Weight whole cheese: 12 oz (3/4...
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Weight whole cheese: 12 oz (3/4 lb)
Pasteurized cow's milk cheese of lactic coagulation, matured for a minimum period of 20 days.
The defined geographical area for the production and maturation of cheeses covered by the PGI "Queso Beyos" consists of the municipalities of Oseja de Sajambre (Leon) and Amieva and Ponga (Asturias).
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Its rind is thin, rough, color ranging from creamy yellow or pale yellow and light brown. The paste is semi-hard to hard, closed without eyes .It is yellow-ivory when cut with the characteristic flakiness typical of these cheeses, smooth and fine to the touch. Fine texture, without elasticity. Primary aromas, with milky nuances. It melts in the mouth, is friable and slightly pasty with an overall compact impression. Aftertaste with a certain persistency, harmonious and delicate.