The Principality of Asturias, located in northern Spain, covers more than 6500 square miles area. Due to the influence of the Atlantic Ocean, the climate of Asturias is humid and temperate, which makes the temperatures milder in summer and moderates the harsh winter. The nature of Asturias has been an inseparable part of its history. Its green landscape, the steep mountains, and the turbulent sea have left this ancient Kingdom unaltered in its customs, culture, and legends. No doubt, it is a natural paradise.
In Asturias, nature is found to be the best ally the cheese industry has. From caves provide constant humidity and temperature, to livestock farming, centered on cows, goats and sheep fed by the Asturian farms and mountains, has made it possible to obtain a great variety of cheeses using a single type of milk or mixtures of the different types.
This cheese-producing tradition has been kept and, nowadays, technology makes it possible for the necessary and required quality and health levels to be complied with while following the “instructions” for a handcrafted preparation process, in order for consumers to simply taste and enjoy Asturian cheese with total peace of mind.
Many of our cheeses have been recognized by means of diverse stamps of quality. Thus, Asturias has several Denominations of Origin and Protected Geographical Indications for: cheeses, ciders, sausages, vegetables, foods of ecological production, etc. These protection systems take charge of looking after the execution of some strict requirements that allow to assure the great quality of these products, and that they suppose a competitive advantage at the time of their commercialization.
Lazana Afinado Cheese
It is a refined handcrafted soft cheese made from pasteurized cow’s milk. Its washed rind has an orange or light brown color, with some white penicillium mold, which is the result of the surface flora action. Medium intense smell, which increases with the ripening. Because of the surface flora, the rind has a fresh smell, typical from mushroom and mixed with subtle notes that remind of fermented vegetables. The interior is softer with lactic shades of cream and butter, vegetables (hay) and moist soil. It has a lactic flavour of soft yoghurt and slightly sweet (cereal) together with vegetal (herbal) and fruit (hazelnut) notes with a very pleasant aftertaste of butter. Tasting with rind it gives a high persistence in the mouth and a stronger taste. During chewing you can note certain elasticity, accompanied by a medium- high rate of adhesiveness and high solubility (melts on the palate). A very pleasant and fine granularity is appreciated. Format Product format characteristics: Place of Origin: Las Regueras Milk: Pasteurized cow Shape: Cylindrical Flavour: Medium Weight: 300 grams Fat (min): 50...
read moreGeo de Lazana Cheese
This is a handcrafted pressed cheese made from raw cow’s milk and matured for 60 days. Its washed rind shows an orange or light brown colour, with some white Penicillium mold, which is the result of the surface flora action. When cut it shows a uniform colour from ivory to beige as ripening progresses. There may be small eyes spread unevenly. An intense and persistent flavour. At first you will note a very elegant acidity and some sweet notes of cream and exquisite raw butter. Predominately herbal and dairy flavours (hay, straw) very well combined with subtle animal and fermentation aromas. The aftertaste is very pleasant with hints of dry hazelnuts together with persistent notes of butter. Format Product format characteristics: Place of Origin: Las Regueras Milk: Raw cow Shape: Cylindrical Flavour: Intense Weight: 900 grams Fat (min): 50...
read moreDon Gonzalo Cheese
It is a semi-soft cheese, handcrafted from pasteurized cow’s milk, lactic ferments, spices, animal rennet and salt, which is molded in roller shape and is covered with fine herbs and spices. The interior cut is clean, compact, without eyes and very creamy. It looses when it’s taken out of the vacuum. Fine texture of fresh cheese and soft pasta. Very strong smell of lactic aromas and spiced green herbs, thyme, with hints of wild flowers. Lactic acid flavours conjugated with the taste of herbs, the palate is melting and greasy, with mild paste that reminds of Afuega’l Pitu cheese. Aftertaste marked by the combination of acidity and herbs. Format Product format characteristics: Place of Origin: Temia Milk: Pasteurized cow Shape: Cylindrical Flavour: Soft Weight: 350 grams Fat (min): 45...
read moreMonje Picón Cheese
It is a blue cheese from raw cow’s milk made for decades by the Monje family. Its ripening period is between 3 and 4 months. The interior is creamy, a paste lightly compact to compact depending on the ripening, with typical blue areas of this cheese and the rind is semi-hard, typical for the cheeses similar to the Cabrales blue cheese. When cut, the appearance is based on the degree of ripening. Usually there are many blue streaks. The flavour is mild, slightly salty and buttery. Format Product format characteristics: Place of Origin: Panes Milk: Raw cow Shape: Cylindrical Flavour: Blue Weight: 700 grams – 1 Kg – 2,6 Kg Fat (min): 50...
