Picon de Tresviso cheese

Allergens
Milk
Milk

It is shaped like a cylinder, with a bulky rind and a weight from 2 to 8 pounds (1.5-4 kg). It is a cheese made only by artisans with a very limited production. It is aged in natural caves in the Picos de Europa mountains where the cheese naturally acquires its Penicillum roqueforti mold, as the bacteria is suspended in the air of the caves.

Picos de Europa cheese is usually made with cow milk, but artisanal cheese makers add a bit of goat or sheep milk whenever possible. It has greenish blue lines, a strong smell, a nice salty taste and a defined and spicy aftertaste. When wrapped in banana leaves, they decorate cheese trays with a rustic yet elegant look. If the rind darkens and gets sticky, it must be dried and left in a dry place for some hours so that it can breathe.

This cheese has the European “Denominación de Origen” quality seal.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 17.6 g
Monounsaturated fatty acids 8.2 g
Polyunsaturated fatty acids 0.77 g
Cholesterol 88.0 mg
Calcium 526.0 mg
Iron 0.2 mg
Zinc 4.1 mg
Vitamin A 290.0 ug
Vitamin C 0.0 g
Folic acid 40.0 ug
Salt (Sodium) 787.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.