Cheese

Asturias comprises one of Europe's major cheese-making regions. Livestock breeding and herding traditions coupled with the region's geography and weather conditions led to its inhabitants specializing in artisan cheese-making of exceptional quality.

Asturian cheese culture

There are twenty-odd officially-recognized varieties of cheese in Asturias, although the number of cheeses identified with their own distinctive name exceeds forty. All the officially recognized cheeses – Los Beyos, La Peña, Porrúa, Peñamellera, Taramundi, Buelles, Valle del Narcea, Panes, Caso, Ovín, Afuelga'l Pitu, Pria, Valdesano, Varé, Los Oscos, Vidiago, Gamonéu, Cabrales and La Peral, etc.– are of great artisanal quality and are made from cow, sheep or goat milk, alone or mixed together. The result is highly varied, from mild and creamy to strong and tangy, smoky, fresh, preserved in oil, hard, soft or veined inside… A veritable world of cheeses that includes four PDO varieties and denotes a deeply rooted cheese culinary culture, manifest in Asturian culinary habits, cheese festivals and innovation in the kitchen.

Asturian cheese, ideal for recipes and pairings
Dish with cheese

For their variety and quality, Asturian cheeses constitute one of the most widely-used products for putting together different, innovative recipes in both traditional and signature cuisine. Asturian cheeses are a delicacy to be enjoyed as a starter, dessert or side dish, or as a condiment for a main dish. Asturian menus usually include cheese platters, salads with cheese, a cheese-based dessert or cheese and fruit cheese, or a more sophisticated recipe in which cheese is made into a mousse. Even the shells of local crabs are served up filled with cheese and cider... because one of the great virtues of our cheeses is that they can be paired with virtually anything: market garden produce, meats, fish, seafood, desserts, berries and, of course, cider and wine.

Four PDO varieties of cheese
Afuega'l Pitu Cheese
Afuega'l Pitu

This cheese is made from cow's milk and comes in four traditional varieties: Atroncau Blancu, Atroncau Roxu, Trapu Blancu and Trapu Roxu. A festival dedicated to this cheese is held every year in Foz de Morcín.

Further information: www.doafuegalpitu.com

Cabrales cheese
Cabrales cheese

This is a blue cheese made from raw cow, sheep and goat's milk which is matured in natural caves. The Cabrales Cheese Festival, a listed Tourist Interest Festivity, takes place every year on the last Sunday in August.

Further information: www.quesocabrales.org


 

Casín cheese
Casín cheese

This is a dense, strongly flavoured cheese made from raw cow's milk and marked with different patterns or symbols on one of its faces. The Casín Cheese Competition, held in August in La Collada de Arnicio, is a listed Tourist Interest Festivity.

Further information: www.dopquesocasin.es

Gamonéu cheese
Gamonéu cheese

This cheese is made from cow, sheep or goat's milk and is slightly smoked with delicate veins of penicillium mould near the edges. Its annual festival is held in Benia de Onís in October.

Further information: www.quesogamonedo.com