanish cousin.

Valdeon's rich, intense flavor pairs well with smoked or cured meats and is ideal for sauces or spreads. This creamy, spreadable version can also be served with crackers or bread as a tapa, or as a delicious garnish melted on a grilled steak or chicken.
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