Quesería Alejandro Casielles 1913 is a small artisanal dairy located in Vega de Poja, in the municipality of Siero, Asturias, where production takes place in a rural environment closely tied to local resources. The dairy focuses on limited, handcrafted production using cow’s, goat’s, and sheep’s milk, often sourced from its own or nearby farms, allowing for careful control over raw material quality.

Its range includes different styles of cheese, from single-milk varieties to blends, with maturation periods that vary from a few months to longer aging, directly influencing texture and flavor intensity. The cheeses typically develop natural rinds and compact structures, with flavor profiles that are expressive yet balanced, evolving as they mature. Production remains firmly within an artisanal framework, without large-scale industrialization, which allows for batch variation and a stronger reflection of local terroir.

The dairy is part of regional initiatives that promote Asturian products, reinforcing its connection to the area. Its cheeses have also received recognition in international competitions such as the World Cheese Awards, confirming their quality beyond the local context.

Positioned as “author cheeses,” the brand emphasizes individual style, process control, and a distinct identity. The combination of mixed milks, traditional techniques, and small-scale production results in cheeses that reflect both the environment and the cheesemaker’s approach rather than standardized output.