🧀 Queso de Valdeón

Queso de Valdeón is a Spanish blue cheese with a Protected Geographical Indication (PGI), registered in the EU under Regulation (EC) No 135/2004. According to the single document it is a full-fat cheese made from raw or pasteurised cow's milk, or cow's milk mixed with sheep's and/or goat's milk, using lactic and enzymatic coagulation.

Ripening. Cheeses from raw milk are ripened for at least two months, those from pasteurised milk for one month. The cheese is matured in the cold and humid conditions that replicate the ripening caves of the area.

Appearance and taste. A cylinder with slightly concave faces, up to 15 cm high and 25 cm across, weighing 0.2 to 3 kg; it may also be sold in portions. The natural rind is thin, tender and yellowish with grey tones. The cut shows many evenly distributed irregular eyes with a greenish-blue mould; the paste is ivory to cream, shiny and melts in the mouth. The aroma is lightly lactic at first with a distinct scent of mould, becoming more intense, spicy and fruity; the flavour is intense, salty and piquant, stronger when sheep's or goat's milk is used. Fat at least 45 % of dry matter, moisture at least 30 %, salt below 3.5 %.

Creamed Valdeón. The specification also covers a rindless, homogeneous creamed cheese, ivory white with greenish-blue tones, sold in containers of 20 g to 6 kg (1.5 to 6 kg only for catering, retail chains and industry).

Area and labelling. All production, including ripening, takes place in the municipality of Posada de Valdeón (León), which lies entirely within the Picos de Europa National Park. Labels bear the name and logo of the PGI, and whole or creamed cheeses carry a numbered secondary label.

Queso de Valdeón belongs to Blue cheeses, Cheeses of Spain and Protected cheese names; its main raw material is cow's milk.