📝 About This Recipe
Hailing from the rugged Picos de Europa mountains in León, Queso de Valdeón is a bold, blue-veined treasure wrapped in sycamore maple leaves. This recipe elevates the cheese's intense, spicy profile and creamy texture by pairing it with traditional Spanish accompaniments that balance its salty punch. It is a masterclass in Spanish 'Embutidos y Quesos' culture, offering a sophisticated interplay of funk, sweetness, and crunch.
🥗 Ingredients
The Star of the Show
- 250 grams Queso de Valdeón IGP (high quality, cave-aged, at room temperature)
Honey-Glazed Walnuts
- 1 cup Walnut halves (raw and unsalted)
- 3 tablespoons Spanish Orange Blossom Honey (or any high-quality floral honey)
- 1/4 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 pinch Sea salt (flaky texture preferred)
Accompaniments
- 150 grams Membrillo (Quince Paste) (sliced into small cubes or rectangles)
- 6-8 pieces Dried Figs (Spanish Pajarero figs if available, halved)
- 1 Fresh Pear (thinly sliced, such as Conference or Bosc)
- 1/2 cup Marcona Almonds (fried and salted)
The Bread Basket
- 1 loaf Artisan Sourdough or Baguette (sliced and lightly toasted)
- 1 handful Picos de Pan (Spanish crunchy breadsticks)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the bread)
👨🍳 Instructions
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1
Remove the Queso de Valdeón from the refrigerator at least 60 minutes before serving. This is crucial to allow the fats to soften and the complex blue aromas to bloom.
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2
Carefully unwrap the maple leaves from the cheese, but keep them nearby for an authentic rustic presentation on the board.
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3
Prepare the honeyed walnuts: In a small non-stick skillet over medium heat, add the walnut halves and toast for 2-3 minutes until they become fragrant.
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4
Drizzle the orange blossom honey over the walnuts and add the pinch of smoked paprika. Stir constantly for 2 minutes until the honey bubbles and coats the nuts in a glossy glaze.
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5
Remove the walnuts from the heat and spread them onto a piece of parchment paper. Sprinkle with a tiny bit of sea salt and let them cool completely so they become crunchy.
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6
Slice the membrillo (quince paste) into 1/2-inch thick slices, then cut those into bite-sized triangles or squares.
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7
Wash and thinly slice the pear just before serving to prevent browning. You can lightly brush the slices with lemon juice if preparing ahead of time.
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8
Slice the sourdough bread into 1/2-inch slices. Brush lightly with olive oil and toast in a pan or oven until just golden around the edges but still soft in the center.
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9
Place the Queso de Valdeón in the center of a large wooden board or slate platter. You can leave it as a wedge or crumble it slightly into a small ceramic bowl for easier spreading.
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10
Arrange the membrillo and dried figs in clusters around the cheese to create a visual contrast between the dark fruit and the blue-veined cheese.
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11
Fill the gaps with the cooled honeyed walnuts, Marcona almonds, and fresh pear slices.
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12
Place the toasted bread and picos de pan on the side of the board or in a separate basket lined with a linen napkin.
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13
Serve immediately, encouraging guests to layer a piece of bread with a smear of cheese, a slice of pear, and a fragment of honeyed walnut for the perfect bite.
💡 Chef's Tips
Always serve Valdeón at room temperature; cold temperatures mute its characteristic 'bite' and creamy mouthfeel. If you find the cheese too strong, whip it with a tablespoon of mascarpone or unsalted butter to create a milder, spreadable mousse. Be careful when glazing walnuts; honey burns quickly, so keep the heat at medium-low and move the nuts constantly. Look for the 'IGP' (Indicación Geográfica Protegida) seal to ensure you are getting authentic Valdeón made from a blend of cow and goat/sheep milk. Use a dedicated cheese knife or a wire cutter for the Valdeón to maintain its crumbly yet creamy structure without smashing the veins.
🍽️ Serving Suggestions
Pair with a glass of sweet Sherry, such as Pedro Ximénez, which beautifully counters the saltiness of the blue veins. A bold, oaky red wine from Ribera del Duero or a sweet dessert wine like Sauternes also complements the intensity. Serve alongside a small bowl of wildflower honey for extra drizzling over the cheese. Include a few slices of Serrano ham or Cecina (cured beef) on the platter for a complete Spanish charcuterie experience. For a refreshing contrast, offer a side of chilled green grapes or fresh blackberries.