#valdeon

[mferraro73]

#WineAndCheeseFriday Garnacha y Valdeon, Spanish Wine and Cheese Pairing with @JusttheBottle http://wineandcheesefriday.com/garnacha-y-valdeon-spanish-wine-and-cheese-pairing-with-justthebottle/

[francescotonelli]

Lunch snack #patebrisee #tartellette #pear #valdeon #cheese #bluecheese #cacioepere #formaggioconlepere #tonellistudio #foodphotography #iphonephotography #iloveeatingathome (at Francesco Tonelli Photography Inc.)

[ponderation]

Cielo Denso by Juan I. Cuadrado

[thatcheeseplate]

Happy Thanksgiving! Here’s an @artofcheese original featuring #Valdeon Spanish Blue, Brie de Paris, #Uniekaas 3 Year Aged Gouda, @wholefoods Gruyere Reserve and @cypressgrovers Midnight Moon. Tag your cheese plates today with #ArtOfCheesegiving to be featured on our Instagram!

[sayattheexplorer]

Perfumy white peaches, valdeon (my favorite blue cheese), Spanish olives, miche from #apbc and tomatoes. The best pan tomaquet I ever had. I will not forget this amazing day. #latergram #tomatoes #peaches #farm #bread #cheese #valdeon

[sayattheexplorer]

That’s heaven. Blue, creamy, pungent, pheromone rich, scintillating heaven. (at Murray’s Cheese)

[klmrmmfoodie]

National Scrapple Day and Cook Something Bold and Pungent Day - November 9

I must tell the truth.  I was looking forward to this day LESS than the day I ate chocolate covered crickets.  I am easily turned off by textures or food no matter how good it may taste.  Today we had to eat Scrapple...now before a couple weeks ago I don't think I have heard that word in my life and I went to culinary school...maybe I didn't listen that day?

Scrapple is traditionally made from hog offal or as I call them the awful parts (liver, head, trimmings).  These trimmings are boiled with the bones of the animal to make a stock/broth.  Cornmeal is cooked with the broth along with some pretty basic seasonings and the meat is added back in minus the bones.  It's allowed to set and then is sliced pretty thin and fried up until brown.  It can also be boiled.

How Ryan found Scrapple in the grocery store is beyond me.  Maybe it's more common in Texas which is where he is visiting family.  He was so polite to share today to :)  The fam thought it tasted like sausage and Ryan couldn't get past the "parts" that were ground up in it.

I handmade Scrapple at home but got some pork sausage from the butcher and removed it from the casing to use.  I felt better about that.  A few basic ingredients and a few hours setting in the fridge and voila.  It looked texturally disgusting so I had to convince myself it was no different than set polenta and breakfast sausage.  Thankfully I had ketchup on hand just in case.

Moving on to cooking something bold and pungent.   Ryan counted his Scrapple as both categories today.  I may have needed an excuse to eat cheese.  No, it wasn't cooked but it was both bold and pungent.  There is a blue cheese called Valdeon from Spain and with honey over the top it it the most balanced creamy flavor you will ever find in a blue cheese.  Valdeon is very bold but I promise with honey it chills out.  I used some honey from the Salish Lodge and Spa in Snoqualmie, WA, which is where I worked 5 1/2 years.  Stunning and incredible with some of the best dining in the US and my favorite cozy factor 91 wood burning fire placed in the lodge.  This includes all 86 rooms!