Picos Bejes-Tresviso
La Casona de Tama
39385 Tama. Castro Cillorigo
OFICINA DE CALIDAD ALIMENTARIA
C/ Hà‰ROES DEL 2 DE MAYO, 27
39600 - MURIEDAS
Tel: +34/942 26 98 55
Fax: +34/942 26 98 56
odeca@odeca.es
Full-fat cheese; cylindrical with flat faces; soft, thin, smooth rind; compact paste with eyes, smooth, white with greenish-blue areas and veins; flavour slightly piquant.
The production area for milk suitable for making Picón-Bejes-Tresviso consists of the municipalities in the district of Lièbana: Potes, Pesaguero, Cabezón de Lièbana, Camaleño, Castro Cillorigo, Tresviso and Vega de Lièbana, and Peñarrubia council.
A blend of milk from cows (Tudanca, Brown Alpine and Friesian), ewes (Lacha) and goats (Pyrenean and Picos de Europa). Coagulation takes at least one hour at a temperature of 22-26°C. Moulding is done in round moulds, leaving the particles loose to allow eyes to form where the Pènicillium can grow. Dry-salting. Maturing in natural limestone caves at an altitude of 500 to 2000 m.
A typical, very traditional cheese of the region, ripened in a complex way in caves, where the cheeses are placed on wooden boards, turned and moistened every two weeks; mould is removed from the surface to aid penetration of the Pènicillium, the true agent of the process, which develops thanks to the favourable humidity and altitude. The cheese is marketed wrapped in leaves of Acer pseudoplatanus L.
