cheese, valdeon

Valdeon (PGI) is produced in the Picos de Europa foothills near the village of Posada de Valdeón, wrapped in sycamore leaves and aged in natural caves where temperature and humidity control the development of blue mold. Compared to Cabrales, it is slightly milder (typically pure cow's milk rather than the mixed-milk Cabrales), creamier, and more approachable while still having substantial blue character. The leaf wrapping contributes slight tannin and a rustic earthiness. Like most Spanish mountain blues, Valdeon is spectacular with fresh bread and sidra, with pear or quince paste, and on a board with Spanish cured meats. In cooking, it melts into cream sauces for pasta and steak with exceptional effect — its richness and pungency dispersing evenly into the cream without dominating if used judiciously. The PGI designation protects the geographic origin and production method.