Ingredients
Pasteurized goat's milk, calcium chloride, rennet, salt.
Pasteurized goat's milk, calcium chloride, rennet, salt
Fat: Fat min. 45%. Dry min. 50%.
Dry matter min. 50%
| 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 |
Alergens
Contains: Milk
Brand name
Bedon
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
Sizes
Net quantity of the food: 700 g approx.
More information:
This Goat Cheese is a cylindrical, clean ivory-white cut 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.
Its 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 smells of the nose are intensified. It is characterized by an accentuated aftertaste slightly persistent, soft, pleasant and in balance.
Cylindrical cheese made in the Bedón Cheese Factory in Frieras, (Posada de Llanes, Asturias) with pasteurized milk from goats from their 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 we have some cheeses from Asturias, very well elaborated, 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 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
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 Quesería Bedón has won several awards for the quality of their handmade 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, 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
