The Cheese and Cider Trail

In an entertaining and imaginative way, the Niembro brothers, inspired by the life and example of their grandmother Guillermina, immerse you in the culture of this part of Asturias, characterised by pastoral life and the production of the famous Cabrales cheese.

First, to whet your appetite and for a couple of hours, you’ll take part in an interesting ethnographic tour of the village of Asiegu, where you’ll visit a cheese dairy to see the Cabrales cheese-making process first-hand.

The whole rural world will be within your family’s reach: the ‘quintana’, the ‘ería’ (a place where farmland was managed collectively), the communal pastureland (where livestock grazed in the mountain passes of the Cuera and the Picos de Europa), and, of course, a cave where Cabrales cheese is matured.

What’s more, this eventful walk is rounded off with a visit to a ‘pumarada’ (an apple orchard) and a ‘llagar’ (cider press), to learn about the cider-making process. And, as one would expect, the day culminates in an ‘espicha’ (a traditional Asturian food festival), where there is no shortage of cheese, honey, maize tortos, lettuce salad, hard-boiled eggs, picadillo, fabes con bacalao (chickpeas with cod), lacón guisado a la sidra (pork shoulder stewed in cider), boronu (a sausage similar to black pudding, made with maize flour and typical of eastern Asturias) and homemade desserts – all washed down with Pamirandi cider, handcrafted on the premises.

To guarantee a place, you must book by calling 985 845 001. Those who do not book may still visit provided there is an open group and places are available.