A mixture of cow's, sheep's and goat's milk is used in its production (although not necessarily from Bejes or Tresviso). The curd is created using a precise dose of rennet and cut into hazelnut-sized pieces, which are then drained and allowed to dry. The curd pieces are placed loosely in the mould, allowing sufficient air to circulate and initiate the growth of penicillium spores. The cheese is then salted and left for an initial drying and curing period of between 12 and 18 days, at a temperature between 15 and 18 °C (59 and 64 °F).
Although much of the process thus far may take place in modern industrial units, DO regulations stipulate that final maturity be achieved by further curing in a natural limestone cave, typical of the geology of the Liébana region, for a minimum of two months.[1] Maturation in this cool, high-humidity environment develops the particular taste and brevibacterium-infested crust typical of many blue cheeses.
Characteristicsedit
The finished cylindrical cheese may be between 7 and 15 cm (2.8 and 5.9 in) high and have a diameter of 15 to 20 cm (5.9 to 7.9 in), weighing anything between 700 g (1.5 lb) and 2.8 kg (6.2 lb). The rind is thin and grey to yellow-green in colour. The flesh is smooth, white, and compact, with streaks and patches of teal-coloured veins and a powerful, slightly spicy flavour.[1] Acidity values in the fat content of the cheese have been shown to increase by a factor of twenty over the uncured curd.[2]
Marketingedit
Prior to DO regulation, it was often sold wrapped in Sycamore Maple (Acer pseudoplatanus) leaves and is still marketed this way locally, albeit without the DO certification label. It is more widely available wrapped in a gold aluminum foil that permits stamping with an authentication seal and serial number. As result, leaf-bound Picón Bejes-Tresviso cheese is rarely found outside of the Liébana region.[1]
^Prieto, B.; Urdiales, R.; Franco, I.; Tornadijo, M.E.; Fresno, J.M.; Carballo, J. (December 1999). "Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening". Food Chemistry. 67 (4): 415–421. doi:10.1016/S0308-8146(99)00140-5. INIST1193380.
February 16, 2024
picón, bejes, tresviso, blue, cheese, from, cantabria, north, spain, been, protected, under, denominación, origen, legislation, since, 1994, prior, which, traditionally, known, picón, tresviso, queso, picón, bejes, designated, area, centers, liébana, valley, p. Picon Bejes Tresviso is a blue cheese from Cantabria in the north of Spain It has been protected under Denominacion de Origen DO legislation since 1994 prior to which it was traditionally known as Picon de Tresviso and Queso Picon de Bejes The designated area centers in the Liebana valley and production is restricted to the municipalities of Potes Pesaguero Cabezon de Liebana Camaleno Cillorigo de Liebana Penarrubia Tresviso and Vega de Liebana Picon Bejes TresvisoCountry of originSpainRegionCantabriaSource of milka mixture of sheep s cow s and goat s milkTextureHard Semi hard SoftDimensions7 15 cm x 15 20cmWeight0 7 2 8kgRelated media on Commons Contents 1 Production 2 Characteristics 3 Marketing 4 See also 5 ReferencesProduction editA mixture of cow s sheep s and goat s milk is used in its production although not necessarily from Bejes or Tresviso The curd is created using a precise dose of rennet and cut into hazelnut sized pieces which are then drained and allowed to dry The curd pieces are placed loosely in the mould allowing sufficient air to circulate and initiate the growth of penicillium spores The cheese is then salted and left for an initial drying and curing period of between 12 and 18 days at a temperature between 15 and 18 C 59 and 64 F Although much of the process thus far may take place in modern industrial units DO regulations stipulate that final maturity be achieved by further curing in a natural limestone cave typical of the geology of the Liebana region for a minimum of two months 1 Maturation in this cool high humidity environment develops the particular taste and brevibacterium infested crust typical of many blue cheeses Characteristics editThe finished cylindrical cheese may be between 7 and 15 cm 2 8 and 5 9 in high and have a diameter of 15 to 20 cm 5 9 to 7 9 in weighing anything between 700 g 1 5 lb and 2 8 kg 6 2 lb The rind is thin and grey to yellow green in colour The flesh is smooth white and compact with streaks and patches of teal coloured veins and a powerful slightly spicy flavour 1 Acidity values in the fat content of the cheese have been shown to increase by a factor of twenty over the uncured curd 2 Marketing editPrior to DO regulation it was often sold wrapped in Sycamore Maple Acer pseudoplatanus leaves and is still marketed this way locally albeit without the DO certification label It is more widely available wrapped in a gold aluminum foil that permits stamping with an authentication seal and serial number As result leaf bound Picon Bejes Tresviso cheese is rarely found outside of the Liebana region 1 See also editCabrales cheese List of cheesesReferences edit a b c Picon Bejes Tresviso in Spanish dead link Prieto B Urdiales R Franco I Tornadijo M E Fresno J M Carballo J December 1999 Biochemical changes in Picon Bejes Tresviso cheese a Spanish blue veined variety during ripening Food Chemistry 67 4 415 421 doi 10 1016 S0308 8146 99 00140 5 INIST 1193380 Retrieved from https en wikipedia org w index php title Picon Bejes Tresviso amp oldid 1096334188, wikipedia, wiki, book, books, library,