Ingredients
|
| Nutritional values per 100 g |
|---|
| Energy value |
1873.4 kj/447 kcal |
|
| Fat |
30.3 g |
|
| Of which saturated |
21.7 g |
|
|
|
| Carbohydrates |
4.1 g |
|
| Of which sugars |
0 g |
|
| Proteins |
23.7 g |
|
| Salt |
0.63 g |
Ingredients
Pasteurized goat's milk, calcium chloride, rennet, salt
pasteurized cow's milk, calcium chloride, rennet, salt
pasteurized goat's and cow's milk, calcium chloride, rennet, salt
Fat: Fat min. 45%. Dry matter min. 50%.
Dry matter min. 50%.
Fat content
Allergens
Contains: Milk
Brand name
Bedon
Instructions
Keep refrigerated between 2º and 8ºC
Product data
Name of the food business operator: Evaristo Ruenes Celorio
Name of the foodstuff: Matured cheese made from pasteurized milk
Address of the operator/importer: 33594, frieras, Posada de Llanes, Asturias
Name of the importer: Evaristo Ruenes Celorio
Place of origin of the foodstuff: Es: Asturias
Sizes
Net quantity of food: 700 g
More information:
Bedón cheeses have few eyes and these are small in size and are distributed randomly.
Their rind is yellow, thin and semi-hard. Its texture to the touch is smooth and its paste is of medium elasticity. It has a dairy aroma that blends in good harmony with the aromas of maturation, in the mouth the aromas and scents of the nose are intensified. It is characterized by an accentuated aftertaste that is slightly persistent, smooth, pleasant and balanced
Cylindrical cheeses made in the Bedón Cheese Factory in Frieras, (Posada de Llanes, Asturias) with pasteurized milk from goats and cows from their own herd
A pasteurized milk to which animal rennet is added. Once the curd is obtained, it is cut and drained, placed on cloths in perforated molds and after a brief rest, pressing begins. It is salted in brine, where the time should vary according to the weight of the pieces and the type of cheese being processed. They are left to dry for a short time and immediately go to the ripening chamber, where the touch and eye of the master cheesemaker gives them the appropriate point.
The conclusion is that we have some very well elaborated cheeses from Asturias, which respect the tradition and forms of the typical cream cheeses of the area
The Bedón Cheese Factory takes its name from the Bedón River, next to which the cheese factory is located. This river flows into the sea next to the beautiful and mythical Monastery of San Antolin
The Bedón Cheese Factory produces three different types of artisan cheese from pasteurized milk from their own animals, in addition to Requesón and Queso Fresco.
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An artisanal process is respected in all the steps of production, from the rearing of the cattle to the production of the cheeses. They have their own livestock, good pastures, experience in the production process and good working methods
The Quesería Bedón has won several awards for the quality of its artisan products. In 2006 and 2007, its cheeses were distinguished among the best in Spain in a tasting competition held at the XX and XXI International Salon of the Gourmet Club. In 2005, in Oviedo, it won a prize at the Ascension Fair. And also the tasting association El Pláganu, in Avilés, awarded it the prize for the best cheese in Asturias in 2008
