In the heart of the Picos de Europa, bordering Asturias and Cantabria, is the Valdeón Valley, specifically in the province of León. Seen from the outside, it is a green sea with thick forests and surrounded by limestone rock peaks. However, what makes this valley special is not its impressive landscape, which also, but the history that he keeps in it. In this natural enclave, for hundreds of years, the Valdeón cheese. This product, whose preparation was given for sheer survival for those who resided in the area, has become a referent, because it enjoys PGI.
The cheese tradition in Picos de Europa
What today is considered a tourist stop For those who love nature, in its day it was home to people who had to make a living to survive due to the conditions in which the valley was. The rugged peaks acted as a barrier between the population of the area and the rest of the population centers, preventing communication. Thus, among other daily activities, the cheese making, which received the name of the valley in which it was born, it was one of many that persisted over time and has survived to this day.
El Valdeón cheese is so ingrained in tradition that, despite modern production processes having been implemented, even today there are cheese factories where the formulas of yesteryear. It is a blue cheese It is made with cow's milk or with a mixture of cow's milk with sheep or goat -although there are sources that indicate that years ago, goat's milk, a common pasture in the area, was used mainly.
Its flavor, like the rest of the cheeses of that class, is intense; Perhaps what differentiates it from other dairy products of this type is that, in addition, it is salty, hot spicy and with a touch burning. On maturation is long lasting -A minimum of two months, until it is between semi-cured and cured-. Regarding the crust, an important element of these foods, it is rough and has dark gray tones.
Valdeón cheese making process
This product is marketed and manufactured through Cheese factories peaks of Europe, located in the municipality of Posada de Valdeon (Leon). They are sold in different formats: from whole cheeses weighing up to 3 kg, up to wedges of 250 gr. Pasteurized cow's milk (min. 80%) and goat (min. 10%) are used in the production process. They can also be found at jars cream cheese; This format is made from beaten cheese; yes, without cream or butter added.
Awards and acknowledgements
The truth is that the Valdeón cheese, given its tradition, elaboration and conditions in which it occurs, it is considered one of the higher quality blue cheeses of the national and international scene. That is why, in order to preserve a product that is a symbol of Castilian-Leonese gastronomy, it has the Protected Geographical Indication seal (PGI).
But not only that, but it has also won numerous awards and has received as many recognitions. Among the most prominent, the award for the best blue cheese in Spain in the Food Awards of Spain 2017 the Ministry of Agriculture and Fisheries, Food and the Environment; wave silver medal in the category of Blue Cheese with Designation of Origin in the prestigious World Cheese Awards.
Where to buy it?
As we have already said, the Valdeón cheese it can be found in different formats and can be found in different establishments. In To field you have a wedge of 100 grams per 1'64 euros. That same wedge can be found in El Corte Ingles for 3 euros. Besides of jar 200 grams of cream cheese for 4'39 euros or the whole piece of about 2,3 kg for 20'90 euros. In other supermarkets like Carrefour o Day you can also find it, as well as in other specialized stores.
In short, it is a Leonese highland treasure, One symbol of the centuries-old tradition of the valley that gives it its name. You can even visit the area, to soak up the culture and a landscape that matches perfectly with the elaboration of the Valdeón cheese: quality, authenticity and passion.
