Queso de Valdeón

Queso de Valdeón is a full-fat blue cheese produced exclusively in the municipality of Posada de Valdeón, León, from raw or pasteurised cows' milk or a mixture of cows' milk with sheep's and/or goats' milk. It is marketed whole, in portions, or creamed, and carries a serialised secondary label issued under the authority of the Consejo Regulador de la IGP Queso de Valdeón.

About this designation

Registered as a PGI under file number PGI-ES-0267, with eAmbrosia identifier EUGI00000013612, Queso de Valdeón received EU protection on 31 January 2003. The entire production process, including ripening, must take place within the municipality of Posada de Valdeón, León, which lies wholly within the Picos de Europa national park. The specification permits cows' milk alone or a mixture of cows' milk with sheep's and/or goats' milk; once milks are combined, minimum levels in the curdling vat are fat at 3,5 %, protein at 3,1 %, and dry matter at 12,0 %. Coagulation uses lactic acid and enzymatic methods. Cheeses made from raw milk are ripened for at least two months; those made from pasteurised milk are ripened for one month. Whole cheeses are cylindrical, with a maximum height of 15 cm, a maximum diameter of 25 cm, and a weight from 0,2 kg to 3 kg. Fat content must equal or exceed 45 % in dry matter, minimum moisture content is 30 %, and salt content must be less than 3,5 %. Creamed cheese is sold in containers with a net content of between 20 g and 6 kg. Every whole or creamed cheese placed on the market must bear a serialised secondary label displaying the name and logo of the protected geographical indication. The Consejo Regulador de la Indicación Geográfica Protegida 'Queso de Valdeón', based in Posada de Valdeón, is responsible for the specification and its protection.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 31 January 2003 under file number PGI-ES-0267 (eAmbrosia: EUGI00000013612).
• The entire production process, including ripening, is confined to the single municipality of Posada de Valdeón, León.
• Cheeses made from raw milk must be ripened for at least two months; those from pasteurised milk for one month.
• Each whole or creamed cheese must carry a serialised secondary label bearing the name and logo of the PGI before it is placed on the market.

Tasting notes

Castilian-Leonese cow's-or-mixed-milk blue cheese IGP from Picos de Europa (León side). Aged 90+ days, traditionally wrapped in maple/sycamore leaves (the "Picos de Europa" leaf-wrap signature). Marbled blue-green veining, ivory paste, semi-soft texture, robust pungent blue flavor.

HoReCa use

Picos de Europa tabla de quesos; with sidra; melted in sauces.

Packaging

• wheel-full-leaf-wrapped-500g-1kg
• wedge-vacuum-200g