Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Valdeon.
What it is » This pasteurized blue cheese is made from cow and goat’s milk from Posada de Valdeon in the region of Leon, in northwest Spain. The 6-pound wheels are injected with penicilium roqueforti molds, wrapped in sycamore maple leaves, then aged in caves from two to four months.
The paste is light yellow graduating to darker yellow toward the cheese’s edge with vertical lines of greenish-blue veining and random pitting.
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