Derek Bissonnette | November 25, 2024 This article is from: Winter 2024 (Entertaining)
Elevate entertaining with a robust Spanish cheese that swings sweet and savory
Photographed by Derek Bissonnette
Crafted from both cow’s and goat’s milk in the mountainous region of León, Spain, Valdeón is an artisan cheese that has a rich and distinctively tangy taste with a silky texture. This versatile cheese is not only beautiful to cook with, it’s also one that can stand on its own when paired with a glass of Spanish red wine, chutney, and crackers. These recipes are inspired by my career in restaurants, from cookbooks I’ve written, and by my family holiday traditions.
1
Valdeón Cheese Ball
Add a bit of festive flair and elevate the bland cheese balls of past holiday get-togethers. Pair with candied Ritz Crackers for a fancy touch, and get ready for scores of compliments.
Valdeón-Crusted Beef Tenderloin with Steak Frites and Chimichurri
The crust on this beef tenderloin is inspired from a dish at the White Barn Inn in Kennebunkport, Maine. Slightly spicy chimichurri adds a lively kick when paired with the equally piquant cheese. This recipe will yield enough crust for 6 to 8 steaks, so feel free to freeze the unused portion for a future meal. If you’re short on time, use your favorite frozen grocery store fries.
Elevate your appetizer game with these Valdeón-stuffed dates wrapped in candied bacon. Rich, savory, and sweet, this dish marries smoky bacon with tender dates and creamy, pungent Valdeón cheese. Don’t be afraid to make a double batch, as they won’t last long after you serve them!
The buttery, whole-wheat crust of this crostata is an ideal vehicle for a savory-sweet filling. The sweet pear contrasts with the tangy complexity of Valdeón, which makes this a perfect dessert for the picky diner who “doesn’t do sweets.”
Steak and Braised Cabbage Soup with Valdeón Fritters
This recipe was inspired by a soup in my cookbook, Soup: The Ultimate Book of Soups and Stews. Zingy blue cheese complements warm soup laced with comforting cabbage.
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and
is currently working on his seventh.
He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
