Büsción
Büsción is a fresh cheese made from goat’s milk, cow’s milk, or a mix of both. It has a soft, creamy, and slightly sticky texture with an acidic, mildly salty flavor. The cheese is cylindrical (6-10 cm high, 4-5 cm in diameter) and weighs 60-100g (2-3.5 oz).
Its color ranges from white to yellowish, depending on the milk used. Prepared through acid coagulation, büsción is made by fermenting raw or thermized milk with lactic cultures until the casein precipitates. After resting at a mild temperature, rennet is optionally added to speed up coagulation.
The curd forms over 12-24 hours before being drained in a cloth bag, allowing whey to drip out. Once firm, the cheese is salted, kneaded, and shaped into small cylinders. Read more
It is best consumed fresh within 10-15 days but can also be preserved in oil with herbs and spices. Historically, büsción originated in the Muggio Valley and was once stored in terracotta amphorae for weeks or months. Initially made from goat’s milk, production expanded in the 20th century with improved infrastructure and refrigeration, leading to year-round availability.
Today, it remains a key product for local cheese producers, sought after by both locals and tourists. It is commonly eaten with bread, salads, or local cured meats and can be seasoned with oil, vinegar, salt, or pepper. Traditionally enjoyed fresh, it has recently regained popularity as a pairing with honey.
