"Beyo" inside and out
Cheese made with pasteurized, unmixed cow's milk; lactic coagulated, and matured for a minimum of 20 days. The geographically defined area for the production and maturation of cheeses protected by the PGI "Queso Los Beyos" comprises the municipalities of Oseja de Sajambre (in Castile and León), Amieva, and Ponga (in Asturias). Our cheese is from Amieva.
11,90€ VAT included
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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