The Blue Cheese of Valdeón
The best Blue Cheese in Spain 2017
The Blue Cheese of Valdeón
The best Blue Cheese in Spain 2017
The best blue cheese in Spain is made in Valdeón
Valdeón cheese is considered one of the best blue cheeses in Spain and the world. With the PGI (Protected Geographical Indication) and DO (Designation of Origin) seal, its traditional manufacture and international projection have given it a score of awards both nationally and abroad, in which it has obtained gold, silver and bronze medals.
HISTORY OF THE CHEESE OF VALDEÓN
Cheese production in the Valdeón valley dates back to pre-Roman times, and goat milk was used as a raw material in this period. The first written references to cheese-making in the Valdeón valley are, however, from the middle of the 19th century.
Pascual Madoz, in his “Dictionary” (1845-1859), refers to the production of cheese and the importance of goat cattle in the villages of the Valdeón Valley.
In the second half of the 19th century cheese production was an important occupation in the Valdeón valley.
In the second half of the 19th century cheese production was an important occupation in the Valdeón valley. When cattle grazed in the high pastures during the summer, the milk was converted into cheese in the huts themselves or transported to the valley.
The Count of Saint-Saud, a brilliant Pyrenean and one of the most prolific explorers of Picos de Europa, who had the first ascents to the most important mountains of the three massifs, testifies to this in 1892:
““The strong wenches of Valdeón go up there morning and afternoon, with their albarcas of three taraugos at the base-the madreñas-, carrying to the base a goat skin turd in which they take the food and on the way back bring the wineskins with milked milk in the majada”.”.
There are various testimonies that show that the production of blue cheese in the Valdeón Valley for marketing in regional markets was an important activity from the beginning of the 20thcentury.
Nowadays, in the Valdeón valley, processing processes similar to those used several centuries ago coexist with others to which new technologies have been incorporated.
The Blue Cheese of Valdeón
The Azul de Valdeón cheese belongs to the family of blue cheeses, made with cow’s or goat’s milk or the mixture of both, is a cheese of long maturation (minimum 2 months to reach the point between semi-matured and matured). It has a rough and irregular bark, with dark grey tones and small red and bluish spots.
The paste has a soft texture and a pale yellow colour, full of small cavities where a white and greenish blue mould is concentrated. Its flavor is intense, slightly lactic, buttery, melting on the palate and with a persistent aroma, it is very aromatic. It is recommended to be used to spread on small portions of loaf bread and accompanied with a good strong body wine.
In the kitchen it is perfect for preparing any variant of blue cheese sauce.
Cheese production in the Valdeón valley dates back to pre-Roman times, and goat milk was used as a raw material in this period. The first written references to cheese-making in the Valdeón valley are, however, from the middle of the 19th century.
Pascual Madoz, in his “Dictionary” (1845-1859), refers to the production of cheese and the importance of goat cattle in the villages of the Valdeón Valley.
In the second half of the 19th century cheese production was an important occupation in the Valdeón valley.
In the second half of the 19th century cheese production was an important occupation in the Valdeón valley. When cattle grazed in the high pastures during the summer, the milk was converted into cheese in the huts themselves or transported to the valley.
The Count of Saint-Saud, a brilliant Pyrenean and one of the most prolific explorers of Picos de Europa, who had the first ascents to the most important mountains of the three massifs, testifies to this in 1892:
““The strong wenches of Valdeón go up there morning and afternoon, with their albarcas of three taraugos at the base-the madreñas-, carrying to the base a goat skin turd in which they take the food and on the way back bring the wineskins with milked milk in the majada”.”.
There are various testimonies that show that the production of blue cheese in the Valdeón Valley for marketing in regional markets was an important activity from the beginning of the 20thcentury.
Nowadays, in the Valdeón valley, processing processes similar to those used several centuries ago coexist with others to which new technologies have been incorporated.
The Blue Cheese of Valdeón
The Azul de Valdeón cheese belongs to the family of blue cheeses, made with cow’s or goat’s milk or the mixture of both, is a cheese of long maturation (minimum 2 months to reach the point between semi-matured and matured). It has a rough and irregular bark, with dark grey tones and small red and bluish spots.
The paste has a soft texture and a pale yellow colour, full of small cavities where a white and greenish blue mould is concentrated. Its flavor is intense, slightly lactic, buttery, melting on the palate and with a persistent aroma, it is very aromatic. It is recommended to be used to spread on small portions of loaf bread and accompanied with a good strong body wine.
In the kitchen it is perfect for preparing any variant of blue cheese sauce.
