Cheese and Cider Route

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 will take part in an interesting ethnographic excursion to the village of Asiegu, where you will visit a cheese factory to learn about the process of making Cabrales cheese in situ.

The whole rural world will be at your family's fingertips: the quintana, the ería (a place where farmland was managed collectively), the communal woodland (where shepherding was practised in the Cuera and Picos de Europa mountain passes), and of course a cave where Cabrales cheese is matured.

In addition, the intense walk is completed with a visit to a pumarada (where apples are grown), and to a cider press, to learn about the cider-making process. And of course, the day is rounded off with an espicha (typical Asturian gastronomic festival), where there is no shortage of cheeses, honey, corn cakes, lettuce salad, boiled eggs, picadillo, fabes con bacalao, fabes con bacalao, fabes con bacalao, fabes con bacalao, fabes con bacalao, fabes con bacalao, fabes con bacalao and fabes con bacalao, fabes con bacalao (beans with cod), lacón guisado a la sidra (stewed pork in cider), boronu (a sausage similar to black pudding made with corn flour and typical of eastern Asturias) and homemade desserts, all washed down with Pamirandi cider, handmade in the house.

To guarantee a place, you must book by calling 985 845 001. Those who do not book can also take part in the visit as long as we have an open group and places available.