Picón Bejes-Tresviso facts for kids
Quick facts for kids Picón Bejes-Tresviso |
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| Country of origin | Spain |
| Region | Cantabria |
| Source of milk | a mixture of sheep's, cow's and goat's milk |
| Texture | Hard Semi-hard Soft |
| Dimensions | 7-15 cm x 15-20cm |
| Weight | 0.7-2.8kg |
Picón Bejes-Tresviso is a special kind of blue cheese from Cantabria, a region in northern Spain. It's known for its strong flavor and unique look. This cheese has been officially protected since 1994. This means only cheese made in a specific area and following strict rules can be called Picón Bejes-Tresviso.
Before 1994, it was often called Picón de Tresviso or Queso Picón de Bejes. The cheese is made in the beautiful Liébana valley. Only towns like Potes, Pesaguero, Cabezón de Liébana, Camaleño, Cillorigo de Liébana, Peñarrubia, Tresviso, and Vega de Liébana are allowed to produce it.
Contents
How Picón Bejes-Tresviso Cheese is Made
This cheese is made from a mix of cow's, sheep's, and goat's milk. First, a special ingredient called rennet is added to the milk. This makes the milk turn into soft lumps called curd.
The curd is then cut into small pieces, about the size of a hazelnut. These pieces are drained to remove extra liquid and allowed to dry a bit. Next, the curd pieces are put loosely into a mold. This allows air to get in, which is important for the blue mold to grow.
After molding, the cheese is salted. Then, it starts its first drying and curing stage. This takes about 12 to 18 days at a temperature between 15 and 18 degrees Celsius (59 to 64 degrees Fahrenheit).
Aging in Natural Caves
Even if some parts of the process happen in modern factories, the final aging must be done in a natural limestone cave. These caves are common in the Liébana region. The cheese stays in these cool, humid caves for at least two months. This special environment helps the cheese develop its unique taste and its typical crust.
What Makes This Cheese Special?
A finished Picón Bejes-Tresviso cheese is shaped like a cylinder. It can be between 7 and 15 centimeters (2.8 to 5.9 inches) tall. Its diameter can be from 15 to 20 centimeters (5.9 to 7.9 inches). The cheese usually weighs between 700 grams (1.5 pounds) and 2.8 kilograms (6.2 pounds).
The outside of the cheese, called the rind, is thin. It can be grey or yellow-green in color. Inside, the cheese is smooth, white, and firm. You'll see streaks and patches of blue-green veins. These veins are what give blue cheese its name! The cheese has a strong, slightly spicy flavor.
How the Cheese is Sold
In the past, before the official protection rules, this cheese was often sold wrapped in Sycamore Maple (Acer pseudoplatanus) leaves. You can still find it sold this way in the local area. However, these leaf-wrapped cheeses do not have the official certification label.
Today, Picón Bejes-Tresviso cheese is usually wrapped in a gold aluminum foil. This foil allows for an official seal and a serial number to be stamped on it. This way, you know it's the real deal! Because of this, you'll rarely find the leaf-wrapped cheese outside of the Liébana region.
See also
In Spanish: Picón Bejes-Tresviso para niños
