Valdeón Butter

• 453g unsalted butter, cubed, at room temperature
• 200g crumbled Valdeón blue cheese
• 20g finely minced garlic
• 10g finely chopped parsley

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1. Combine the room temperature butter, garlic, and parsley in the bowl of the stand mixer.
2. Combine well with the paddle attachment. Mixture should be completely smooth.
3. Add the crumbled Valdeón, and combine slowly to evenly distribute.
4. Scrape down the sides of the mixing bowl and combine well.
5. Divide the Valdeón butter into 2-4 logs (depending on the size of the batch you are making). Wrap each log well, secured tightly at each end, with plastic wrap.
6. Each log of Valdeón butter should be approximately 2" diameter.
7. Refrigerate or freeze the Valdeón butter.