Los Beyos PGI cow’s milk cheese made from pasteurised cow’s milk in Asturias, exactly in the councils Amieva and Ponga.
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The Los Beyos PGI cheese is a small artisan Asturias cheese produced in the mountains of Ponga and Amieva, made from pasteurised cow’s milk, salt and rennet.
This cheese is covered by the “Los Beyos” Protected Geographical Indication.
Cow’s milk is usually used to make it, although there are some prized pieces that are made from a blend of milk from cows and smaller livestock. The animals are milked in the morning and the cheese is made in the afternoon, adding rennet and leaving the cheese to drain. It is then pressed into moulds and placed on shelves for smoking. Finally, the cheese is transferred to a dry and ventilated place for a period that can range from 15 days to three months for maturing.
Los Beyos PGI cow’s cheese must be kept refrigerated, removing it from the refrigerator before serving until it reaches room temperature (about thirty minutes before).
Store in the refrigerator.
Los Beyos PGI cow’s milk cheese is vacuum packed in 400 g pieces.