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Javier Campo makes cheese in Tresviso, a tiny Cantabrian
village perched 900 metres above sea level in the Picos
de Europa. The road is steep, the weather sets its own
rules, and blue cheese is not a trend here – it is part
of the village’s identity.

Milk from the family’s own herd travels only a short
distance from farm to dairy. When the cows graze on the
high mountain pastures, their milk becomes the starting
point for limited seasonal cheeses that capture a
different side of the landscape.

The undisputed star is Picón Bejes-Tresviso D.O.P. Like
its famous neighbours Cabrales and Valdeón, it belongs
to northern Spain’s formidable family of blue mountain
cheeses. Yet Picón follows its own path: creamy and
mineral, richly veined and distinctly spicy, with the
depth and wild edge that develop during maturation in
natural caves.

Javier Campo does not make polite, anonymous cheese.
His cheeses carry the cool humidity of the caves, the
strength of the mountains and the personality of a
producer who remains closely involved from herd to
finished wheel.

For anyone who thinks they already know Spanish blue
cheese, Javier Campo offers a delicious reason to think
again. Tresviso may be small, but its cheese refuses to
be overshadowed.

Picón Bejes-Tresviso D.O.P. – blue cheese from northern Spain

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