Elaboración del Queso Picón Tresviso (1984)

TRADITIONAL PRODUCTION OF PICÓN DE TRESVISO CHEESE For various reasons, primarily due to health regulations, the production of Picón de Tresviso Cheese (now PDO Bejes Tresviso) has changed over time. In this video, we can see how this exquisite cheese was made in the last century. Picón Bejes-Tresviso cheese is a blue cheese made in Cantabria with milk from the following breeds: Cattle: Tudanca, Brown Swiss, and Friesian Sheep: Lacha Goats: Pyrenean and Picos de Europa Goats It has been a Protected Designation of Origin cheese since 1994. Traditionally, it has been known as Picón de Tresviso and Picón de Bejes cheese. It is produced in the Liébana Valley: Potes, Pesaguero, Cabezón de Liébana, Camaleño, Cillorigo de Liébana, Peñarrubia, Tresviso, and Vega de Liébana. Description of Picón Bejes Tresviso Cheese It is cylindrical in shape. Its height is 7 to 15 centimeters; its diameter, 15 to 20 cm; its weight, 700-2,800 grams. The rind is thin, gray, and has greenish-yellow areas. The paste is creamy, compact, and has small holes; it is white with greenish-blue areas and veins. Its flavor is slightly spicy. This cheese was traditionally sold wrapped in sycamore maple leaves (Acer pseudoplatanus); currently, it is sold wrapped in gold foil with the words "Picón Bejes Tresviso" and an identification label that must include its composition, the Sanitary Registration number, and the Protected Designation of Origin (PDO) logos. Picón Bejes Tresviso cheese is made with a sequential number assigned to each piece produced. https://postureocantabro.com/asi-se-h...