Bejes – Tresviso picón cheese is made from a mixture of sheep’s, goat’s and cow’s milk. It is matured in natural limestone caves at an altitude of 2,000 metres, where it is kept for 3 to 4 months.
This blue-veined cheese, which bears the Picón Bejes-Tresviso designation of origin, has at least 45% fat content and a soft, thin and creamy rind in different shades of brown. Its creamy, thick paste is compact, with “eyes” and different degrees of cohesion according to the fermentation of the cheese.
A circular artisan cheese, it has a variable diameter and a height ranging from 7cm to 15cm. Its intense, penetrating aroma reveals the somewhat spicy and salty flavour of this truly authentic cheese.
Shown below is a selection of photographs taken from the book entitled “The Last Shepherds of the Picos de Europa”, by Ernesto Bustio Crespo and José Luis Casado Soto: