Valdeon Cheese

Valdeon is a strong blue cheese wrapped in sycamore maple or chestnut leaves, from the Picos de Europa mountains in Spain. It is made from cow’s and/or goat’s milk and has a bold, piquant flavor with a creamy texture that melts beautifully in the mouth. Valdeon is less intense than Cabrales but still offers a significant depth of flavor.

What is Valdeon Cheese?

Valdeón is a Spanish PDO (Protected Designation of Origin) blue cheese that comes from the Posada de Valdeón in the Picos de Europa Mountains of northern Spain. Known for its blue cheeses, this region produces Valdeón as a semifirm cheese wrapped in sycamore leaves. This natural covering allows the rind to breathe and prevents off-flavors.

Production

Valdeón is predominantly made from cow's milk, with an addition of 5% goat's milk to add acidity. Occasionally, a small amount of ewe's milk is used depending on the season. The cow's milk comes from the Parda breed, and the goat's milk comes from the Florida breed. The milk used can be either pasteurized or raw.

The cheese is dry-salted with rock salt and cave-aged for two to four months. Traditionally, some wheels are wrapped in sterilized sycamore leaves, aiding in handling and contributing to the cheese’s distinctive appearance. The cheese develops blue, and occasionally green, veins from the presence of Penicillium roqueforti.

Characteristics

• Texture: Semifirm, buttery texture.
• Flavor: Gentle spice, good balance of salt, with hints of acidity from the goat's milk.
• Appearance: Ivory-colored paste with blue veins.

Valdeón is rich and creamy, stronger than Stilton but less intense than Cabrales. It is best paired with sweet white wines such as Muscatel, and it can be enjoyed alone or as a flavorful addition to various dishes.

Historical Background

The production of cheese in the Valdeón valley dates back to pre-Roman times, originally made from goat's milk. In the 19th century, cheese production was a main occupation in the area, with milk from high-altitude cattle being transformed into cheese in mountain cabins. The unique microclimate of the valley favors the development of the microbial flora characteristic of these cheeses.

Notable Features

Valdeón was named the best blue cheese in a 2003 national competition in Spain. It is wrapped in sycamore leaves, contributing to its distinctive appearance and complex flavor. The cheese pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats. It is also delicious with smoked and cured meats, and divine melted on top of a hanger steak.

Usage Tips

Valdeón pairs well with strong Belgian Ale or fruity red wines. Drizzling a touch of white truffle honey atop Valdeón offers an earthy, ethereal treat. It can be used in various dishes, adding depth and complexity to the flavors.