The most famous Spanish blue cheese from Valdeon in the Picos de Europa. A strong aroma and potent flavour make this one of the world's classic blue cheeses. Vega de Llos Valdeon blue cheese, also commonly known as picos blue cheese, is made from a blend of cow's and goat's milk, with occasionally ewe's milk replacing goat's. Ripening lasts at least one and a half months for those made from pasteurised milk. This cheese has an intense flavour, slightly lactic, salty, piquant and a little spicy-hot. It has a caramelised aroma and buttery texture that melts in the mouth. The beaten cheese has the same aroma and flavour, but the texture is creamy, becoming more so as the temperature rises. It is recommended for salads, sauces, or just spreading on bread. Try it with some quince paste and a glass of Alvear Pedro Ximenez. The cheese is available in a 2.5kg piece and has a shelf life of one year when stored in a fresh and dark place, wrapped in plastic wrap.
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