read moreTierra de Tineo Blue Cheese
Blue cheese made from pasteurized cow and goat milk, lactic ferment, calcium chloride, rennet and salt. The minimum maturity is 60 days. As a blue cheese, it is an irregular rind moldy cheese with a fairly uniform cut, with blue pigmentation spread evenly. It is characterized by an intense aroma and a lasting and very nice flavour, with goat milk and clean dairy taste, butter, fungi and mushroom type. In month it is creamy, intense, tasty, a little salty and with nice touch of acidity; spicy with sensation that reminds of goat milk. Format Product format characteristics: Place of Origin: Tineo Milk: Raw cow’s and goat’s Shape: Cylindrical Flavour: Blue Weight: 500 grams Fat (min): 45...
read moreBlue Cheese Bar iOlé
Blue cheese in attractive cubic format, made with 25% of pasteurized goat milk and 75% of pasteurized cow’s milk. It is an irregular moldy rind cheese and its cut is fairly uniform, with little bluish pigmentations. The aroma is intense, with goat milk notes that overlap the other flavours, which are also slight greenery (herbs and grasses), clean milk (cream and butter) and marked moisture. The taste is highly intense, very creamy in mouth, the goat milk turns to prevail, good touch of salt and excellent acidity. The goat milk provides strength and a slight spiciness. Format Product format characteristics: Place of Origin: Tineo Milk: Pasteurized cow Shape: Bar Flavour: Blue Weight: 500 grams Fat (min): 45...
read moreCylinder with Natural Blueberry
“Tierra de Tineo” Cylinder Cheese 3 milk with blueberry is a semi-fresh cheese made from pasteurized milk from cow, goat and sheep, whose main feature is the fact of containing blueberries inside. Fresh flavour, with notes of goat milk, and a particular sweet aftertaste contributed by red berries. Ideal for breakfast and snacks. Format Product format characteristics: Place of Origin: Tineo Milk: Pasteurized cow’s, goat’s and sheep’s Shape: Cylindrical Flavour: Soft Weight: 500 grams Fat (min): 45...
read moreGamoneu Cheese
It’s a handcrafted cheese made in the valleys of the region of Onis, in the west of Asturias. During its preparation we use the raw milk of cow, goat and sheep from the livestock producer, which allows us to control the raw material from which the cheese is made. The colour is white, with tendency to be slightly yellowish and it has blue-green blooms of Penicillium around the edges. The process of production begins with the mixing of the three types of milk in a curdling barrel. There it starts to get heated and moved slowly until obtaining the adequate temperature and acidity, and then the rennet is added. The process of curdling takes about 2 hours, and then it is cut manually and the whey is separated from the curd, where the molds are introduced. After salting the exterior part, the cheese is passed to the smoke room where it will rest for at least 3 weeks for smoking. Finally the cheese is taken to a cave for at least 8 weeks of maturation. The rind has a brown sienna colour with reddish, greenish and bluish tones due to the term in the caves and cellars. The texture is hard or semi-hard, firm and crumbly, becoming buttery in the mouth. It has a soft touch of smoke, clean and penetrating aroma and a slightly spicy taste. Format Product format characteristics: Place of Origin: Cangas de Onís y Onís Milk: Raw cow’s, goat’s & sheep’s Shape: Cylindrical Flavour: Blue Weight: 2 Kg / 500 grams Fat (min): 50...
read moreLa Peral Cheese
La Peral is a cheese prepared from pasteurized cow’s milk that is straw-coloured white, with selected diary ferments and noble molds that give it the characteristic bluish stains. When it’s young, it’s a semi-blue cheese with delicate flavour and a great bouquet. With the passage of time, it completes the transformation into a blue cheese, and that’s when it acquires the whole personality, slightly spicy, but without losing any of its smoothness and bouquet. The aging time can reach 4 months, which gives it an intense aroma combined with mold. Melting in the mouth with intense and relatively complex flavours, giving an overall pasty impression. It has a certain aftertaste with an attenuating tendency. Format Product format characteristics: Place of Origin: Illas Milk: Pasteusized Cow Shape: Cylindrical Flavour: Blue Weight: 800 grams Fat (min): 55...
read morePeralzola Cheese
It’s a handcrafted cheese made by the unique cheese factory in the world that in recent years it has received several international awards. Dark greyish colour with hollows, and with thin and hard rind. Whitish colour when cut and showing greenish blue veins and vertical pricking marks. Smooth texture with rupture elements. It melts easily and it is very soluble in the mouth, not at all adherent. Intense and complex maturing aroma, with a touch of mold. It confirms the aforementioned in the mouth, together with slightly ticklish sensations perfectly integrated as a whole. Good, smooth, balanced aftertaste with an average to long duration and slightly hot nuances. Awards 2010: Silver Medal in the World Cheese Awards held in UK. 2011: Gold Medal in the World Cheese Awards held in UK. Best Blue Cheese of Spain. Diploma for «Peralzola» Cheese with the distinction of Silver Cincho in Blue Cheese category of Cincho Awards 2010 2012: Best Cheese of 2012 of the association «Pláganu». Format Product format characteristics: Place of Origin: Illas Milk: Pasteusized Sheep Shape: Cylindrical Flavour: Intense Weight: 800 grams Fat (min): 55...
