Valdeon, made in Spain, is a mild blue cheese that is wrapped in maple, or oak leaves and left curing in large caves. It is aged in caves along the Cantabrian Sea and then wrapped in chestnut leaves. The great controversy surrounding Valdeon is its confusion with a cheese called Cabrales, which shares certain characteristics with Valdeon and has merits of its own. Many people use the names interchangeably. But Valdeon is creamier and mellower than Cabrales.
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