Randy Chandler
There are several varieties of Spanish blue cheese, including Picos de Europa, La Peral, Valdeón, Picón, and Cabrales. One of the most well-known Spanish blue cheeses is Valdeón, which is wrapped in sycamore leaves while it ages for 45 to 60 days. The leaves help the cheese maintain moisture and impart an earthy characteristic to its flavour.
| Characteristics | Values |
|---|---|
| Name | Valdeón |
| Place of Origin | Picos de Europa, Spain |
| Milk | Pasteurized cow's milk, goat's milk, and occasionally ewe's milk |
| Texture | Creamy |
| Taste | Rich, creamy, salty, spicy, earthy |
| Pairing | Wines made from the Gamay grape, Beaujolais, Muscats, Port wine |
| Wrapping | Sycamore leaves |
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What You'll Learn
Cabrales cheese is traditionally wrapped in maple or sycamore leaves
Cabrales cheese is a blue cheese made in Asturias, Spain, by rural dairy farmers. It is made from pure, unpasteurized cow's milk or blended with goat and/or sheep milk, which gives the cheese a stronger, spicier flavour. The milk used in the production of Cabrales must come from herds raised in a small zone of production in the mountains of the Picos de Europa.
After the milk is heated and curdled by adding rennet, the whey is removed from the curds, which are then packed into cylindrical moulds, salted, and left to cure and harden. After the initial curing period of around two weeks, the Cabrales is then aged a further two to five months in natural caves in the limestone mountains of the area.
Cabrales cheese was traditionally sold wrapped in maple or sycamore leaves. The leaves help the cheese maintain moisture and impart a special earthy characteristic. Today, it is more common to find Cabrales wrapped in green foil and stamped with the DOP logo to guarantee authenticity.
Another Spanish blue cheese, Valdeón, is also wrapped in sycamore leaves while it ages for 45 to 60 days. This cheese is made from a mixture of pasteurized cow's milk and is known for its rich and creamy flavour with a slightly spicy and salty kick.
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The leaves are removed before eating
The Spanish blue cheese wrapped in vine leaves is called Valdeón. It is made from a mixture of pasteurized cow's milk, and occasionally blended with goat's milk or ewe's milk. It is a strong-flavoured cheese with a rich, creamy and slightly spicy taste. The cheese is wrapped in sycamore leaves while it ages for 45 to 60 days. The leaves help the cheese maintain moisture and impart an earthy characteristic to its flavour. While eating the cheese, the leaves are removed, as they are not meant to be consumed.
Valdeón is produced in Valdeón, in the Picos de Europa mountain range in northern Spain. The cheese is aged in the limestone caves of the mountains, which provide a constant cold temperature and high humidity levels, ideal for maturing the cheese. The process of making Spanish blue cheese has evolved from a craft to an art form, with cheesemakers controlling bacteria and incorporating it into milk or curds for flavour and texture, and then ageing it in caves for depth and character.
The sycamore leaves that wrap Valdeón are not meant to be consumed, and hence, they are removed before eating the cheese. While the leaves are edible, they are not particularly palatable. Moreover, the leaves serve the primary function of imparting an earthy flavour to the cheese and helping it maintain moisture during the ageing process. Therefore, they can be discarded before consumption, as the cheese will retain its flavour and texture even without the leaves.
Valdeón is a versatile cheese that can be enjoyed in various ways. It pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats and Port wine. It can be used in salads, sauces, or simply spread on bread. The cheese has a strong aroma and a potent flavour, making it one of the world's classic blue cheeses. When served on a cheeseboard, it is typically eaten after milder cheeses, as its sharp flavour is often reserved for last by cheese lovers.
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The leaves help the cheese maintain moisture
The Spanish blue cheese, Valdeón, is wrapped in sycamore leaves while it ages for 45 to 60 days. The leaves help the cheese maintain moisture, which is crucial for the cheese-making process. Maintaining the right moisture levels in cheese is essential to ensure the cheese does not dry out and crack. The leaves act as a natural barrier, slowing the evaporation of moisture from the cheese surface. This helps to keep the cheese moist and creamy, contributing to its rich and complex flavour.
