This Goat Cheese is a clean ivory-white 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.
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 scents of the nose are intensified. It is characterized by an accentuated aftertaste that is slightly persistent, smooth, pleasant and balanced
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 Quesería de Bedón 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 cheese from pasteurized milk from its own animals, in addition to this cow's cheese, it produces Bedón de Cabra and Bedón de Mezla (Goat and Cow), as well as Requesón and Queso Fresco
An artisanal 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 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
