Queso de Valdeón might just be Spain’s most famous blue cheese. Read on to discover the history of this remarkable cheese, and learn how best to enjoy it.
Where does Queso de Valdeón come from?
Queso de Valdeón is a blue cheese made all year round with cow’s and goat’s milk in the Picos de Europa mountains. Cheese production in the Valdeón valley dates back to pre-Roman times, and goat milk was used as a raw material in this period.
In the second half of the 19th century cheese production was an important occupation in the Valdeón valley. When their cattle grazed in the high pastures during the summer, the farmers would use their milk to make cheese in the huts themselves.
How is Queso de Valdeón made?
This Spanish blue is a cheese of long maturation (minimum two months to reach the point between semi-matured and matured). It has a rough and irregular rind, with dark grey tones and small red and bluish spots.
The cheesemakers wrap each wheel in plageru (sycamore) leaves. As a result, the cheese’s paste is soft and pale yellow, full of small cavities where a white and greenish blue mould is concentrated.
How to serve Queso de Valdeón
Overall, the stellar blue cheese’s flavour is intensely blue, with slightly lactic and savoury notes that become more pronounced as the cheese matures.
Queso Azul de Valdeón is best served spread on warm crunchy bread accompanied with a glass of Gruner Veltliner, Riesling, or a sweeter dessert wine such as Sauternes or Muscat.
Thank you for reading
Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.
If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.
Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!