Maintaining proper moisture levels in cheese is a delicate balance. Too much moisture can lead to excessive softness and a soggy texture, while too little moisture can result in a dry and crumbly product. The sycamore leaves used in Valdeón cheese provide a natural way to regulate moisture, helping to strike the perfect balance.
The use of leaves to maintain moisture is not unique to cheese. In the world of horticulture, plants like the Swiss cheese vine (Monstera adansonii) thrive in high humidity conditions. Providing moisture to the air surrounding these plants is crucial to their health, and methods such as pebble trays, humidifiers, and regular misting are employed to ensure adequate humidity.
In the context of cheese-making, the sycamore leaves serve a similar purpose, creating a microenvironment around the cheese that slows moisture loss. This natural method of moisture regulation is one of the traditional techniques that contribute to the unique characteristics of Valdeón cheese.
By wrapping the cheese in sycamore leaves, cheesemakers can control the moisture levels during the ageing process. This technique, passed down through generations, showcases the art of cheese-making, where nature and tradition combine to create a complex and flavourful product.
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The cheese is aged in caves
The process of ageing cheese in caves is an art form. The cheese is turned periodically until it is completely overrun by the Penicilium Cabralensis mould, which gives the cheese its distinctive blue veining and thick texture. The mould can be injected into the cheese artificially, or its spores can be swabbed into the curd to develop during the ripening process. Alternatively, it can be rubbed into the cheese so that it makes its way in slowly from the exterior.
The unique ecosystem of the cool caves of Picos de Europa means that the mould can be found naturally. This is not the case for all blue cheeses, and artificial methods are often used to introduce the mould. The process of controlling bacteria and incorporating it into milk or curds for the sake of flavour and texture, and then ageing the cheese in caves for depth and character, is what turns cheese-making into an art form.
The result is a cheese with a sharp flavour and a smooth texture. Blue cheeses are usually reserved for last by cheese lovers when indulging in their passion.
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It has a strong aroma and flavour
The Spanish blue cheese wrapped in vine leaves is called Valdeón. It is made from a mixture of pasteurized cow's milk, and sometimes goat's or ewe's milk. The cheese is wrapped in sycamore leaves while it ages for 45 to 60 days. The leaves help the cheese maintain moisture and impart an earthy characteristic.
Valdeón has a strong aroma and flavour. It is rich and creamy, with a slightly spicy and salty taste. The salty start dissolves into a rich, earthy finish. This complex and powerful cheese has a long finish, with the sweet notes of milk clashing with the sharp sting of blue mould. It pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats and Port wine.
The strong aroma and flavour of Valdeón can be attributed to several factors. Firstly, the type of milk used can influence the flavour. While cow's milk is primarily used, the addition of goat's or ewe's milk can enhance the cheese's spiciness and strength. Secondly, the ageing process contributes to its strong characteristics. During the 45 to 60-day ageing period, the cheese is wrapped in sycamore leaves, which impart an earthy quality to the cheese. The leaves also help maintain moisture, ensuring the cheese develops optimally.
Additionally, the presence of blue mould (Penicillium roqueforti) significantly contributes to the strong aroma and flavour of Valdeón. This mould is naturally found in the ecosystem of the cool caves in the Picos de Europa, where the cheese is aged. The process of controlling bacteria, incorporating it into the milk or curds, and then ageing the cheese in these caves adds depth and character to the final product. The result is a potent, classic blue cheese with a unique and intense flavour profile.
The sharp flavour of Valdeón, and blue cheeses in general, is often appreciated by cheese lovers. The complexity of its taste, with the interplay between sweet and spicy notes, creates a lingering sensory experience that makes it a favourite among those who enjoy a strong, distinctive cheese.
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Frequently asked questions
The name of the Spanish blue cheese wrapped in vine leaves is Valdeón.
Valdeón is made in the Picos de Europa mountain range in northern Spain.
The cheese is wrapped in sycamore leaves or maple leaves.
Valdeón is made from a mixture of pasteurized cow's milk and goat's milk.
Valdeón has a rich and creamy, slightly spicy and salty taste.
