🧀 Quesucos de Liébana
Also known as: Quesuco de Liébana, Quesucos
Quesucos de Liébana is a small Spanish PDO cheese from the Liébana district of Cantabria, made from cow's, sheep's or goat's milk or a mixture, sometimes smoked.
Quesucos de Liébana is a small Spanish cheese with a Protected Designation of Origin (PDO), made in the Liébana district of Cantabria from the milk of cows, sheep and goats, alone or mixed. It has been registered in the EU since 21 June 1996.
Milk. According to the specification, the milk is whole and comes from named breeds: Tudanca, Pardo-Alpina and Frisona cows, Lacha sheep, and Pirenaica and Picos de Europa goats. Mixtures of two or three kinds of milk are used. The herds must be registered and located inside the production zone.
Making. The milk is coagulated with animal rennet at 28–32 °C for at least 45 minutes. The curd is cut to pea-sized grains, moulded in self-draining moulds and dry-salted at 2–3% of the cheese weight. Ripening takes place at 85–95% relative humidity and below 15 °C, with turning and cleaning. If ripening is shorter than 60 days, the milk must be pasteurised.
Ripening and smoking. Ripening time varies; the specification calls about two months the most advisable. Smoking is characteristic of the Aliva, Brez and Lomeña areas: it is done before sale in special chambers, traditionally with juniper wood for one to one and a half days. A smoked cheese has the typical smoky smell, colour and taste.
Appearance. A small cylinder or disc, 8–12 cm across and 3–10 cm high; the weight varies. The paste is firm and compact, slightly yellowish, with some irregularly spread holes. Fat is at least 45% of dry matter and moisture at least 30%.
Area. The municipalities of the Liébana district (Potes, Pesagüero, Cabezón de Liébana, Camaleño, Castro Cillorigo, Tresviso and Vega de Liébana) and the municipality of Peñarrubia.
Labelling. Labels must carry the words Denominación de Origen "Quesucos de Liébana" and a numbered back label issued by the Consejo Regulador.
Facts
| Raw material | Whole cow's, sheep's or goat's milk, alone or mixed 2 |
|---|---|
| Country | Spain |
| Region | Liébana (Cantabria): Potes, Camaleño, Vega de Liébana and others 2 |
| Duration | Variable, about 2 months advisable; pasteurised milk if under 60 days 2 |
| Legal basis | EU PDO, PDO-ES-0090; Reg. (EC) 1107/96 3 |
How it connects to Cheese
🧀 Quesucos de Liébana → kind of → 🧀 Semi-hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Cow's milk, 🥛 Sheep's milk, 🥛 Goat's milk
- Part of
- 🧀 Semi-hard cheeses, 🏷️ Protected cheese names, 🇪🇸 Spanish cheeses
Frequently asked questions
What milk is used for Quesucos de Liébana?
Whole cow's, sheep's or goat's milk from the breeds named in the specification, alone or as a mixture of two or three kinds.
Are all Quesucos de Liébana smoked?
No. Smoking is characteristic of the Aliva, Brez and Lomeña areas, but the specification describes it as an extra step for some cheeses.
When must the milk be pasteurised?
If the cheese ripens for less than 60 days, the specification requires pasteurised milk.
What to read next
- 🥛 Cow's milk — The most widespread milk in the world: versatile, inexpensive and the basis of almost all dairy products.
- 🥛 Sheep's milk — The richest in protein and calcium of the common milks; almost all of it goes into cheese.
- 🥛 Goat's milk — Close to cow's milk in its main values; smaller fat globules and a characteristic “goaty” taste.
Similar
🧀 Queso Los Beyos · 🧀 Queso de Flor de Guía · 🧀 Mahón-Menorca · 🧀 Queso Ibores · 🧀 Queso de l'Alt Urgell y la Cerdanya · 🧀 Queso de Acehúche
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- eAmbrosia — Quesucos de Liébana (PDO-ES-0090)
- Pliego de condiciones DOP Quesucos de Liébana (expediente de registro, 1996) — MAPA
- Commission Regulation (EC) No 1107/96 — registration of geographical indications and designations of origin