Thread: Valdeon Cheese

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> Usually I can remember who here turned me onto something, but I'm at a
> loss right now because I'm drooling and slobbering with my tongue
> hanging out.
>
> Valdeon cheese is the ****! $11/lb at my CostCo for the past 5
> months. I am a stink-cheese-fiend and this is right up there with a
> properly aged Cashed Blue(*) and the best of Roqueforts. Ripe cheese
> made from Cow and Goat's milk, I highly suggest this one.

I've tried it. Maybe my chunk was too old/young/badly treated/feeling
shy, but the ranking for me is still:

10 Roquefort (when decent; when excellent, it's an eleven)
9
8
7
6
5
4 Stilton (on a good day)
3
2 Most other blue-veined cheeses
1 The rest of the blue veined cheeses

Isaac

On Tue, 31 May 2011 21:11:04 -0700, isw wrote:

> In article <[email protected]>,
> Sqwertz <[email protected]> wrote:

>> Valdeon cheese is the ****! $11/lb at my CostCo for the past 5
>> months. I am a stink-cheese-fiend and this is right up there with a
>> properly aged Cashed Blue(*) and the best of Roqueforts. Ripe cheese
>> made from Cow and Goat's milk, I highly suggest this one.
>
> I've tried it. Maybe my chunk was too old/young/badly treated/feeling
> shy

I got some bad stuff the first few times I tried it, along with
Cabrales. But as usual, CostCo's has came through with psychedelic
flying colors. I've bought cabrales and valdeon at other lesser
stores for more $ and they were sub-par.

It's amazing the difference between properly handled cheese and those
that weren't. Which is why I don't think highly of Neal's Yard and
ALL of the Stiltons (they have the monopoly on Stilton distribution).

-sw

On Tue, 31 May 2011 23:31:05 -0500, Sqwertz <[email protected]>
wrote:

>On Tue, 31 May 2011 21:11:04 -0700, isw wrote:
>
>> In article <[email protected]>,
>> Sqwertz <[email protected]> wrote:
>
>>> Valdeon cheese is the ****! $11/lb at my CostCo for the past 5
>>> months. I am a stink-cheese-fiend and this is right up there with a
>>> properly aged Cashed Blue(*) and the best of Roqueforts. Ripe cheese
>>> made from Cow and Goat's milk, I highly suggest this one.
>>
>> I've tried it. Maybe my chunk was too old/young/badly treated/feeling
>> shy
>
>I got some bad stuff the first few times I tried it, along with
>Cabrales. But as usual, CostCo's has came through with psychedelic
>flying colors. I've bought cabrales and valdeon at other lesser
>stores for more $ and they were sub-par.
>
>It's amazing the difference between properly handled cheese and those
>that weren't. Which is why I don't think highly of Neal's Yard and
>ALL of the Stiltons (they have the monopoly on Stilton distribution).
>
>-sw
Now that I know that you are getting decent blues at your Costco I'm
going to start nagging mine for some. My choices are a tub of
pre-crumbled Roquefort and pre-crumbled Roquerfort. Both of which are
a hard cheese with little flavor. Oh, and Cambozola at Christmas.
Janet US

"Sqwertz" <[email protected]> wrote in message news:[email protected]..
| Usually I can remember who here turned me onto something, but I'm at a
| loss right now because I'm drooling and slobbering with my tongue
| hanging out.
|
| Valdeon cheese is the ****! $11/lb at my CostCo for the past 5
| months. I am a stink-cheese-fiend and this is right up there with a
| properly aged Cashed Blue(*) and the best of Roqueforts. Ripe cheese
| made from Cow and Goat's milk, I highly suggest this one.

I will be glad to take some of the credit for turning you on to it:
We also had a discussion in December. Glad you like it, I saw the
wedge in the photo you posted on ABF earlier this week.


"Sqwertz" <[email protected]> wrote in message news[email protected]..
| On Mon, 17 May 2010 00:09:41 -0400, pavane wrote:
|
| > Oh absolutely. Cabrales, or its sister cheese Valdeon, is amazing
| > with beef. I always credit Zambra restaurant in Asheville NC for
| > introducing me to this great cheese/meat combination. They do a
| > red wine reduction that is just about anything you would ever want.
|
| Those are new cheese for me. I thought I had tried everything
| available in the US. Sycamore leaves sounds interesting.
| I'll have to keep and eye out for these, though I'm really not fond
| of goat cheese at all - even after I bought 14 pound of various goat
| cheeses at the last American Cheese Society show. I tried to like
| it - really I did.

Fear not, as Cabrales is not a "goat cheese." Its primary milk is
cow, with goat and/or sheep added as available and needed for
the blend. Interesting background:
http://www.marketuno.com/spanish-foo...eese/20081110/
or Wikipedia, of course.

pavane

On Wed, 01 Jun 2011 06:17:29 -0600, Janet Bostwick wrote:

> Now that I know that you are getting decent blues at your Costco I'm
> going to start nagging mine for some. My choices are a tub of
> pre-crumbled Roquefort and pre-crumbled Roquerfort. Both of which are
> a hard cheese with little flavor. Oh, and Cambozola at Christmas.
> Janet US

Real Roquefort shouldn't crumble. It must be some American
bastardization. The best roqueforts are creamy and moist.

They usually have 3-4 blues. There's also a stilton, something
similar to Delice De Bourgnone, and an American blue.

All in all, there's probably a selection of 15 upscale cheeses (not
including the sliced cheeses).

-sw

On Wed, 1 Jun 2011 08:56:12 -0400, pavane wrote:

> "Sqwertz" <[email protected]> wrote in message news:[email protected]..
>| Usually I can remember who here turned me onto something, but I'm at a
>| loss right now because I'm drooling and slobbering with my tongue
>| hanging out.
>|
>| Valdeon cheese is the ****! $11/lb at my CostCo for the past 5
>| months. I am a stink-cheese-fiend and this is right up there with a
>| properly aged Cashed Blue(*) and the best of Roqueforts. Ripe cheese
>| made from Cow and Goat's milk, I highly suggest this one.
>
> I will be glad to take some of the credit for turning you on to it:
> We also had a discussion in December. Glad you like it, I saw the
> wedge in the photo you posted on ABF earlier this week.

Yep. It was the smallest, most inconspicuous item in the photo. Good
things come in little packages. This was the best batch of Valdeon
I've ever had. I don't thin the last one had goat in it. It was all
cow.

-sw