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sheepfolds during the summer was transformed into cheese in the cabins at the top or was transported to the villages of the valley. Due to the important natural barriers that delimit the valley, it has a microclimate that favors the development of the microbial flora that characterizes these cheeses.
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The production of cheese in the Valdeón valley dates back to pre-Roman times, being made at that time with goat's milk as raw material. During the 19th century, cheese production was one of the main occupations in the area, since the production of milk from the cattle that grazed on the high-altitude
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leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin
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cow's milk or from a mixture of cow's milk and ewe's and/or goat's milk
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Cheeses with designation of origin protected in the
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Spanish products with protected designation of origin
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49:. Unsourced material may be challenged and removed.
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109:Learn how and when to remove this message
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47:adding citations to reliable sources
898:. You can help Knowledge (XXG) by
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34:needs additional citations for
1:
16:Spanish blue cheese from León
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358:""Queso de Valdeón" (IGP)"
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475:Bleu du Vercors-Sassenage
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345:EU Queso Valdeon Profile
220:. The cheese is made in
831:List of Spanish cheeses
894:-related article is a
347:(accessed 23 May 2009)
364:(in European Spanish)
245:Queso de Valdeón has
788:Picón Bejes-Tresviso
600:Picón Bejes-Tresviso
555:Fourme de Montbrison
545:Dragon's Breath Blue
419:List of blue cheeses
43:improve this article
231:Acer pseudoplatanus
713:Campo de Montalbán
585:Maytag Blue cheese
535:Dorset Blue Vinney
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362:ITACyL Portal Web
222:Posada de Valdeón
206:Queisu de Valdión
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323:. Archived from
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58:"Valdeón cheese"
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615:Saint Agur Blue
550:Fourme d'Ambert
510:Cheshire cheese
495:Cabrales cheese
465:Bleu d'Auvergne
450:Bleu Bénédictin
445:Bellingham Blue
440:Abbey Blue Brie
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268:Spanish cheeses
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60: –
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54:Find sources:
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32:This article
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21:
20:
975:Cheese stubs
945:Blue cheeses
900:expanding it
889:
874:
856:
851:Spain portal
843:
812:
778:Murcian wine
718:Flor de Guía
634:
590:Norbury Blue
520:Crozier Blue
515:Cornish Blue
410:Blue cheeses
366:. Retrieved
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329:. Retrieved
325:the original
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303:. Retrieved
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41:Please help
36:verification
33:
863:Food portal
595:Oxford Blue
575:Lanark Blue
525:Danish Blue
505:Cashel Blue
490:Buxton Blue
470:Bleu de Gex
263:Blue cheese
214:blue cheese
166:Pasteurized
939:Categories
625:Stichelton
565:Gorgonzola
530:Dolcelatte
480:Bleuchâtel
368:2022-05-17
331:2013-11-20
279:References
182:Aging time
99:March 2013
69:newspapers
743:La Serena
738:Idiazabal
693:Alpujarra
610:Roquefort
500:Cambozola
177:semi-soft
169:sometimes
818:Zamorano
763:Manchego
758:Majorero
753:Mallorca
728:Garrotxa
698:Cabrales
570:Kraftkar
560:Gamalost
540:Dovedale
257:See also
249:status.
240:Cabrales
236:chestnut
813:Valdeón
798:Tetilla
783:Palmero
773:Murcian
723:Gamonéu
430:Ädelost
305:4 March
174:Texture
83:scholar
892:cheese
849:
793:Roncal
733:Ibores
605:Rokpol
234:), or
148:Region
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890:This
748:Mahón
708:Casín
216:from
208:, in
142:Spain
90:JSTOR
76:books
896:stub
808:Tupí
768:Mató
435:Aura
307:2014
300:OJEU
218:León
152:León
62:news
247:PGI
194:PGI
45:by
941::
360:.
298:.
287:^
242:.
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