Queso de Cabra Bedón
In Posada de Llanes, a father and son team make cheeses from start to finish under the name Quesería Bedón. Juan Antonio Ruenes and Tito Ruenes Celorio not only make the cheeses, but tend the herds of sheep and cows whose milk becomes their cheeses. This cheese, Bedón de Cabra, is also joined by a cow’s milk variety, and a mixed milk variety as well.
This artisanal approach to cheese making fortunately remains common in Asturias. That also goes for the inter-generational aspect of their enterprise. Far from being an unusual arrangement, this sort of end to end family business is thankfully very common here.
Where Is It From?
Bedón de Cabra comes from the conceyu of Llanes. Located on the coast, it is an area of gently rolling hills. This makes it prime cattle raising land. Many of the most important cheese makers in Asturias are located in Llanes.
How Queso de Cabra Bedón Is Made
Beginning with 200 head of Friesian cattle and 300 goats, the entire process is under the control of the family. Voluntary compliance with animal welfare standards and inspections ensures careful nutrition and consistent health standards for their animals.
Once milked, yet more inspections are undertaken. This time through the auspices of the Laboratorio Interprofesional lácteo de Asturias. This professional body ensures there is no guess work when it comes to the quality of their raw materials.
The family makes their cheese using animal rennet, lactic ferments, calcium chloride, and salt. The paste is a pressed process, as is common in the area. Aging is extensive, and subject only to the standard they have set for themselves.
History
Ie understand that this cheese harkens back to the now disappeared queso de Los Carriles. Also called Injestu, this is a cheese that was once the most popular in the region. Sadly it is now almost completely forgotten. It however lives on in the processes popular with local cheese makers. The multiple pressings during the forming process are one of the echoes of this cheese.
Uses For Queso de Cabra Bedón
Common Uses: Bedón de Cabra is something of a rarity on cheese boards in Asturias. When it does appear, it is usually without accompaniments, and served as one would any other aged goat cheese in Spain.
How I Use It: I honestly eat this as simply and plainly as I can. It is a stellar cheese to eat alone, or wit ha few toasted nuts. It is also excellent crumbled into salads.
Where To Find Queso de Cabra Bedón
It is not hard to find this excellent cheese throughout Asturias. Most grocery stores of any size will have it. Almost every cheese shop has it or can order it. Most mail order houses specializing in Asturian cheese carry it.
Unfortunately, I am unaware of an American importer for this cheese.
