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Asturian cheese made from goat's milk that slowly falls out naturally until a hard or semi-hard paste is obtained. Its flavor is very gratifying and of medium intensity with a slight acid touch. Its production is handmade and for its production it is used the milk milked in the morning mixed with milk milked in the afternoon. After the draining, it is subjected to a light smoking process. You can buy this cheese in units of approximately 400 grams.
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|Kind of milk||Pasteurized|
The cheese of Los Beyos is made in the councils of Ponga and Amieva in the Principado of Asturias and in the Leon municipality of Oseja de Sajambre, Spain.
Los Beyos is a gorge carved by the river Sella and known as Garganta or Desfiladero de Los Beyos, belonging to the Asturian councils of Amieva and Ponga, and the León municipality of Oseja de Sajambre.
Currently this cheese can be produced with cow, sheep or goat milk. Milk is not mixed in its production, as it happens in other Asturian denominations such as Cabrales or Gamoneu. Currently the largest production is produced from cow cheeses, however, the most exclusive and sought after goat cheese.
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