Quesucos de Lièbana
Cajo 33
39011 Santander
Oficina de Calidad Alimentaria
c/
Heroes del 2 de Mayo, 27 CP
39600 - Muriedas
Tel: +34/942 26 98 55
Fax: +34/942 26 98 56
odeca@odeca.es
Full-fat cheese; cylindrical or wheel-shaped; firm, compact, yellowish paste with a few
irregularly distributed eyes. When this cheese is smoked it acquires a typical smoked aroma, colour and flavour.
The production and processing area 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 with rennet at a temperature of 28-320C for at least 45 minutes. Dry-salting.
"Quesucos" have a markedly home-made, traditional character; they have been made in this
region since ancient times and are the most representative cheeses of this area. Mountainous terrain with high rainfall and limy soils, favouring the crops that form the basis of the livestock feed.
