SANTANDER FINE FOOD

The Picón Bejes-Tresviso Javier Campo cheese, whose recipe we inherited from our ancestors and made our town
famous, is a Spanish blue cheese that is made in the region of Liébana, in Cantabria, from raw cow's milk.
Made with raw milk from our own livestock. It has a bark where the different molds that act in the maturation of our
cheeses proliferate, highlighting white, orange and reddish colors. The pasta is plagued with veins, where the penicillium
comes out naturally and which gives the cheese a tone that changes according to the degree of maturation and the
time of year. Thus, the cheeses made during the grass season (we do not use silage) have a more yellowish paste due
to the vitamins present in the fresh grass.

The Picón de Tresviso cheese is a blue cheese made with raw milk. Its smell is strong on the bark and pleasant on the
inside. It has a characteristic flavor with a balanced spicy touch. This flavor has been described as wild, in keeping with
the mountains of the Picos de Europa National Park, where it has been made since ancient times.
It is a cheese with denomination of origin protected since 1994.