Details

The most famous Spanish blue cheese from Valdeon in the Picos de Europa. A strong aroma and potent flavour make this one of the world’s classic blue cheeses.

Vega de Llos Valdeon blue cheese, also commonly known as picos blue cheese, is made from a blend of cow’s and goat’s milk, with occasionally ewe’s milk replacing goat’s. Ripening lasts at least one and a half months for those made from pasteurised milk.

Vega de Llos Valdeon cheese has an intense flavour, slightly lactic, salty, piquant and a little spicy-hot. It has a caramelised aroma and buttery texture that melts in the mouth. The beaten cheese has the same aroma and flavour, but the texture is creamy, becoming more so as the temperature rises.

It is recommended for salads, sauces, or just spreading on bread. Try with some Quince Paste and a glass of Alvear Pedro Ximenez 1927.

Piece 2.75Kg / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 1 year shelf life.

Name: Vega De Llos Picos de Europa Valdeon Cheese

Ingredients: Milk, Salt, Calcic Chloride, Animal Rennet, Lactic Ferments

Net Weight: 2.2Kg

Drained Weight: N/A

Storage: Once opened keep it well wrapped in plastic wrap in a fresh and dark place.

Best Before: See Label

Allergens: Milk, Egg

Queserías Picos de Europa, is located in the main town of Valdeón Valley, Posada de Valdeón and is made by two brothers, Tomás and Javier Alonso, who started cheese making more than 35 years ago. The Protected Geographical Indication (PGI) seal is both a guarantee of the cheeses authenticity and an indication of its provenance as a traditional product of Leonese gastronomy. This cheese is made all year round with cow's and goat's milk. With a maturation process of 2 months at an optimum temperature and humidity for the proliferation of the penicillium roqueforti fungus. The paste has a soft texture and pale yellow colour, full of small cavities where a white and greenish-blue mold is concentrated. Its flavor is strong, spicy, and buttery on the palate, it is very aromatic. Finally, it is wrapped in vine leaves.