Queso de Valdeón (''Queisu de Valdión'', in
Leonese language
Leonese (''llionés, ḷḷionés, lionés'') is a set of vernacular Romance languages, Romance language varieties spoken in northern and western portions of the historical region of León (historical region), León in Spain (the modern provi ...
) is a Spanish
blue cheese
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly ...
from
León. The cheese is made in
Posada de Valdeón, in the northeast of the province of León, and is wrapped in
sycamore maple
''Acer pseudoplatanus'', known as the sycamore in the British Isles and as the sycamore maple in the United States, is a species of maple native to Central Europe and Western Asia. It is a large deciduous, broad-leaved tree, tolerant of wind an ...
(''
Acer pseudoplatanus
''Acer pseudoplatanus'', known as the sycamore in the British Isles and as the sycamore maple in the United States, is a species of maple native to Central Europe and Western Asia. It is a large deciduous, broad-leaved tree, tolerant of wind an ...
''), or
chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere.
Description
...
leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin
Cabrales
Cabrales is a municipality in the autonomous community of Asturias, Spain. It is situated between the Sierra de Cuera and the Picos de Europa, and is a region famous for its Cabrales cheese. It is divided into nine parishes; Las Arenas is the ...
.
Queso de Valdeón has
PGI status.
[EU Queso Valdeon Profile](_blank)
(accessed 23 May 2009)
The production of cheese in the Valdeón valley dates back to pre-Roman times, being made at that time with goat's milk as raw material. During the 19th century, cheese production was one of the main occupations in the area, since the production of milk from the cattle that grazed on the high-altitude sheepfolds during the summer was transformed into cheese in the cabins at the top or was transported to the villages of the valley. Due to the important natural barriers that delimit the valley, it has a microclimate that favors the development of the microbial flora that characterizes these cheeses.
See also
*
Blue cheese
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly ...
*
Spanish cheeses
A wide variety of cheeses are made throughout the country of Spain.
Some of the Spanish cheeses are internationally renowned, such as the Manchego cheese, Manchego cheese of La Mancha. Some regions are better known for their cheeses than others ...
*
Leonese cuisine
Leonese cuisine is a subcategory of Spanish cuisine from the Province of León.
Embutidos
*''Cecina'' from León is beef. In Leonese, ''cecina'' means "meat that has been salted and dried by means of air, sun or smoke". ''Cecina de León'' is ma ...
References
Blue cheeses
Leonese cuisine
Spanish cheeses
Picos de Europa
Spanish products with protected designation of origin
Cheeses with designation of origin protected in the European Union
{{Cheese-stub