CHARACTERISTICS

Queso Azul de Valdéon is a bold and spicy but creamy blue made from a seasonal blend of milk from cows and goats that graze the southern slopes of the Picos de Europa mountains in north-western Spain. Wrapped in a protective layer of plane tree leaves, the cheese is matured in natural limestone caves where is develops earthy, sharp and complex flavours. Valdéon’s assertive character can be tamed by pairing it with Spanish quince paste (known as “membrillo”) or other sweet accompaniments.

A little history about Valdeon

Known in Australia simply as Valdeón, this cheese is also called “Picos de Europa” by the locals in the Valdeón Valley of Spain, as a reference to the spectacular mountain range of the same name. Many Spanish cheese names are preceded by “Queso” which simply means “cheese” (and the word “Azul” is Spanish for “blue”).

*PGI = Protected Geographical Indication

Goes well with

Pedro Ximenex Sherry (known as “PX”), Pennyweight Gold, dark beers such as Porter or Stout

Similar cheeses

Cabrales, Roquefort

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