| Nutritional values per 100 g |
|---|
| Energy value |
1694 kj/405 kcal |
|
| Fat |
32.8 g |
|
| Of which saturated |
23.8 g |
|
|
|
| Carbohydrates |
4.8 g |
|
| Of which sugars |
0 g |
|
| Proteins |
21.6 g |
|
| Salt |
0.63 g |
Ingredients
Pasteurized cow's and goat's milk, calcium chloride, rennet, salt
Pasteurized cow's and goat's milk, calcium chloride, rennet, salt
Fat: Fat content min. 45%. Dry matter min. 50%.
Dry matter min. 50%.
Fat content
Allergens
Contains: Milk
Brand
Mark
Bedon
Instructions
Store chilled between 2º and 8ºC
Store chilled between 2º and 8ºC
Product data
Name of the food business operator: Evaristo Ruenes Celorio
Name of the foodstuff: Matured cheese made from pasteurised 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
Measures
Net quantity of food: 800 g
More information:
This Cheese Blend Cheeseis a clean light yellow cut cylindrical cheese with outstanding goaty aromas, its paste is semi-hard and it is quite balanced in the mouth. The cheese has few eyes and these are small in size and are randomly distributed
The 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 smells and aromas of the nose are intensified. It is characterized by a slightly lingering aftertaste, soft, pleasant and balanced.
It is characterized by a slightly lingering aftertaste, soft, pleasant and balanced
Cylindrical cheese made in Bedon Cheese Factory in Frieras, (Posada de Llanes, Asturias) with pasteurized milk from cows and goats from own livestock.
Cylindrical cheese made in the Bedon Cheese Factory in Frieras, (Posada de Llanes, Asturias) with pasteurized milk from cows and goats from own livestock
A pasteurized milk to which animal rennet is added. Once the curd is obtained, it is cut and drained, placed on cloths in perforated moulds and after a short rest the 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 made. They are left to dry for a short time and immediately go to the ripening chamber, where the touch and the eye of the master cheesemaker gives them the appropriate point.
The conclusion is that the cheese is a very delicate cheese
The conclusion is that we find some cheeses from Asturias, very well made, respecting the tradition and forms of cream cheeses typical 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 handmade cheese from pasteurized milk from their own animals, in addition to this cow cheese makes the Bedón de Cabra and Bedón de Mezla (Goat and Cow), as well as Requesón and Queso Fresco.
The Bedón Cheese Factory produces three different types of cheese from the pasteurized milk of their own animals, in addition to this cow cheese makes the Bedón de Cabra and the Bedón de Mezla (Goat and Cow), as well as Requesón and Queso Fresco
An artisan process is respected in all the steps of production, from the rearing of the livestock to the production of the cheeses. They have their own livestock, good pastures, experience in the production and good ways of working.
The Farming of cheese is a very important part of the production process
The Quesería Bedón has won several awards for the quality of their handmade products. In 2006 and 2007, their cheeses were distinguished among the best in Spain in a tasting competition held at the XX and XXI International Salon del Club del Gourmet. In 2005, in Oviedo, he won a prize at the Ascension Fair. And also the tasting association El Pláganu, in Avilés, awarded him the prize for the best cheese of Asturias in 2008
