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Valdeón cheese
  • _165_104_valdeon
  • _050_104_valdeon
  • _165_104_valdeon
  • _050_104_valdeon
  • _165_104_valdeon

Valdeón cheese

This cheese is made in the valley of León from cow's and goat's pasteurised milk. From cured to semicured, it has an irregular, rough and dark grey rind. Its inside is closed and has a soft texture, grooved by "veins" where white and green-blue mould grows. Strong flavour, aromatic, full fat with a buttery taste.

Wine pairings: Natural sweet white wines like Muscat from Andalucía and Alicante (with a little aging, best), Malvasia from Sitges and Canary Islands. Sweet red wines with character as Priorat, Monsant, Empordà, Pedro Ximénez from Andalucía,  from Málaga, and also Jerez and Montilla-Moriles wines

  • Origin:   Castilla y León
  • Milk:   Blend
  • Treatment:   Pasteurised
  • Fat C./Dry Ext.:   Min. 45%
  • Aging:   45 days
  • Best before:   300 days
  • Certification:   I.G.P.