Which area of Spain is it typical?
- Autonomous region: Castilla y Leon
The origin of Valdeón cheese is very ancient. It has always been closely related with the farming/pastoral culture of the Valdeón valley.
The area for making Valdeón cheese is concentrated in the valley with the same name, in the province of León, lying in the Picos de Europa. It is a cheese with a blue paste, made all year round with cow's or goat's milk or a mixture of both. The outstanding feature of its manufacturing process is a long maturing period carried out in suitable places with specific temperature and humidity conditions until it reaches a point between medium mature and mature. It has a rough, irregular rind in dark grey shades with little red and bluish marks. The paste has a soft texture and pale yellow colour and is full of small cavities where a white and greenish blue mould is concentrated. Its flavour is strong and rather spicy, it is greasy and buttery on the palate and very aromatic. In a cylindrical format, it appears in blocks weighing around 2kg. It is recommended for spreading. It is also packed in terrines because it can melt easily. It is perfect for preparing any kind of blue cheese sauce.
- Type of product: Others
- Season: All year round.
- Origin: The area of milk production and manufacture for Valdeón cheese is in the northwest of the province of León, in the Valdeón valley bordering the Picos de Europa.
- To drink with it: It is very tasty accompanied by dry white and young red wines.
- Where to buy: Valdeón cheese can be bought in all specialised shops, supermarkets, hypermarkets and cheese shops in the Castilla y León region.
- Energy: Average
- Cholesterol: Average
- Comments: Rich in lipids, proteins and calcium.