Description
The Quesucos de Liébana PDO is a cheese produced with whole cow's milk from Tudanca, Pardo-Alpina and Frisona breeds, sheep's milk from Lacha and Pirenaica breeds and goat's milk from Capra de los Picos de Europa breed.
Production Area
Quesucos de Liébana PDO is produced in the area of Liébana, in the Autonomous Community of Cantabria.
Production Method
Milk coagulation is achieved with the addition of animal rennet at a temperature of 28 to 32°C for a period of at least 45 minutes. Once the curd is obtained, moulding takes place putting them into containers which help remove excessive whey. Salting is carried out with dry salt with a percentage of 2-3% of the cheese weight. Seasoning takes place in an environment with humidity of 85 to 95% at a temperature of 15°C. If the maturation time is less than 60 days, the milk must be previously pasteurised. During the maturation period, the cheeses must be turned and cleaned. In some areas, it is common practice to smoke the cheese to improve conservation.
Appearance and Flavour
Quesucos de Liébana PDO has a cylindrical or disk shape, a diameter between 8 and 12 cm with the rind being 3 cm. The paste is compact; it is an off-yellow colour with irregular holes. The aroma and taste are very particular. When it is smoked, it has colour, taste and aroma typical of the smoking.
History
There are numerous references of Quesucos de Liébana PDO being sent to the New World. Chronicles referring to the market prices of the cheese date back to 1442. As for the smoking, this came from the necessity to keep flies away from the cave entrances where the seasoning took place.
Gastronomy
The best way to keep Quesucos de Liébana PDO is to wrap it in tin foil at a temperature lower than 14°C or in the refrigerator in the least cold compartment. It is advisable to leave it at room temperature for at least an hour before eating it, and to cut off only the desired quantity. The cheese cannot be frozen. Quesucos de Liébana PDO can be eaten fresh with honey. If seasoned it can be enjoyed as an appetiser or used in the preparation of many varied dishes including sweets. It goes perfectly with a good dry white wine or with new red wines.
Marketing
The product is sold as Quesucos de Liébana PDO, either seasoned or not seasoned. It is sold whole, sliced, pre-wrapped in containers or vacuumsealed.
Distinctive Features
The area of Liébana is characterised by particular climatic conditions, which alternate between a real Mediterranean microclimate and temperatures more typical of alpine areas. This combination gives Quesucos de Liébana PDO its particular taste and flavour.
