![Valdeon blue cheese [enlarge]](https://lh3.googleusercontent.com/blogger_img_proxy/AByxGDQJXxcOfAfoB5gnW9rKAr3RdEAGC_AaEwNNI2x5J00NhZl5YqGvPqWoOCn7Ga8-BRfEBYUTvWpRKH61oA0QHggeZ9uMnGpfKebKIaUCbcj4Hq99IQBjN2H-QDbKAoMUp1so0VsnA9X2omLvVy6rTg=s0-d)
From the region of Castilla y Leon we have today this excellent Spanish blue cheese called Valdeon after the name of the valley where is it is elaborated in Picos de Europa national park. Made out of cow or goat milk or a combination of both, Valdeon is a creamy, intense flavored cheese not as biting as Cabrales. Did I tell you that I love Cabrales? The wheel of Valdeon is wrapped in sycamore leaves, as the ones you see in the image, that add a peculiar taste to it (learn here about other cheese wrappings). Valdeon was named best blue cheese back in 2003 in a national contest. Here is a tasty recipe Smoked Paprika-Rubbed Steaks With Valdeon Butter. This particular cheese I found at a food market in Monistrol de Monserrat.
