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"Valdeón Blue cheese is made deep in the Picos de Europa, just outside of the province of León. Produced with cow and goat’s milk, Valdeón is sought after because it is milder than DOP Cabrales and is still characteristically wrapped in leaves which make for an appealing presentation. It has an excellent balance of sweet and tangy, with a nice earthiness at the finish."I haven't tasted it yet, but Valdeón Blue was excellent to paint. ;-)

Why do I fly why do I fall
It must be the artist in me
Guess it's just the artist in me
Why am I amazed at the wonder of it all
Guess it's just the artist in me
During my day at the National Gallery in D.C. (part I post here), in addition to seeing memorable works by Peto, Heda, Mignon, Dietrich, Peale, Haberle, Charles Porter, W. M. Hartnett, Whistler, Twachtman, Eakins, and Bricher.... I spent time looking at the exhibition, "Elegance and Refinement: The Still-Life Paintings of Willem van Aelst" -- which I'm sorry to say just closed yesterday."Few artists were more skilled than Willem van Aelst (1627–1683) at depicting luscious fruits, luxurious fabrics, and spoils of the hunt. His renowned still lifes are remarkable for their fine finish, carefully balanced composition, jewel-toned palette, and elegant subject matter. Bringing together 28 of these sumptuous paintings and his only known drawing, this exhibition—the first devoted solely to this artist—celebrates the most technically brilliant Dutch still-life painter of his time. It is also accompanied by the first comprehensive publication on his work." [Link]Finally, my two other highlights of the day were Dishes with Oysters, Fruit, and Wine by Osias Beert the Elder (1625) and Still Life with Sweets and Pottery by Juan Van Der Hamen Y Leon (1627).

