Valdeon

Known as the ‘Best Blue’ from Spain and exclusively produced in Posada de Valdeon, the caracteristic blue was first made during the Pre-Romanian time with some goat milk. It is only in the 19th, the cheese got an important occupation in the Valdeon Valley. Nowadays, this PGI cheese can be made with goat milk or a blend of cow and goat’s milk. The long maturation of 2 months brings some irregular and rough bark with some grey patches and bluish and redish spots on the top of the cheese. The texture is soft, the flavour is intense, slightly lactic, citrucy, buttery and has a persistent bouquet in the mouth. Pair it with a medium body red to accompany it.