A piquant blue made with cow and goat milks at the base of the Picos de Europa in the town of Posada de Valdeon. A family runs the entire operation, everything from making the cheese to aging it and then selling it. They created it when the DOP for Cabrales formed and dictated that Cabrales could only be made in the town of the same name. The owner is Leticia, who took over from her father Tomas and runs the business with her brother and cousin. Valdeón, which is an IGP cheese, is sought after because it is milder than Cabrales, yet retains an excellent balance of sweet, spicy and earthy flavors.