Top 21 Asturian Cheeses

Quesería Temia is an artisan cheesemaker located in the small village of Temia, in the municipality of Grado in central Asturias, best known for producing Afuega'l Pitu cheese with Protected Designation of Origin status. Its origins date back to 1978, when Oliva Fernández Tamargo and Francisco Sánchez began making cheese using milk from their own cows, following traditional local methods. The dairy later became one of the first registered producers of Afuega'l Pitu in the area, contributing to the preservation and wider recognition of this historic Asturian cheese. Today, Quesería Temia continues as a family-run operation, combining manual production with locally sourced raw materials and knowledge passed down through generations. Its range focuses on different styles of Afuega'l Pitu, including variations in texture and format, as well as versions with added paprika. The cheese is made from cow’s milk and is known for its compact structure, which can be slightly dry, with flavours that range from mild and milky to more intense and piquant depending on maturation. Quesería Temia has played a role in bringing greater visibility to this cheese through presence in specialty markets, gastronomy and international distribution. Its products are regularly found in gourmet shops and at food events, where they represent an authentic expression of Asturian cheesemaking. Despite this broader reach, the dairy remains focused on small-scale production and a close connection to its rural environment. Quesería Temia can therefore be seen as a producer that preserves the identity of one of Asturias’ oldest cheeses through a balance of tradition, family work and regional character.Expand

Quesería Demués is a contemporary artisan cheesemaker located in the village of Demués, in the municipality of Onís in eastern Asturias, specializing in the production of Gamonéu cheese with Protected Designation of Origin status. It was established in 2019 with the aim of supporting the local economy and promoting traditional products from this mountain region. The dairy works with milk from cows, sheep and goats, sourced from its own livestock raised in a natural high-value environment under semi-free grazing conditions. This approach allows close control over raw material quality and a direct link to the terroir of the Picos de Europa. The cheesemaker focuses exclusively on Gamonéu, a traditional Asturian cheese made from raw milk and defined by a combination of smoking and cave ageing. The cheeses are lightly smoked using oak and chestnut wood, then matured in natural caves where native moulds contribute to the development of the rind and flavour complexity. The minimum ageing period is around two months, although attention is given to each stage of the process to achieve a balanced and distinctive result. Quesería Demués is considered one of the newer but notable producers within the Gamonéu DOP, with a focus on quality and positioning in the premium segment. In addition to production, the dairy offers guided visits that include the farm, cheesemaking process and tastings, strengthening the connection between the product and its origin. Quesería Demués can be seen as a modern producer that combines traditional techniques with a contemporary approach to sustainability and rural development.Expand

Quesería El Teyedu is a small artisan cheesemaker based in Tielve, in the municipality of Cabrales in Asturias, dedicated to producing Cabrales cheese with Protected Designation of Origin status. It was established as a family project with a clear focus on preserving traditional cheesemaking in the mountain environment of the Picos de Europa. The dairy uses raw milk, most commonly cow’s milk or a blend with goat’s and sheep’s milk, in line with Cabrales DOP regulations. After production, the cheeses are transferred to natural caves where they mature under high humidity and stable temperatures, allowing the characteristic blue moulds to develop. El Teyedu is particularly associated with the cave of the same name, where the microclimate directly shapes the texture and flavour of the cheese. Its Cabrales typically has a compact yet creamy paste, pronounced blue veining and an intense aromatic profile. On the palate, it is strong, piquant and long-lasting, with noticeable mineral and mountain notes. Production is carried out in small batches, meaning each cheese can vary slightly depending on the milk and ageing conditions. The cheesemaker relies on local resources and manual work, without industrial standardisation. Over time, El Teyedu has built a reputation among Cabrales producers who emphasize authenticity and terroir. Its cheeses regularly appear in local competitions and specialty markets, where they are valued for their expressive character. Quesería El Teyedu can be seen as a contemporary yet tradition-rooted producer within the Cabrales category.Expand

Vega de Tordín is a family-run cheesemaker based in Arenas de Cabrales, in the Asturias region of northern Spain, at the foothills of the Picos de Europa mountains. The producer is fully dedicated to the production of Cabrales DOP, one of Spain’s most iconic blue cheeses with protected designation of origin. Cheesemaking knowledge has been passed down through several generations, with a strong commitment to preserving traditional methods while maintaining strict quality control. Milk is sourced from the family’s own livestock and approved local farms, in line with the official Cabrales specifications. A defining element of Vega de Tordín’s identity is the maturation of its cheeses in natural mountain caves, where stable humidity and temperature allow native Penicillium molds to develop naturally. During aging, the cheeses are carefully monitored and turned by hand to ensure proper structure and balanced intensity. The resulting profile is powerful yet controlled, reflecting both the raw material and the unique cave environment. Vega de Tordín produces several Cabrales expressions, including longer-aged selections with greater depth and complexity. In addition to production, the dairy welcomes visitors for guided tours and tastings, actively contributing to the preservation and promotion of Asturian cheesemaking heritage.Expand

