Photo: Mumumio/CC
World Cheese Encyclopedia - Each Sunday learn all about a new cheese.
This week Picón Bejes-Tresviso from Spain.
Country: Spain 🇪🇸
Photo: Catavino.net
Region: Cantabria
Made from: Cow’s, sheep’s and goat’s milk
Pasteurised: No
Texture: Soft, creamy, smooth
Taste: Blue, spicy, tart, buttery
Certification: DOP (Protected Designation of Origin)
Ageing: from 2 to 4 months
Picón Bejes-Tresviso is a blue cheese made with cow's, sheep's and goat's milk, produced in Cantabria, in the north of Spain in the Picos de Europa mountain range. The range is made up of limestone mountains with deep cave formations and alpine forests. This landscape makes a perfect climate for some of the best blue cheeses in Spain including Picón and the well-known Cabrales.
The production of Picón Bejes-Tresviso starts by loosely placing hazelnut-sized curds in cheese moulds, which allows plenty of air to circulate and start the growth of Penicillium mould, resulting in a delicious blue cheese. Picón Cheese is matured in humid limestone caves at a constant temperature for at least 2 months but more usually from 3 to 4 months. Maturation in the caves develops the particular taste and oozy crust typical of many blue cheeses.
Photo: Forevercheese.com
Picón Bejes-Tresviso has a thin rind, ranging in color from grey to yellow-orange and sometimes with green shades due to the growth of bacteria. Inside it is off-white to ivory in color, and with blue-green veins and wells. The paste is crumbly, coarse and moist. It has a typical piquant, spicy bold flavor. Salty and tart. A delicious Spanish blue.
History
Photo: Sherry.wines
Cheese production in the Liébana district of Cantabria goes back for centuries. In 962 AD, a barter transaction of land in exchange for goods including seven cheeses was recorded in the medieval registry book “Cartulario de San Toribio de Liébana’. In 1354 cheese again appears in the official records. The number of Picón cheeses paid as tribute to the church of Santa Maria de Lebeña that year was recorded in its detailed inventory.
Picón Bejes-Tresviso earned DOPstatus in 1994 and has won many awards. Before being certified as DOP, it was often sold wrapped in Sycamore Maple leaves and can still be found for sale this way locally, but of course without the DOP label. It was traditionally known as Picón de Tresviso and Queso Picón de Bejes. The DOPversion is wrapped in gold aluminum foil and stamped with an authentication seal and a serial number.
How to enjoy it
Serve it on walnut or raisin bread to balance the spicy flavor. You can also try it on a baguette with a little jam or honey. Pair it with a sweet wine like Sauternes, with a nice Spanish sherry such as Pedro Ximénez or with a tawny port.
Sources: Wikipedia, Murray’s cheese, Tasteatlas.com, eatapas.co.uk, catavino.net
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