Queso de los Beyos
Indicación Geográfica Protegida (IGP). Close paste, a lactic edge and a finish that stays with you.
The Queso Los Beyos Indicación Geográfica Protegida (IGP) covers only Sajambre, in León, and Ponga and Amieva, in Asturias. Very few producers of Queso de los Beyos are left, and we are proud to be one of them.
The pasteurised one: a thin rough rind, a close paste that crumbles when cut, ivory in colour, mild on the nose, lightly salted and lightly acid with a fresh lactic finish. The raw milk one: a harder rind, a drier and firmer paste, longer on aroma and on taste.
Natural cider or a dry white. Country bread and quince paste.
The cheese takes its name from the Beyos gorge, which is reason enough to come and see us and drive through one of the finest stretches of northern Spain. Our Queso de los Beyos IGP comes in two versions, both from cow's milk. The pasteurised one matures for twenty days: a thin rough rind, a close paste that crumbles when cut, ivory in colour, mild on the nose, lightly salted and lightly acid with a fresh lactic finish. The raw milk one matures for sixty days: a harder rind, a drier and firmer paste, longer on aroma and on taste. They are two completely different cheeses, both traditional, and you should try both.
- Category
- IGP
- Format
- Piece of approx. 400 g
- Milk
- Cow, pasteurised or raw
- Maturing
- 20 days pasteurised · 60 days raw milk