Most of Spanish blue cheeses are produced in northern "Picos de Europa" area. This is because all necessary natural conditions for molding of cheese are available in the area. There are many natural caves In deep high mountain and humid and cold wind from Cantabria passes through them. People have been using them as natural aging room or storage of cheese.
Spec etc.
It is creamy and silky. Mouthful of significant taste. Mild but sharp taste takes up the mind.
| Milk | Cow, Goat |
|---|---|
| Type | Blue |
| Weight | 1) Approx..2.3kg(undetermined) 2) Approx..500g(undetermined) (3month cured) |
| Quantity | 1) 2pc/case 2) 8pc/case |
| Recommended wine | White wine (dry), Young red wine |
| Recommended accompaniment | Good with Jamon Serrano, Paprika, Black olive, Honey, Membrillo. |
Features
There is a vast mountain area called "Picos de Europa" in northern Castilla y Leon, near border of Asturias and Cantabria. This cheese is produced at a village named "Posada de Valdeon" where is the center of Valdeon valley. This region surrounded by green mountains brings fatty superior milk, so that production of butter and cheese has been actively done. Especially, it is said that Valdeon has been produced before Roman era. This surrounded-by-mountain area has long and cold winter and snow piles more than 1meter. On the contrary, summer is short, chilled as maximum 18. This climates affects the characteristics of milk used for Valdeon and the product itself. Valdeon is produced throughout the year using cow and sheep milk and cured in cave.
