"Beyo" inside and out
Cheese made from pasteurized cow's milk, without mixing; of lactic coagulation, matured for a minimum period of 20 days. The defined geographical area, for the production and maturation of the cheeses covered by the PGI «Los Beyos Cheese», is made up of the municipalities of Oseja de Sajambre -in Castilla y León-, Amieva and Ponga in Asturias. Our cheese is from Amieva.
11,90€
Weight: pieces of 350 gr. about.
Ingredients: pasteurized cow's milk, rennet, lactic ferments and salt.
Features: its bark is thin, rough, of a color that varies between creamy yellow or pale yellow and light brown. The pasta is semi-hard to hard, closed, without fermentation eyes and little presence of openings of mechanical origin, brittle or crumbly when cut, white in goat's milk and ivory or pale yellow in those made with cow's milk. The texture is firm. It has a mild smell and aroma, and a mild, slightly salty and slightly acidic, pleasant and balanced flavor. Without colorants or preservatives.
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Conservation: keep refrigerated between 6º and 8º.
allergens: contains lactose.
Handcrafted elaboration.
Description
Picu'l Sella artisan cheese factory
Located in the municipality of Amieva.
AWARDS
· 1st prize 2016 in the Picos de Europa cheese contest which takes place every year in Cangas de Onís.
Nutritional information/Average values per 100 gr of drained product:
Energetic value 1814 Kj/438 Kcal
Fats 38g. Of which saturated 25,86 g
Carbohydrates 0,9 g Of which sugars <0,5 g
23,1 g proteins
Salt 1,7 g
Additional Information
| Weight : | 0,45 kg |
|---|---|
| Brand | Picu'l Sella artisan cheese factory |
| Actual weight | 350 |
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2 valuations Los Beyos PGI Cheese