Queso Picón Bejes-Tresviso

Picón Bejes-Tresviso is a full-fat blue cheese produced in the Liébana district of Cantabria, Spain, made from a blend of cow, ewe and goat milk. It is matured in natural limestone caves at altitudes between 500 and 2000 m and marketed wrapped in leaves of Acer pseudoplatanus L. Registered as a PDO on 21 June 1996 under file number PDO-ES-0084.

About this designation

Registered as a PDO on 21 June 1996 under file number PDO-ES-0084 (eAmbrosia identifier EUGI00000012960), Picón Bejes-Tresviso is produced exclusively within the municipalities of Potes, Pesaguero, Cabezón de Liébana, Camaleño, Castro Cillorigo, Tresviso, Vega de Liébana and Peñarrubia council, all within the district of Liébana, Cantabria. The specification requires a blend of milk from cows of the Tudanca, Brown Alpine and Friesian breeds, ewes of the Lacha breed, and goats of the Pyrenean and Picos de Europa breeds. Coagulation takes place at a temperature of 22–26°C for at least one hour. The curd is moulded in round moulds with particles left loose to allow eyes to form where Pénicillium can develop. The cheese is dry-salted and matured in natural limestone caves at altitudes between 500 and 2000 m, where it is placed on wooden boards, turned and moistened every two weeks; surface mould is removed to aid penetration of the Pénicillium. The finished cheese is cylindrical with flat faces, a soft thin smooth rind, and a compact paste with eyes, white with greenish-blue areas and veins, and a slightly piquant flavour. It is marketed wrapped in leaves of Acer pseudoplatanus L. The control body is the Regulating Body of the Picón-Bejes-Tresviso D.O., based in Tama, Castro Cillorigo, Cantabria. Numbered labels certifying the designation are issued by the Regulating Body, and all labels must be authorised by it.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-0084, eAmbrosia identifier EUGI00000012960.
• The specification requires milk from three species: cows (Tudanca, Brown Alpine and Friesian), ewes (Lacha) and goats (Pyrenean and Picos de Europa).
• Maturing takes place in natural limestone caves at altitudes between 500 and 2000 m within the Liébana district.
• Each cheese is marketed wrapped in leaves of Acer pseudoplatanus L. and carries a numbered label issued by the Regulating Body.

Tasting notes

Cantabrian raw cow's-or-mixed-milk blue cheese DOP, aged in caves of Liébana area (Picos de Europa from Cantabrian side). Similar profile to Cabrales — assertively pungent blue-veined, intensely flavored.

HoReCa use

Cantabrian-Picos de Europa cuisine; with Sidra and PX.

Packaging

• wheel-full-700g-1.5kg
• wedge-vacuum-200g