Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
876 - Picos Blue

Picos Blue

A smooth, creamy blue cheese made in Northern Spain with a mix of cows and goats milk and wrapped in Maple leaves

Picos Blue is made in the Asturian Mountains of Spain and was traditionally matured in high caves in the cold, damp and salty winds of the Bay of Biscay. The steep and high peaks are one of the most beautiful sites of Spanish geography and were once the barrier which led to the isolation of the geographic region of Leon. The dairy where the cheese is made, Picos de Europa, is situated in the main town in the valley of Valdeón and has been run by two brothers and their families for over 35 years.

This is a superb, distinctive cheese made from a blend of milks and wrapped in maple leaves. It has recently been awarded a status of Protected Geographical Indication (PGI) under the title Queso di Valdeon, which regulates the production, processing and preparation of the cheese in terms of the region.
To make this cheese, traditional animal rennet is added to the pasteurised cow and goat milk and allowed to curdle at specific temperatures for a set amount of time. While curdling, the Penicillium Roqueforti mould is added. The curd is cut into 1cm pieces, left to sit for a short while and then stirred while the whey is drained away. The curd is placed loosley into open-ended cylinder moulds and both ends of the cheese are salted and have needles inserted to create cavities to encourage the development of the blue moulds. It is ripened in humid rooms for about 6 weeks.

Picos Blue is very strong and salty with a rich, often granular texture that is so soft it can be spread. It has a pale, ivory interior that yellows slightly with age and contrasts beautifully with the fine network of bluey green veins.

Picos Blue won the award for best Blue Veined Spanish Cheese 2005, granted by the Ministry of Agriculture, Fisheries and Food

Not for export  Mixed PLU: 876
per 250g

Key Facts

  • Country Made In Spain
  • Type of Milk Mixed
  • Pasteurisation Pasteurised
  • Vegetarian No
  • Region Picos de Europa
  • Organic No
  • Flavour Strong and spicy
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkOloroso Sherry From Jerez


  • IngredientsCows' & Goats' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1577.9 kJ
  • Energy kcal377.5 kcal
  • Fat31.3 g
  •      of which saturates 19.3 g
  • Carbohydrates2.35 g
  •      of which sugars 1.74 g
  • Protein21.60 g
  • Salt1.71 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.