Ángel Díaz Herrero is a small artisan cheesemaker from Tielve, in the municipality of Cabrales in Asturias, specializing in Cabrales cheese with Protected Designation of Origin status. Its work is closely connected to the mountain landscape of the Picos de Europa, where raw milk and natural cave ageing are essential to the identity of this cheese.

The dairy produces Cabrales DOP „Ángel Díaz Herrero“ and Cabrales DOP „Los Mazos“, with the first described as more balanced and moderately spicy, while „Los Mazos“ is stronger, denser and aged for a longer period. Cabrales „Ángel Díaz Herrero“ is made from raw cow’s milk or a blend of cow’s and goat’s milk, and is aged for at least 100 days in the natural cave of La Concha Parda, at around 730 metres above sea level. „Los Mazos“ is their more prestigious high-mountain cheese, aged for more than 220 days in the Los Mazos cave, at around 1.430 metres above sea level.

This ageing process gives the cheese a moist rind, a creamy yet firm paste, pronounced blue veining and a long, powerful finish. Production is based on local raw milk and a process shaped by the natural conditions of the area, rather than by full standardisation.

For this reason, each wheel reflects the season, the milk and the cave in which it matures. The cheesemaker is especially known for awards and record-breaking auctions, and its cheeses have attracted repeated attention at competitions dedicated to Cabrales.

One of their cheeses achieved an exceptionally high price at the 53rd Cabrales competition auction, further strengthening the dairy’s reputation among the most recognizable Cabrales producers.