read moreCabrales Cheese
Cabrales is one of the most important blue cheeses in the world. Its name comes from the Asturias village where it has been made since time immemorial. It is made with raw cow, sheep and goat milk, curds and salt and Penicillium Rocheforti fungi. All the milk used on its production come exclusively from herds raised on this zone of production, in the Picos de Europa Mountains. The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called “arnios”, salted and left to cure and harden. After two weeks, the Cabrales is aged a further two to five months in natural caves, in the mountains of the area. The cheeses are placed on wooden shelves where they are periodically turned and cleaned. His court is white with blue-green pigmentation, produced by Penicillium. It has intense aromas of maturation, with touches of volatiles. In the mouth it is flux, paste, with balanced complex flavors, slight spicy. It has a lingering aftertaste while maintaining balance and pleasant...
read moreAfuega L’ Pitu Cheese (Raw – White)
Fat cheese made with raw cow milk from native breeds of Frisona and Asturiana de los Valles. White colour verging on yellowish, depending on its ripening degree. Its taste is slightly acid, little salty or not salty at all, creamy and quite dry. For red cheese this flavour deepens and becomes strong and spicy. It is doughy and astringent when swallowed. Its aroma is mild, characteristic, and increases with the ripening. Awards 2008: Gold Cincho Award: The Cincho Awards is the most important national awards and in this year it became an international award with the participation of 644 varieties of cheese. 2009: Silver Medal at The World Cheese Awards 2009, World Championship of Cheese held in the Alfredo Kraus Auditorium in Las Palmas De Gran Canaria where the participation reached 2400 types of cheese. Format Product format characteristics: Place of Origin: Pravia Milk: Raw Cow Shape: Conical Trunk Flavour: Medium Weight: 280 grams Fat (min): 45...
read moreAfuega L’ Pitu Cheese (Raw – Spicy)
Fat cheese made with raw milk from native cows of Frisona and Asturiana de los Valles. Orange colour due to the paprika added during its manufacturing process. Its taste is slightly acid, little salty or not salty at all, creamy and quite dry. For red cheese this flavour deepens and becomes strong and spicy. It is doughy and astringent when swallowed. Its aroma is mild, characteristic, and increases with the ripening. Awards 2008: Gold Cincho Award: The Cincho Awards is the most important national awards and in this year it became an international award with the participation of 644 varieties of cheese. 2009: Silver Medal at The World Cheese Awards 2009, World Championship of Cheese held in the Alfredo Kraus Auditorium in Las Palmas De Gran Canaria where the participation reached 2400 types of cheese. Format Product format characteristics: Place of Origin: Pravia Milk: Raw Cow Shape: Conical Trunk Flavour: Medium Weight: 280 grams Fat (min): 45...
read moreAfuega L’ Pitu Cheese (Pasteurized – White)
Fat cheese made with pasteurized milk from native cows of Frisona and Asturiana de los Valles. White colour verging on yellowish, depending on its ripening degree. Its taste is slightly acid, little salty or not salty at all, creamy and quite dry. For red cheese this flavour deepens and becomes strong and spicy. It is doughy and astringent when swallowed. Its aroma is mild, characteristic, and increases with the ripening. Awards 2008: Gold Cincho Award: The Cincho Awards is the most important national awards and in this year it became an international award with the participation of 644 varieties of cheese. 2009: Silver Medal at The World Cheese Awards 2009, World Championship of Cheese held in the Alfredo Kraus Auditorium in Las Palmas De Gran Canaria where the participation reached 2400 types of cheese. Format Product format characteristics: Place of Origin: Pravia Milk: Pasteusized Cow Shape: Conical Trunk Flavour: Medium Weight: 300 – 350 grams Fat (min): 45...
read moreAfuega L’ Pitu Cheese (Pasteurized – Spicy)
Fat cheese made with pasteurized milk from native cows of Frisona and Asturiana de los Valles. Orange colour due to the paprika added during its manufacturing process. Its taste is slightly acid, little salty or not salty at all, creamy and quite dry. For red cheese this flavour deepens and becomes strong and spicy. It is doughy and astringent when swallowed. Its aroma is mild, characteristic, and increases with the ripening. Awards 2008: Gold Cincho Award: The Cincho Awards is the most important national awards and in this year it became an international award with the participation of 644 varieties of cheese. 2009: Silver Medal at The World Cheese Awards 2009, World Championship of Cheese held in the Alfredo Kraus Auditorium in Las Palmas De Gran Canaria where the participation reached 2400 types of cheese. Format Product format characteristics: Place of Origin: Pravia Milk: Pasteusized Cow Shape: Conical Trunk Flavour: Medium Weight: 300 – 350 grams Fat (min): 45...
