This blue cheese is made deep in the Picos de Europa, in a region of northwestern Spain, just outside of the province of Le¢n. It is produced with a mixture of cow and goat?s milk, Valde¢n is sought after because it is milder than DOP Cabrales and is still characteristically wrapped in leaves which make for an appealing presentation. Queso di Valdeon has been awarded the status of Protected Geographical Indication (PGI) to regulate the production, processing, and preparation of the cheese. In 2005, the Ministry of Agriculture, Fisheries and Food granted the cheese an award for best Blue Veined Spanish Cheese. 2/6