Queso los Beyos
| Queso los Beyos | |
|---|---|
| country |  Spain
|
| region | Oseja de Sajambre , Amieva and Ponga |
| Milk supplier | Cow, sheep or goat milk |
| description | |
| shape | wheel |
| Bleed | Semi-hard to hard mass, without fermentation holes and with few openings, brittle or cut-resistant. White, pale yellow, or ivory colored batter. |
| bark | Thin, rough bark, with a color between yellowish-creamy or pale yellow and light brown. |
| Ripening time | min. sixty days |
| Nutritional information | |
| Fat content | at least 45% FiTr. |
| Legal information | |
| protected term | PGI |
| Ordinance on protection | Official Journal of the European Union 2013 / C 60/06 of March 1, 2013 |
Queso de Los Beyos is a Spanish cheese from the Asturias region . It is made from sheep, goat or cow's milk, with the type of milk printed in capital letters on the label to avoid confusion.
origin
The beyos may only be made in dairies in the communities of Oseja de Sajambre in Castile , Amieva and Ponga in Asturias. All manufacturing steps take place within the region. The cheese is named after the Los Beyos gorge, in which the Sella river runs and thus delimits the region.
properties
The barrel-shaped loaves weigh 250 to 500 g and have a semi-firm to firm dough of white color (goat milk) and ivory to pale yellow color (for sheep or cow milk) and a yellowish-creamy (cow's milk), pale yellow (goat's milk) or light brown (sheep's milk) dough ) Bark. The taste and aroma are mild with cow's milk, more intense with sheep and goat's milk.
Individual evidence
- ↑ IGP Queso Los Beyos on the website of the Ministry of Agriculture, Food and Environment, accessed on October 2, 2017 (Spanish)