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Trade Commission of Spain
Foods from Spain
405 Lexington Ave. 44th fl.
New York NY 1014
1 212 6614959
nuevayork@mcx.es
Optimized for IExplorer 5.0 or higher, and a resolution of 800x600 |
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 QUESUCOS DE LIÉBANA
Liébana is a eminently agricultural region where herdsmen have mixed flocks, mostly cows as well as sheep and goats. Due to its mountainous topography and difficult access, each village household made their own farmhouse cheese from various types of milk, mainly from cow's milk but also, on occasion mixed with sheep's and goat's milk.
The quesucos (small cheeses), although using simple manufacturing methods, brought together all of the abundance present in Liébana pastures.
Labeled "Denominación de Origen Protegida" (D.O.P.)
(Protected Denomination of Origin)
 Characteristics
-Type of Milk: Cow, sheep and goat.
-Aging period: Minimum 2 weeks. Fresh.
-Shape: Conical or cylindrical, smoked or with natural rind.
-Weight: About 500gr..
-Fat content as a proportion of dry extract: 45-50%
-Flavor: The regular variety is smooth, with a sharp and buttery taste and
the smoked variety is more developed, tart and cured.
-Place of origin: Liébana (Cantabria)
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 PICÓN BEJES –TRESVISO
 Today, the term "Picón" is reserved for those blue cheeses, made from raw milk (from cows, with some ewe's and goat's milk) and ripened in natural caves in the Liébana region (Cantabria), mainly in the villages of Bejes and Tresviso. Such cheeses are produced in limited quantities, made exclusively using traditional farmhouse methods. These methods include aging in natural caves at over 800m altitude in cold and almost saturated in a humid environment where the veining process starts on the rind and works its way inside the cheese.
Labeled "Denominación de Origen Protegida" (D.O.P.)
(Protected Denomination of Origen)
 Characteristics:
-Type of Milk: Cow’s, Sheep’s, Goat’s
-Aging period: Minimum 3 months. Semi-cured to cured.
-Shape: Cylindrical with coarse rind.
-Weight: From 1.5 to 4kg.
-Fat content as a proportion of dry extract: 45-50%
-Flavor: Developed, intense, very buttery with aroma of fresh mold
-Place of origin: Liébana region of Cantabria.
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 Regulatory
Council of the Cheeses with Protected Denomination of
Origen
(Consejo Regulador de los Quesos D.O.P.)
Cantabria, Picón-Bejes-Tresviso y Quesucos de Liébana:
Tel: +34 942 269 855; Fax: +34 942 269 855
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| Where
to find Spanish Cheeses in USA |
Most
of the Gourmet Food Stores in the US carry some or most of
the best Spanish Cheeses.
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