Description
The Picón Bejes-Tresviso PDO is made with whole cow's milk (Tudanca, Pardo-Alpina e Frisian), sheep's (Lacha) and goat's (Pirenaica and Capra de los Picos de Europa).
Production Area
Picón Bejes-Tresviso PDO is produced in Liébana, in the south-east area of the Autonomous Community of Cantabria.
Production Method
Curdling takes place at about 22-26°C using a precise quantity of rennet. After the breaking, the curd is left to rest for about 15 minutes and is then placed in cylindrical moulds, without pressing so as to allow for the formation of holes, and of penicillium. After 2-3 hours it is turned and then left to rest for 24 hours, at the end of which dry salting in brine takes place over the next three days: first the top part, then the bottom an finally the sides. After 12-18 days of rest at between 15-18°C in a well-ventilated environment, ripening takes place for at least twomonths in suitable rooms.
Appearance and Flavour
Picón Bejes-Tresviso PDO has a round shape, with flat sides. The rind is soft and thin, while the dough is oily, compact and holed. It is mostly white in colour with blue-green areas. It has an intense and penetrating odour, and a slightly spicy taste in the mouth.
History
Cheese production in Liébana goes back to remote times as shown in a document dated 15th May 962 which details an exchange of lands for other goods, one of which being seven cheeses. Similar proof can be found in an inventory from 1354, where the goods of Santa Maria de Lebeña were listed.
Gastronomy
Picón Bejes-Tresviso PDO is best kept wrapped in tin foil, at a temperature not greater than 14°C, bearing in mind that the ideal temperature is between 6 and 10°C. The cheese cannot be frozen. Picón Bejes-Tresviso PDO should be eaten fresh or used as an ingredient, in particular for meat based dishes. The cheese is used in the making of sauces and fillings; it goes well with meat and vegetables. As for wine it goes perfectly with a young fruity white or red or slightly sweet wine.
Marketing
The product is sold as Picón Bejes-Tresviso PDO. The cheese can be wrapped in sycamore leaves, which are common in the area, in the traditional way.
Distinctive Features
Picón Bejes-Tresviso PDO is seasoned in natural limestone caverns at an altitude between 500 and 2000 m and a temperature between 5-10°C.
