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Creamy, mineral and boldly spicy – Tresviso blue refuses to live in anyone’s shadow.
Picón Bejes-Tresviso D.O.P. comes down from the Picos de Europa with no intention of behaving like an ordinary blue cheese. Raw milk from the family’s mountain herd brings creamy depth, toasted notes and flashes of fruit, while its blue veins release a clean, persistent spiciness. Wild enough to spark curiosity and balanced enough to keep customers coming back.
Tresviso sits 900 metres above sea level in the Picos de Europa, where blue cheese is more than a tradition – it is part of the village’s identity.
Javier Campo makes Picón Bejes-Tresviso D.O.P. with raw milk from the family’s own cows. Creamy and richly veined, it combines toasted and fruity notes with mineral energy and a clean spiciness that builds without overpowering its finer flavours.
Cabrales and Valdeón may be better known, but this mountain blue has no intention of waiting politely behind them. Serve it with pear, fig, dark honey or roasted walnuts, or let it shake up sauces, filled pasta and grilled beef.
Raw cow’s MILK, salt, animal rennet, lactic cultures and Penicillium roqueforti.