Picón Bejes-Tresviso

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 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 . 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. Maturation in this cool, high-humidity environment develops the particular taste and brevibacterium-infested crust typical of many blue cheeses. ==Characteristics==

The finished cylindrical cheese may be between high and have a diameter of , weighing anything between and . 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. ==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. ==See also==