Del Picòn Bejes-Tresviso si ha testimonianza sin dal 15 maggio 962 nel Cartulario di San Toribio di Lièbana.
Full-fat cheese; cylindrical with flat faces; soft, thin, smooth rind; compact paste with eyes, smooth, white with greenish-blue areas and veins; flavour slightly piquant.
The production area for milk suitable for making Picon-Bejes-Tresviso consists of the municipalities in the district of Liebana: Potes, Pesaguero, Cabezon de Liebana, Camaleno, Castro Cillorigo, Tresviso and Vega de Liebana, and Penarrubia council.
A blend of milk from cows (Tudanca, Brown Alpine and Friesian), ewes (Lacha) and goats (Pyrenean and Picos de Europa). Coagulation takes at least one hour at a temperature of 22-26°C. Moulding is done in round moulds, leaving the particles loose to allow eyes to form where the Penicillium can grow. Dry-salting. Maturing in natural limestone caves at an altitude of 500 to 2000m.
A typical, very traditional cheese of the region, ripened in a complex way in caves, where the cheeses are placed on wooden boards, turned and moistened every two weeks; mould is removed from
the surface to aid penetration of the Penicillium, the true agent of the process, which develops thanks to the favourable humidity and altitude. The cheese is marketed wrapped in leaves of Acer