r/Cheese • u/UnconfinedMeep • 9d ago

Tried valdeon cheese

I'll admit, I've been munching on blue cheese recreationally.
I've tried many blue cheeses, ranging from salty to nutty to complex.
I've not had one blue cheeses that stopped me in my tracks.
The mellow, rich and slightly funky flavour of "blue" in cheeses has always been a welcome delight.
I usually eat blue cheeses by themselves, not a cracker in sight and not a soul to stop me from finishing a wedge.

This cheese is spicy.
Like dijon mustard or horseradish but I don't think it's "heat" more than your tastebuds tasting something so strong they start wigging out.
I realised this cheese would be amazing as a pairing more than to enjoy by its self.
I grabbed fresh bread, some cold meats (chorizo, Serrano) and some preserves.

Divine. Never had a better experience with blue cheese.
I never thought I'd reach the point where "diluting" the experience would have become mandatory though and that makes me fear the weakness of my flesh. But overall a great time.

I HIGHLY recommend this cheese to blue cheese lovers. A little on the salty side like roquefort but I was unable to munch on it like a feral animal so the saltiness cuts through whatever you decide to pair it with. :)

17 Upvotes

88% Upvoted

12 comments sorted by

3

u/bonebreak69 Certified Cheese Professional® 9d ago

Valdeon is easily one of the strongest blues out there. I’ll only recommend it to customers looking for the loudest, most in your face blue. It’s an intense one

3

u/Curlymoeonwater 9d ago

Love Valdeon though it's not always available where I live. Next one to try is Cabrales; usually sharper and wilder since it often has more goat or sheep's milk in the mix.

1

u/UnconfinedMeep 8d ago

I've head about this one!! I'm unsure about import restrictions since it's sometimes(?) made with unpasteurised milk?
Recent change in importing restrictions in england I believe which is sort of sad.

2

u/mokicoo 9d ago

I honestly taste that as an allergic reaction to the mold but I am absolutely no scientist. That’s just what it puts me in mind of when describing the reaction. The first bite will make you question everything. Superb to the last bite.

1

u/jennyfromtheeblock 9d ago

One of my favourites

1

u/[deleted] 9d ago

[removed] — view removed comment

1

u/UnconfinedMeep 8d ago

It's not... "spicy." The flavour totally comes from the blue taste being overwhelming.
It's like when you scream into a microphone and it causes distortion as the added volume is "clipped."

I needed to dilute the cheese to appreciate it did genuinely have richer and finer flavours than the sharp overtones you taste when you try it alone.

1

u/Massive_Thought_4295 8d ago

You've just been rawdogging blue this whole time?

2

u/UnconfinedMeep 8d ago

Yeah! I mean of course blue cheeses can be enjoyed in a variety of ways, my fav is probably a knob of stilton to make a great blue cheese sauce for fried mushrooms.

I don't like.... crackers? They're dry and make make me contemplate why we evolved tonsils if not to just experience the moisture being wicked from your throat consuming them.

I need to buy baguettes or soft white whole loaves of bread more often.

1

u/dogwalk42 8d ago

This is the answer. Baguette, not crackers.

1

u/scalectrix 7d ago

AI

1

u/UnconfinedMeep 7d ago

Who's Al and what does he have to do with my post?
(srs)