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Picón Bejes-Tresviso DOP artisan blue cheese, wheel
€88.67
Milk
Cow
Weight
2.3 kg
Milk Treatment
Raw
Texture
Blue Cheese
Aging
Semi-cured
(semicurado)
Flavour
Strong
Appellation of Origin (DOP / IGP):
Picón Bejes-Tresviso
AWARDS:
2017-2018 Bronze
Best blue cheese in Spain: 2006 and 2009
Drinks Pairing Suggestions:
Picón Bejes-Tresviso cheese is perhaps the most unknown of all the Picos de Europa (Cantabria) blue cheeses. It is produced in the Liébana region, although it is mainly produced in the municipalities of Bejes and Tresviso.
Javier Campo makes this magnificent blue cheese from the milk of his brown-alpine cows, which graze freely in the sloping meadows of the small municipality of Tresviso.
Intense and penetrating aroma. Reminiscent of cava, animal and mould (penicilium). Semi-soft texture, unctuous and melting on the palate. Intense flavour, lactic at first (hints of yoghurt and cream), hints of sweet biscuit with a saline touch. The spiciness appears softly and then integrates harmoniously in the mouth.
Picón Bejes-Tresviso cheese is perhaps the most unknown of all the Picos de Europa (Cantabria) blue cheeses. It is produced in the Liébana region, although it is mainly produced in the municipalities of Bejes and Tresviso.
Javier Campo makes this magnificent blue cheese from the milk of his brown-alpine cows, which graze freely in the sloping meadows of the small municipality of Tresviso.
Intense and penetrating aroma. Reminiscent of cava, animal and mould (penicilium). Semi-soft texture, unctuous and melting on the palate. Intense flavour, lactic at first (hints of yoghurt and cream), hints of sweet biscuit with a saline touch. The spiciness appears softly and then integrates harmoniously in the mouth.
Raw cow's milk, salt, penicillium, rennet and lactic ferments.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Keep it refrigerated between 6º to 14° C, avoiding extreme temperatures. Once open, protect the cut to avoid drying the piece, especially due to lack of humidity.
Producer: Francisco Javier Campo Campo (Casa Campo)
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