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Cheese production in the Valdeón valley dates back to pre-Roman times, when goats provided the essential milk. But the first written references to cheese-making in the Valdeón valley are from the middle of the 19th century. The valley is known for being the most dramatic glacial valley in the Picos de Europa range.
This cheese is a family affair from making the cheese, to aging it and selling it. It is a blend of pasteurized cow's milk (a minimum of 80%) with the remainder being goat's milk (at least 10%).
The Azul de Valdeón cheese belongs to the family of blue cheeses of long maturation (minimum 2 months to reach the point between semi-matured and matured). It has a rough and irregular bark, with dark grey tones and small red and bluish spots. Its flavor profile is sweet, tangy and peppery with a slightly buttery/earthy finish.
Pairs well with sweet wines such as Sauterne, Malmsey or Boal Madeiras, Vin Santo or Tawny Port.
An essential to any charcuterie board!
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