Valdeón Recipe

Time3h

Serves4

Soft goat, sheep, & cow’s milk cheese from Castilla y León: creamy, sharp blue

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Ingredients

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1
Combine Milks
In a large pot, combine the goat's milk, sheep's milk, and cow's milk. Heat gently over low heat until the mixture reaches 32°C (90°F).
2
Add Rennet
Once the milk is at the desired temperature, stir in the rennet thoroughly and let it sit undisturbed for about 30 minutes until curds form.
3
Cut the Curds
Using a long knife, cut the curds into small cubes (about 1 inch). Let them rest for 5-10 minutes.
4
Drain the Whey
Carefully ladle the curds into a cheese mold lined with cheesecloth to drain off the whey. Let it sit for about 4-6 hours at room temperature.
5
Add Salt and Blue Mold
Once drained, sprinkle salt and the Penicillium roqueforti on the curds and mix gently.
6
Mold and Age
Transfer the curds into a cheese mold, press gently, and then allow to age in a cool, humid environment for 2-3 weeks, turning the cheese every few days.

7
Prepare Serving Platter
On a serving platter, arrange the blue cheese alongside the crackers, fresh figs, and drizzle with honey.
8
Enjoy
Serve the Valdeón cheese at room temperature for the best flavor, pairing it with the crackers and figs for a delightful tasting experience.