https://www.cookipedia.co.uk/wiki/index.php?title=Queso_de_Los_Beyos_cheese&feed=atom&action=historyQueso de Los Beyos cheese - Revision history2024-03-29T11:22:21ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=Queso_de_Los_Beyos_cheese&diff=156414&oldid=prevChef at 11:38, 6 November 20122012-11-06T11:38:51Z<p></p>
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[[Image:Queso de Los Beyos cheese1.jpg|300px|thumb|right|Queso de Los Beyos cheese. Picture by courtesy of '''[http://www.icex.es The Spanish Institute for Foreign Trade (ICEX)]''']]<br />
Queso de Los Beyos is produced in the Principality of Asturias. The locations where the [[cheese]] is produced are El Arenal, San Ignacio, Bores, Canisqueso, Rubiellos and Vidosa, although it is also made in Viego and Amieva. <br />
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The [[cheese]] made in this area can be produced from the [[milk]] of [[cows]], [[goats]] or [[ewes]], but the different sources are never mixed together. Nowadays, almost all the Beyos cheeses are produced from cow’s milk.<br />
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Morning milk is mixed with evening milk. [[Rennet]] is added to help with clotting and it is left to drain naturally. Once it is ready the moulds are placed on the shelves of a [[smoking]] room. Finally, they are left in a dry, ventilated area to mature for between 15 days and 3 months<br />
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The cheese is semi-hard, weighs 500 grams, and has a dry, rough creamy, yellow rind. It has a mild aroma and a slightly acid, but soft flavour. If it has holes, it is a sign that the milk was at too high a temperature and not strained properly, causing the cheese not to hold together.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients|Beyos]]<br />
[[Category:Dairy products|Beyos]]<br />
[[Category:Cheeses|Beyos]]<br />
[[Category:Spanish cheeses|Beyos]]<br />
[[Category:Asturias cheeses|Beyos]]<br />
[[Category:Cows' milk cheeses|Beyos]]<br />
[[Category:Ewes' milk cheeses|Beyos]]<br />
[[Category:Goats' milk cheeses|Beyos]]<br />
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