Spain · Fermentation craft; Dairy craft; Cantabrian heritage
Quesucos de Liébana
The making of Quesucos de Liébana — small pressed cheeses (quesucos — literally 'little cheeses') from the Liébana valley in the Picos de Europa mountains of Cantabria, made from a blend of cow; goat; and sheep milk. DOP Quesucos de Liébana encompasses both a fresh-smoked version and an unsmoked version, both characterized by their small format (300–800g wheels) and their specific slightly elastic texture produced by the unique triple-milk blend and the valley's microclimate. The quesero reads the correct pressing endpoint by the whey color draining from the press.
Risk level: Stable · Not listed; DOP Quesucos de Liébana 1994
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