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Quesuco de Liébana

Milk of Cow
Taste: Light
Texture: medium
Pasta: Semi-hard
0,45 Kg
Ribera del Duero

This Cantabrian cheese is semi-sweet and quite pleasant tasting. The interior is white or light yellow, depending on the curing process and the mixture of milks used to produce it. It is made from cow’s, goat’s or sheep’s milk, or a mixture of any of them. This small, cylindrical cheese weighs less than one kilogram (2.2 pounds) and has a diameter ranging from 8 to 12 centimeters (3.1 to 4.7 inches). The rough and irregular rind is ivory white or grayish, though when smoked it is brownish.


This cheese can be made either smoked or not so.


Cantabria has always been a livestock breeding region. The abundance of rich pastures in the province is taken full advantage of. The area of Liébana is found in the region of the Deva and Bullón rivers, right in the middle of the Picos de Europa mountain range. This hard to reach area was used for grazing by shepherds who produced small cheeses, or “quesucos”, from their livestock’s milk. These cheeses were an important part of their daily diet. They are cheeses meant for domestic consumption generally or to be sold in local markets.


The main characteristic of this cheese is that the milk used for its production can be from either cows (Brown Alpine, Tudanca or Friesian), sheep (Lacha or Pyrenean), Pico de Europa goats or a mixture of two or three of these milks. The milk is curdled with animal rennet, at temperatures ranging from 28º to 32ºC (82.4º to 89.6ºF) during approximately 40-45 minutes. Once the curd is cut into pea-size pieces, the molds are filled and the paste is left for the whey to be removed. The following day, they are salted with rock salt, one day one side, the next day the other. The pieces are cured in cellars or caves at a constant temperature for one or two months. There is a specific variety of “quesucos” which is smoked. This process is typical in the area of the Puerto de Áliva, Brez, Tanarrio and the Camaleño valley.

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Denominación de Origen I
Spain I (Light)
Quesuco de Liébana
Ahumado de Áliva
When fresh, this cheese has the same culinary applications as other fresh cheeses. That is, in baking, pastries or fillings, for roasting and in salads. It melts easily. If it is cured, we recommend grating it or using it in au gratin dishes. To have with wine, we recommend elegant and fine reds, slightly fruity and with bouquet (Valdepeñas, Rioja, El Bierzo , Ribera del Duero).