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Valdeón

CASTILLA Y LEON
Milk of Mixed
Pasteurized
Taste: Strong
Texture: Creamy
Pasta: Soft
2,4 Kg
Semi-cured
DESCRIPTION

This cheese from León has a strong flavor, both aromatic and very sharp. It is buttery to the palate. Perhaps it is the least strong and aggressive of the “picones” (sharp cheeses). It is a mature cheese, from semi-cured to cured, made from cow’s and/or goat’s milk. The rind is rough and irregular, gray in color with little red and blue spots. The interior is compact, though soft, and is a light yellow color. Throughout the cheese there will be galleries and small cavities where a white and greenish-blue mold grows. It is irregularly cylindrical and presented in aluminum paper. Pieces will weigh around two kilograms (4.4 pounds).

PRODUCT HISTORY

In Valdeón valley they produce a blue cheese known as “picón de Valdeón”.

PRODUCTION PROCESS

This cheese can be made from cow’s or goat’s milk, or a mixture of both. It is produced all year long with cow’s milk, and with mixture in spring and summer. The caves where this cheese is cured are less humid than those used for the Cabrales or Liébana cheese, even though all three are produced in neighboring regions. The development of the interior mold, as well as the sticky rind, are less intense.

BUY CHEESE BOARDS that include this cheese
Denominación de Origen I
Denominación de Origen II
Spain II (Strong flavor)
QUESOS FROM CASTILLA Y LEON
Zamorano
Valdeón
Castellano
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
When the Valdeón cheese is at its best, it can be easily crumbled. So, we recommend spreading it either directly over bread or mixed with a little milk, Port wine, Pedro Ximénez liquor or some other sweet liquor. It is perfect for any variant of the blue cheese sauce, seasoned with white pepper and nutmeg.