Valdeon Picos Blue PGI Cheese

Description

Valdeón Picos Blue PGI Cheese

About Valdeón Picos Blue PGI

If you ever find yourself in the limestone peaks of northern Spain, you’ll stumble across the Valdeón Valley, tucked away in the Picos de Europa in León. This is the home of Queso de Valdeón, or Picos Blue, and they’ve been making cheese here for centuries. The local shepherds were at it long before anyone bothered to write it down, using goat’s milk and maturing their cheeses in caves and mountain huts. Those old ways are still at the heart of the cheese we know today. By the 1800s, cheesemaking was woven into daily life in the valley, with families passing down their know-how. These days, Valdeón Blue still has that sense of tradition, just with a little modern care added in.

One of the more charming traditions with Valdeón is wrapping the cheese in sycamore, maple, or chestnut leaves before it ages. These days, some are wrapped in printed foil for food safety, I think the old way helped protect the cheese and added a gentle earthy aroma as it matured so we always sell the leaf wrapped version.

Protected by PGI Status

Valdeón isn’t just any blue cheese. It’s got Protected Geographical Indication (PGI) status, which it earned in the early 2000s. That means proper Queso de Valdeón has to be made in the Posada de Valdeón area of León, using the old methods that make it special. The PGI label is a bit like a stamp of authenticity, you know you’re getting the real deal, just as you would with Parma ham or Champagne. These days, when food can come from just about anywhere, it’s nice to know Valdeón’s unique character is still protected by the valley’s climate and the locals’ know-how.

Valdeón Blue – Jen’s Tasting Notes

Valdeón Blue is a bit of a showstopper, both in looks and aroma. Inside, you’ll find creamy ivory or pale yellow cheese, streaked with green-blue veins that promise plenty of flavour. The texture is slightly crumbly but melts away in your mouth, and it gets even more buttery if you let it come up to room temperature. The aroma is earthy and bold, but if you try a younger piece, there’s a gentle lactic tang that keeps things interesting.

When it comes to taste, Valdeón really packs a punch. It’s salty, tangy, and there’s a little kick of spice that hangs around. The blend of cow’s and goat’s milk gives it plenty of layers: rich, bright, and with a finish that lingers. If you’ve ever had Roquefort PDO, Valdeón is just as bold but a touch softer, and there’s a definite Spanish twist thanks to its mountain roots.

How to Serve and Pair Valdeón Picos Blue

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: In the Valdeón Valley, a fruity cider is the classic match. It’s refreshing and cuts right through the cheese’s intensity.
• Something a little different: Sweet wines like Pedro Ximénez sherry or Muscat are lovely with Valdeón, balancing out the saltiness.
• On the plate: Sweet touches like quince paste, fig jam, or fresh pears are lovely for balancing out the cheese’s tang. If you fancy, a drizzle of honey over a wedge of Valdeón really brings out both the salt and the gentle sweetness.
• In the kitchen: Valdeón isn’t just for the cheeseboard, either. It melts beautifully, so you could try it in a steak sauce, stirred through warm pasta, or spooned over roasted veg for a creamy hit (just remember to remove the leaves first!).

Jen’s note: The Valdeón Valley’s microclimate is another special part of the story. Cool air, high humidity, and shady caves make the perfect home for the blue moulds that give the cheese its veins. This natural cellar effect remains a major reason Valdeón stands out from other European blues.

Buying Valdeón Blue

• Brand or Producer: Quests el Pastor-Hijos de Salvador
• Product name: PGI Valdeón Blue
• Milk: Cow & Goat
• Country: Spain
• Region: Picos de Europa
• Strength: Strong
• Vegetarian: No
• Suitable for pregnancy: No
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.25
• 500g wedge, £16.25
• Whole wheel (approx. 3kg), available to pre-order

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, rennet, salt, Penicillium Roqueforti