Valdeon

Named best blue cheese in Spain's 2003 national competition, Valdeón (vahl-day-OHN) is a rich, creamy, intensely flavored blue cheese that is saltier than Stilton yet milder than Cabrales. Made in Spain's remote Valdeón Valley in the northern region of Asturias, Valdeón is wrapped in Sycamore leaves (plageru) and aged a minimum of two months, giving it a distinctive appearance and lending it a complex flavor. Valdeon pairs well with wines made from the gamay grape, such as Beaujolais cru and with Muscat. It is delicious with smoked and cured meats and is excellent melted on top of steak.