View source for Picón Bejes-Tresviso

{{Short description|Spanish blue cheese}}
{{Infobox Cheese
| name          = Picón Bejes-Tresviso
| image         = File:Picón Bejes-Tresviso cheese.jpg
| othernames    = 
| country       = [[Spain]]
| region        = [[Cantabria]]
| town          = 
| source        = a mixture of [[sheep]]'s, [[cow]]'s and [[goat]]'s milk
| pasteurised   = 
| texture       = Hard Semi-hard Soft
| fat           = 
| protein       = 
| dimensions    = 7-15 cm x 15-20cm
| weight        = 0.7-2.8kg 
| aging         = 
| certification = 
}}
'''Picón Bejes-Tresviso''' is a [[blue cheese]] from [[Cantabria]], in the north of [[Spain]]. It has been protected under [[Denominación de Origen]] (DO) legislation since 1994, prior to which it was traditionally known as ''Picón de Tresviso'' and ''Queso Picón de Bejes''. The designated area centers in the [[Liébana]] valley and production is restricted to the municipalities of [[Potes]], [[Pesaguero]], [[Cabezón de Liébana]], [[Camaleño]], [[Cillorigo de Liébana]], [[Peñarrubia, Cantabria|Peñarrubia]], [[Tresviso]] and [[Vega de Liébana]].

==Production==
A mixture of [[cow]]'s, [[sheep]]'s and [[goat]]'s [[milk]] is used in its production (although not necessarily from Bejes or Tresviso). The [[curd]] is created using a precise dose of [[rennet]] and cut into [[hazelnut]]-sized pieces, which are then drained and allowed to dry. The curd pieces are placed loosely in the [[Molding (process)|mould]], allowing sufficient air to circulate and initiate the growth of [[penicillium]] spores. The cheese is then salted and left for an initial drying and curing period of between 12 and 18 days, at a temperature between {{convert|15|and|18|C|F}}. 

Although much of the process thus far may take place in modern industrial units, DO regulations stipulate that final maturity be achieved by further curing in a natural limestone cave, typical of the geology of the Liébana region, for a minimum of two months.<ref name=mapa>[http://www.mapa.es/es/alimentacion/pags/Denominacion/queso_lacteo/picon_bejes_tresviso.htm Pićon-Bejes-Tresviso] {{Webarchive|url=https://web.archive.org/web/20080917015235/http://www.mapa.es/es/alimentacion/pags/Denominacion/queso_lacteo/picon_bejes_tresviso.htm |date=2008-09-17 }} {{in lang|es}} </ref> Maturation in this cool, high-humidity environment develops the particular taste and [[brevibacterium]]-infested crust typical of many [[blue cheese]]s. <!-- Since brevibacterium contributes to human [[foot odour]],<ref>[http://www.wheatoncollege.edu/Quarterly/q2003fall/bacteria.html Betsy's Bacteria] {{webarchive|url=https://web.archive.org/web/20050120091356/http://www.wheatoncollege.edu/Quarterly/q2003fall/bacteria.html |date=2005-01-20 }} ''Wheaton College Quarterly''</ref> it adds to the cheese's characteristic and complex aroma. -->

==Characteristics==
The finished [[cylinder (geometry)|cylindrical]] cheese may be between {{convert|7|and|15|cm|in|abbr=on}} high and have a diameter of {{convert|15|to|20|cm|in|abbr=on}}, weighing anything between {{convert|700|g|lbs|abbr=on}} and {{convert|2.8|kg|lbs|abbr=on}}. The rind is thin and grey to yellow-green in colour. The flesh is smooth, white, and compact, with streaks and patches of teal-coloured veins and a powerful, slightly spicy flavour.<ref name=mapa/> Acidity values in the fat content of the cheese have been shown to increase by a factor of twenty over the uncured curd.<ref>{{cite journal |last1=Prieto |first1=B. |last2=Urdiales |first2=R. |last3=Franco |first3=I. |last4=Tornadijo |first4=M.E. |last5=Fresno |first5=J.M. |last6=Carballo |first6=J. |title=Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening |journal=Food Chemistry |date=December 1999 |volume=67 |issue=4 |pages=415–421 |id={{INIST|1193380}} |doi=10.1016/S0308-8146(99)00140-5 }}</ref>

==Marketing==
Prior to DO regulation, it was often sold wrapped in Sycamore Maple (''[[Acer pseudoplatanus]]'') leaves and is still marketed this way locally, albeit without the DO certification label. It is more widely available wrapped in a gold aluminum foil that permits stamping with an authentication seal and serial number. As result, leaf-bound Picón Bejes-Tresviso cheese is rarely found outside of the Liébana region.<ref name=mapa/>

==See also==
*[[Cabrales cheese]]
*[[List of cheeses]]

==References==
{{reflist}}
{{Blue cheeses}}
{{Spanish cheeses}}

{{DEFAULTSORT:Picon Bejes-Tresviso}}
[[Category:Cheeses with designation of origin protected in the European Union]]
[[Category:Spanish cheeses]]
[[Category:Cantabrian cuisine]]
[[Category:Cow's-milk cheeses]]
[[Category:Sheep's-milk cheeses]]
[[Category:Goat's-milk cheeses]]
[[Category:Blue cheeses]]
[[Category:Spanish products with protected designation of origin]]
[[Category:Picos de Europa]]