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.
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.
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
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.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Queso de Los Beyos cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Queso de Los Beyos cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Calories per 100g
|Queso blanco cheese
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