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Cheese from Spain, León, municipality of Posada de Valdeón
Cow milk, alone or mixed with sheep or goat milk, is set by lactic acid and rennet with Penicillium added in the vat, cut to centimetre grains and moulded loose. The cheeses are dry-salted face by face, pierced, and ripen in cool damp rooms for at least two months from raw milk or one month from pasteurised milk into a strong, salty, spicy blue. Made in 6 steps over 31 days – 32 days. The longest step, pierce and ripen, takes at least 30 days (Ministerio de Agricultura (MAPA) 2020) and runs at 5–10 °C (Ministerio de Agricultura (MAPA) 2020). Lactic acid bacteria, mainly lactococci, dominant early in ripening and Penicillium mould, added in the vat, which makes the blue-green cavities do most of the fermenting.
| Main step | at least 30 daysSet[pliego-valdeon2020] | Pierce and ripen |
|---|---|---|
| Temperature | 5–10 °CSet[pliego-valdeon2020] | Pierce and ripen |
| Acidity | pH 6.4–7.6Measured[diezhandino2015] | Pierce and ripen |
| Cow milk, or cow with sheep and/or goat milk · In the vat at least 3.5% fat, 3.1% protein and 12.0% dry matter[pliego-valdeon2020] |
| Rennet · Dosed so the milk sets in 60 to 120 minutes[pliego-valdeon2020] |
| Penicillium mould · Added in the vat[pliego-valdeon2020] |
| Dry salt[pliego-valdeon2020] |
| Starter: lactic acid set with rennet; Penicillium added to the milk |
Total time across the recorded steps: 31 days – 32 days
What changes: Starting material: cow milk, alone or with sheep or goat milk, kept cold
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Valdeón comes from a single municipality on the León side of the Picos de Europa. The grains are moulded loose and unpressed and the cheese is pierced, so the Penicillium added in the vat spreads through many cavities. The PGI also covers a whipped spread made from the ripened cheese, and it bans colours, flavourings and coated rinds.
Raw-milk cheeses must ripen at least two months. Soft blue-veined cheeses can carry Listeria; ANSES advises vulnerable groups to avoid raw-milk cheeses other than hard cooked ones, and the NHS advises pregnant women to eat soft blue cheese only cooked until steaming hot.
Hazards the sources name: Listeria monocytogenes (risk named for raw-milk and soft blue-veined cheeses).
Every number is labelled with how it is known. How this atlas is made
The specification dates cheese-making in the valley to pre-Roman times, from goat milk. Pascual Madoz's dictionary (1845–1859) notes cheese and goat herds in Valdeón. In summer, women carried milk down from the high pastures in goatskin bags. A woman born in Caín in 1922 described setting goat and sheep milk with kid rennet, draining it two days, drying it in the huts and taking it to caves for a month to turn blue. The name was protected as a PGI in 2004.
