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Cheese from Spain, Asturias and Castile-León border
A small cheese of cow, sheep or goat milk, never mixed, set mainly by lactic acid with a little rennet over 12–24 hours at 23–26 °C. The uncut or lightly cut curd drains and presses itself in small moulds while it is dry-salted on both faces. It ripens at least 15 days, or 60 days when made from raw milk.
| Cow, sheep or goat milk, one species only, raw or pasteurised | [beyos-pliego][beyos-sd] |
| Lactic ferments (not needed with raw milk) | [beyos-pliego] |
| Rennet, a small amount | [beyos-pliego] |
| Calcium chloride (optional) | [beyos-pliego] |
| Refined salt, sprinkled on both faces | [beyos-pliego] |
| Starter | lactic ferments (omitted with raw milk), a little rennet, optional calcium chloride |
Total time across the recorded steps: 17 days – 20 days
What changes: Milk of one species waits in a cold tank
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A small cheese of cow, sheep or goat milk, never mixed, set mainly by lactic acid with a little rennet over 12–24 hours at 23–26 °C. The uncut or lightly cut curd drains and presses itself in small moulds while it is dry-salted on both faces. It ripens at least 15 days, or 60 days when made from raw milk. Made in 6 steps over 17 days – 20 days. The longest step, ripen, takes at least 11 days (Ministerio de Agricultura 2020) and runs at 8–12 °C (Ministerio de Agricultura 2020). Lactic ferments added to the milk with a little rennet (not needed with raw milk); the specification names no species does most of the fermenting.
| Main step | at least 11 daysSet[beyos-pliego] | Ripen |
|---|---|---|
| Temperature | 8–12 °CSet[beyos-pliego] | Ripen |
A lactic-curd mountain cheese, set slowly over 12–24 hours and drained by its own weight in small moulds; milk of the three species is never mixed and the label must name it.
The specification asks for milk from healthy animals, hygienically milked, meeting the microbiological criteria, and stored at 6 °C or below for at most 48 hours. It salts during moulding to steer bacterial growth for ripening, and cheese made from unpasteurised milk must ripen at least 60 days, not 15. The original 2010 text allowed at most 24 hours of milk storage at 6 °C or below and required at least 20 days of ripening, or 60 days with unpasteurised milk. For raw-milk cheese, ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid it unless it is a pressed cooked cheese such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The 2010 Spanish decision to register the name was made on an application by the Asociación Promotores de Queso Los Beyos; the original specification asked for at least 20 days of ripening, while version 6 (2020) asks for 15. The cheese is named after the Los Beyos gorge cut by the river Sella. It is mentioned in Miñano's Diccionario (1827) and earlier in the Catastro de Ensenada (1752); Ponga has held a Los Beyos cheese contest since 1984.
