View source for IGP Los Beyos

[[File:IGP Los Beyos.png|right|frameless]]
IGP<ref>IGP stands for ''Indicación Geográfica Protegida'' and in English is '''Protected Geographical Indication (PGI).''' See [[Asturian Quality Marks]] for a more complete discussion.</ref> Los Beyos is the regulatory body for the Los Beyos cheese. The official name of the group is '''Asociación de Promotores de queso IGP "Queso Los Beyos".''' 

Inaugurated on November 8, 2011 by recognition of the EU, it began certifying cheese makers in 2013.

Since its geographical area covers territories of more than one Autonomous Community, the [https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/dop-igp/queso_lacteo/QUESO-LOS-BEYOS.aspx Ministry of Agriculture, Food and Environment] is responsible for its management and control. 

Reputation is the main element justifying the link between the geographical area and the product. Numerous evidences make this clear. Explicitly, in Miñano's Dictionary (1827), reference is made to the good quality of this cheese, although even before this date, bibliographical references appear in the "Cadastre of the Marquis of La Ensenada" (1752) and in the municipal ordinances of the different municipalities of the area, the first from the year 1779. Subsequently, there are numerous books and writings that dedicate space to it or make it the protagonist to the point of referring to it as "the jewel of the east" or "son of the gorges", as Juan Gabriel Pallarés calls it in his "Guía de productos de la tierra" (1998). 

The prestige of this cheese is also evident in the numerous gastronomy books that dedicate space to it in their pages: "Guía del buen comer español" (1929); which points out as an outstanding characteristic "the good flavor of the cheese"; "Lecciones de cocina regional" (1962), where this cheese is mentioned, quoting "very good flavor"; "Comer en [[Asturias]]" (1980); which mentions it among the most relevant Asturian cheeses; it is also considered in "Cocina práctica de los quesos de España" (1983). It is also contemplated in "El Gran libro de la cocina asturiana" (1986), which identifies it as "characteristic of the Desfiladero de Los Beyos". 

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[[Category:Los Beyos Cheese Makers]]