Alejandro Casielles 1913
Queso Cabra Añejo 1913 Edición Limita
Cheeses
Queso Cabra Añejo 1913 Edición Limitada by Alejandro Casielles 1913 is an artisanal cheese made from 100% goat’s milk, developed as a limited-production product with a focus on extended aging and a more pronounced character. It is produced using pasteurized milk with the addition of rennet and selected cultures, followed by a maturation period of around nine months under controlled conditions.
During this time, the cheese develops a firm and compact texture with a natural rind ranging from pale to golden tones, while the interior becomes dense and slightly crumbly. On the palate, it is intense and concentrated, with clear notes of matured milk, a mild spiciness, and a long, persistent finish that may reveal nutty and lightly caramelized nuances. The extended aging contributes to a deeper and more structured aromatic profile.
As a limited edition, it reflects a more individualized approach to cheesemaking, with possible variations between batches. The cheese has also received international recognition, including a gold medal at the World Cheese Awards.
It is typically enjoyed on its own as part of a tasting selection, but it can also be used in dishes where a strong and mature flavor is required.
Producer
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.