A very medium bodied, soft Spanish cheese with a white pate veined in bluish-grey. This pasteurized blue cheese is made deep in the Picos de Europa, just outside of the province of León. valdeon, spanish blue The cheese is made in Posada de Valdeon, in the Castile-Leon region of the northwestern Spain and is wrapped in sycamore maple or chestnut leaves before being sent to market. Valdeon Blue Cheese - Spain I found Valdeon cheese at the Alex Farms Cheese Stand in the St. Lawrence Market in Toronto, Canada. Picos blue cheese also known as Valdeon is one of Spain’s most iconic blue cheeses. Queso de Valdeón PGI | Foods and Wines from Spain Valdeon Blue Spanish Cheese description: Valdeon - cow's milk, goat's milk, or cow's milk mixed with goat's milk creamy blue cheese, cut cheese -up to 6 lb, Spain. The PGI Valdeón cheese is a blue-veined variety which is manufactured in the municipal region of Valdeón (León, Spain) from a mixture of pasteurised cow’s and goat’s milk and is ripened for 2 months. Valdeon is made from a mixture of pasteurized cow's milk (80%) and goat's milk (20%). The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales. A hearty blue made with a blend of pasteurized cow and goat milk from Leon. Its name comes from its origins in the municipality of Posada de Valdeon. Valdeón Blue Cheese $ 10.00. Valdeón cheese is a blue, oily mass cheese. This Spanish cheese, as in most blue cheeses, is usually wrapped in aluminum paper, which allows for the conservation and maintenance of moisture levels. Valdeón was named best blue cheese in a 2003 national competition in Spain. Valdeón is a rich and creamy, full-flavored cow and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales. This is the perfect blue to melt on your steak or burger. Rich with a bit of a bite, Valdeón is delicious served with fresh fruit and a strong red wine. Valdeón Picos Blue PGI Cheese. Queso De Valdeon A great cow's milk blue cheese from El Sison, Spain. Usually a mixture of cow’s and goat’s milk and occasionally ewe, this cheese has an intense, fruity flavour with a buttery, creamy paste. Intense flavor, slightly lactic, salty, piquant and a little spicy-hot. Blue cheese, made from cows’ and goats’ milk, sometimes with ewes’ milk in addition to or instead of the goat’s milk. Valdeón cheese features make it a good Spanish cheese for spreads or to make sauces to accompany meat or mushrooms. When the leafy exterior is removed prior to eating you get a wonderful earthy aroma with a hint of vanilla and tobacco. Valdeón is ideal for those who shy away from the strong punch of Cabrales blue cheese, but still long for a kick of authentic blue. 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