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Picón Bejes-Tresviso artisan cheese, is a blue cheese made with cow's milk, milk from sheep and from goats that have been grass-fed. The cheese is left to mature for 2 months in natural caves with high humidity in the region of Liébana (Cantabria). It is an intense, slightly acidic and spicy tasting cheese that is a little firm, almost soft, since it is self-pressed by weekly tipping.
It is served in pieces that are 450 - 500 g approx.
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|Milk||Cow, sheep y goat.|
|Mature period||Mínimo de 2 meses|
|Pairing||Vino dulce, Oportos, Blancos moscatel|
|Kind of milk||Raw|
The Picon Bejes-Tresviso is cheese crafted with cow's milk mixed with milk from sheep and goats that have been fed a grass diet. The cheese is left to mature by molds in its interior a minimum of 2 months in natural caves of high humidity in the region of Liébana (Cantabria).
This cheese is of cylindrical shape, barely covered by a soft and thin rind, is a little firm, almost soft, the paste is intense, slightly sour and spicy flavor of that persists.
Characteristics give it a great versatility when consuming it, we eat it paired with sweet wines, ports, or white muscatel, or in the culinary field it can be used as a sauce or ingredient.
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