Good right now 15.04.10: Queso Azul de Valdeon.

Queso Azul de Valdeon with Membrillo

This Spanish blue cheese made with a blend of goat and cow’s milk packs a peppery, spicy punch, offset somewhat by the creamy goatiness of the pate. Partnered with our finest membrillo – a quince concoction from the Basque region – there are few better ways to cap a memorable meal, as this customer is soon to find out!