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Picón Bejes-Tresviso Cheese
About Picón Bejes-Tresviso Cheese
Picón-Bejes-Tresviso is a full-fat blue cheese from the Liébana district in Cantabria, Spain. It is made from a blend of cow’s (Tudanca, Brown Alpine, Friesian), ewe’s (Lacha), and goat’s (Pyrenean, Picos de Europa) milk. The cheese has a cylindrical shape with flat faces, a soft, thin, and smooth rind, and a compact paste with eyes, white in color with greenish-blue veins. It has a slightly piquant flavor and undergoes a unique maturation process in natural limestone caves at altitudes between 500 and 2000 meters. The cheeses are placed on wooden boards, turned, and moistened every two weeks to encourage Penicillium growth, which is key to the cheese’s development. Traditionally, it is marketed wrapped in Acer pseudoplatanus (sycamore) leaves. The entire production process is regulated and certified to maintain quality and authenticity.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Liébana district (Potes, Pesaguero, Cabezón de Liébana, Camaleño, Castro Cillorigo, Tresviso, Vega de Liébana, and Peñarrubia) |
| Protection | PDO (1996) |
| Milk Type | Cow’s, sheep’s, and goat’s milk |
| Rind | Soft, thin, smooth |
| Texture | Soft, Semi-Hard, Compact with eyes |
| Flavor | Slightly piquant |
| Colors | White with greenish-blue veins |
| Forms | Cylindrical with flat faces |