read moreBedón Cow Cheese
Bedón Cow Cheese has a uniform yellow brown colour when cut. Clean, fine and semi-hard, with a slightly sandy feel. When cut it is uniform yellow, with slightly darker edges, depending on maturity, with few, small and medium sized eyes distributed randomly. It has clean dairy aroma and smell presenting certain development and harmonious mixture with maturing aromas. The smell and aroma in the nose become more intense in the mouth. It leaves a slightly persistent, smooth, pleasant and balanced aftertaste. Format Product format characteristics: Place of Origin: Llanes Milk: Pasteusized Cow Shape: Cylindrical Flavour: Medium Weight: 500 grams Fat (min): 45...
read moreOvín Ecological Cow Cheese “El Astur”
Handcrafted cheese made from pasteurized milk of cows bred and fed in an ecological environment in the town of Nava. It is a semicured, fatty, with refined rind, very pleasant aroma and noticeable buttery flavours. Straw yellow when cut, fine or slightly sandy texture, not very flexible. Rich aroma ruled by its ripening. Friable in the mouth and slightly soluble, with an overall closed impression. In the mouth it presents a slight bitterness that disappears in passing, leaving a persistent, smooth and pleasant aftertaste. Format Product format characteristics: Place of Origin: Nava Milk: Pasteusized Cow Shape: Cylindrical Flavour: Soft Weight: 330 grams Fat (min): 50...
read moreBedón Goat Cheese
Bedón Goat Cheese has clean, uniform ivory crust, very fine and hard but with a smooth feel. The cut presents a uniform ivory white colour, with small, scarce and randomly distributed eyes. Fine surface and faintly moist feel. It turns out to be characteristic the dairy aroma and smell with diacetylic tinges in perfect harmony, of mild intensity, pleasantly increasing as it matures. Great harmony between the diary and ripening aromas in the mouth, with slightly spicy sensation, well integrated. Medium duration, smooth and balanced aftertaste that maintains the nuance of spicy sensation. Format Product format characteristics: Place of Origin: Llanes Milk: Pasteusized Goat Shape: Cylindrical Flavour: Strong Weight: 500 grams Fat (min): 45...
read moreOvín Sheep Cheese
Handcrafted cheese made from pasteurized milk of sheep bred and fed in an ecological environment in the town of Nava. Uniform white cut, with small and few eyes. Fine, elastic, scarcely adherent texture and good solubility. Medium intensity primary smell and aroma with butter nuances. Brief, smooth and balanced aftertaste. Format Product format characteristics: Place of Origin: Nava Milk: Pasteusized Sheep Shape: Cylindrical Flavour: Intense Weight: 500 grams Fat (min): 50...
read moreCider Fusion Cheese
Cider Fusion Cheese is a product that goes into Asturians’ roots in depth, combining for the first time the two most representative products from our region: the milk of the cows that graze in the Asturian mountains; and the natural cider, fermented apple juice. These are two nutritious and complementary products. Cider Fusion Cheese is produced by an innovative process developed by the unique cheese factory, the secret is the blend of the milk and cider before the curd is made. The result is a cheese that offers an elegant combination in our mouth, combining a subtle apple flavour accompanied with a lactic and greasy taste of the cow milk. The texture is smooth and tender, with a fruity and floral bouquet, as a result of the harmonization and integration of the cider and the milk. Format Product format characteristics: Place of Origin: Pravia Milk: Pasteusized Cow Shape: Cylindrical Flavour: Medium Weight: 500 grams Fat (min): 50...
read moreCasín cheese
The cheese protected by the P.D.O. “Casín Cheese”, is a fatty, matured cheese, semicured or cured; made from raw cow´s milk, of enzymatic clotting and of kneaded pasta, semi-hard or hard. It presents a cylindrical-discoidal irregular shape, with a face stamped with the anagram of each producer, which consists in floral, geometric patterns, and different symbols or the name of the manufacturer. It is believed to be one of the oldest cheeses in Spain and of the world, not only for the documentary references that place it in the XIV century, but for the unusual and laborious technique of the kneading used in the elaboration process, that make it into a unique variety. It has no rind, and the interior part is even, uniform, ivory white, and slightly yellowish. The first aromatic tang is strong, of cow butter smell and in the end shell nuts smell. Buttery taste when enter the mouth, with strong flavour. It ends up with a strong sharp taste. Strong, spicy, pleasant but dense, slightly salty flavour. Format Product format characteristics: Place of Origin: Campo de Caso Milk: Raw Cow Shape: Cylindrical Flavour: Intense Weight: 280 grams Fat (min): 55...
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