Quesucos de Liébana 
Quesucos de Liébana is a full-fat cheese from the Liébana district in Cantabria, Spain. It is made from a blend of cow’s, ewe’s, and goat’s milk, specifically from the Tudanca, Brown Alpine, Friesian, Lacha, Pyrenean, and Picos de Europa breeds. The cheese is cylindrical or wheel-shaped with a firm, compact, yellowish paste containing a few irregularly distributed eyes. It can be smoked, giving it a characteristic aroma, color, and flavor. The cheese is coagulated with rennet at 28–32°C for at least 45 minutes and dry-salted. The traditional production method has been practiced in the region since ancient times, reflecting the area’s mountainous terrain, high rainfall, and limy soils that support local livestock feed.
LBM1948, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Spain |
| Specific Origin | Liébana district, Cantabria |
| Protection | PDO (1996) |
| Milk Type | Cow’s, ewe’s, goat’s milk |
| Texture | Firm, compact |
| Flavor | Mild and milky, with a smoked variant offering a distinct smoky taste |
| Aroma | Natural or smoked, depending on the variety |
| Colors | Yellowish paste |
| Forms | Cylindrical or wheel-shaped |
| Rennet Type | Animal |
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