Valdeon blue cheese: Perfect for fall
The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with cow and goat milk and wrapped in sycamore leaves, from Castilla-Leon region in Spain. The leaves are what remind me of fall. When you cut a chunk of Valdeon the leaves crackle as the knife breaks them. It reminds me of leaves rustling underfoot and the hot summer air giving way to the cool breeze of autumn.
You will need:
2 thick slabs ¾-inch of Broadbent’s Peppered Bacon
¼ lb. of Valdeon Blue Cheese
2 T. of fig jam or Amarena cherry jam
Put your slabs of bacon in the middle of a cold oven on a foil-lined baking sheet (for easy cleanup). Set the oven to 425 degrees F and set your timer to 25 minutes. I did this on a pizza night while I was waiting for the oven to preheat to pizza temperature; I like efficiency. While you are waiting, cut your ¼ lb. chunk of Valdeon into 4 equally sized wedges. After 25 minutes check the bacon. If it’s not ready, give it 5 more minutes. Cut each slab in half and immediately apply a thick coat of Fig Jam or Amarena Jam. Finally, nestle a wedge of Valdeon on each piece and enjoy with a glass of Rioja.
For more cheese ideas, visit one of the cheesemongers at Di Bruno Bros. or call 888-322-4337.