Los Beyos PGI spanish goat’s milk cheese is made from pasteurised goat’s milk in the councils of Ponga and Amieva in the eastern part of Asturias.
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For making the Los Beyos PGI goat’s milk cheese, the milk used is milked from the goats in the morning and made into cheese in the afternoon. Rennet is added to the milk blend and it is left to drain naturally. The paste is then pressed into moulds and placed on shelves where it is smoked. Finally, the cheese is placed in a dry and ventilated location where it matures for between 15 days and three months.
Los Beyos PGI goat’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 goat’s milk cheese comes in 400 g vacuum-packed pieces.