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.Expand

El Cabriteru is a small artisanal dairy located near Arenas de Cabrales in Asturias, within the mountainous Picos de Europa region. Its production is closely linked to its own herds of goats and sheep, with cheeses made exclusively from raw milk sourced on the farm, allowing full control over raw material quality. The dairy specializes in blue cheeses with a distinctive character, including varieties made from pure goat’s milk, sheep’s milk, or blends of both. Production follows traditional methods of the region, with maturation under natural conditions that encourage the development of characteristic molds and a well-defined aromatic profile. The cheeses are known for their expressive yet balanced flavors, combining lactic richness with pronounced spiciness and subtle earthy notes typical of mountain terroir. Output remains limited and firmly within an artisanal framework, without industrial standardization, which results in variation between batches. In addition to production, the dairy offers farm visits and tastings, reinforcing its connection to rural life and transparency of process. El Cabriteru represents a farm-based approach to cheesemaking, where livestock, environment, and technique are closely integrated to define the identity of the final product.Expand

Quesos Rey Silo is an artisanal dairy based in Pravia, Asturias, known for its contemporary approach to traditional cheesemaking, combining scientific knowledge with regional heritage. The work is led by cheesemaker Ernesto Madera, whose philosophy integrates biochemistry, local agriculture, and sustainable practices, and the brand is associated with the Slow Food movement. Production relies on high-quality cow’s milk sourced from nearby pastures, which contributes to the clarity and expression of flavor. Quesos Rey Silo has gained recognition in both gastronomy and international competitions, including awards at the World Cheese Awards, and its cheeses are used in high-level culinary contexts. The brand is often seen as part of a modern wave in Spanish cheesemaking, where traditional methods are refined through precise process control and a clear product vision. It represents a combination of terroir-driven identity, technical expertise, and a contemporary interpretation of regional cheese styles.Expand

Quesería Toriello is a small family-run dairy located in the village of Igena, in Cangas de Onís, Asturias, positioned between the Picos de Europa mountains and the Cantabrian coast. Established in 1995, the dairy focuses on producing Gamonéu del Valle cheese, which holds Protected Designation of Origin (PDO) status. Their production relies on a blend of raw cow’s milk sourced from local farms and goat’s milk from their own herd, contributing to a layered and distinctive flavor profile. The cheesemaking process is artisanal and includes manual handling, light smoking, and maturation in natural mountain caves, where humidity and temperature conditions shape the final characteristics. The resulting cheese is known for its subtle smoky notes, firm exterior, and complex interior with natural mold development that adds depth and intensity. On the palate, it combines milky, nutty, and slightly spicy tones with a long, persistent finish. Production remains limited and closely tied to traditional methods, with each batch reflecting seasonal and environmental variations. Quesería Toriello is considered a representative producer of this cheese style in eastern Asturias, and its quality has been recognized in international competitions, including awards at the World Cheese Awards. The dairy maintains a strong connection to local terroir, where landscape, raw materials, and technique collectively define the identity of the cheese.Expand

Quesos La Peral is a family-run dairy located in the village of La Peral in Illas, Asturias, with a history dating back to 1923 when Antonio León Álvarez began producing the original cheese. The business remains family-operated, maintaining a strong focus on artisanal methods and continuity of traditional techniques. The dairy specializes in blue cheeses, with its flagship product, La Peral, considered one of the distinctive examples of this style in northern Spain. Production is based primarily on pasteurized cow’s milk, sometimes enriched with sheep’s cream, and involves the use of Penicillium cultures to develop the characteristic blue veining. The cheese is aged for a minimum of two months in controlled cellars, allowing it to develop both texture and flavor gradually. In terms of profile, La Peral offers a softer and more accessible expression of blue cheese, combining creamy and buttery textures with mild sweetness and gentle spiciness. The flavor is balanced rather than aggressive, making it approachable while still retaining the complexity associated with blue-veined cheeses. Its interior is smooth with evenly distributed veins, and the overall consistency tends toward soft and spreadable as it matures. Quesos La Peral has built a reputation as a reference producer of blue cheeses in Asturias, supported by recognition at international competitions such as the World Cheese Awards. The dairy continues to emphasize quality of raw materials and controlled maturation, resulting in a product that reflects both local tradition and a consistent, well-defined style.Expand

Maestro Quesero is a cheese brand from Asturias owned by Corporación Alimentaria Peñasanta (CAPSA), one of the leading dairy producers in northern Spain. The brand brings together a range of traditional Asturian cheeses, many of which carry Protected Designation of Origin (PDO) status, combining regional raw materials with controlled production processes. Its approach focuses on preserving the defining characteristics of local cheese styles while ensuring consistency and wider market availability. The portfolio includes cheeses such as Cabrales PDO and Vidiago, representing different expressions of Asturian cheesemaking, from intense blue-veined varieties to milder, creamier types. The Cabrales within this range follows PDO specifications, developing strong blue veining and a pronounced, complex flavor, while cheeses like Vidiago offer a softer texture and a more subtle aromatic profile. Production integrates industrial precision with elements of traditional techniques, particularly in maturation and flavor development, allowing for a balance between authenticity and reliability. This method ensures that each batch maintains a stable quality while still reflecting regional identity. Some of their products have gained recognition in international competitions, including awards at events such as the World Cheese Awards. Overall, Maestro Quesero represents a contemporary interpretation of Asturian cheesemaking, adapting traditional styles to a broader market without fully departing from their original character.Expand

Cabrales is a blue cheese made from raw, unpasteurized cow's, goat's, and sheep's milk. The cheese is aged for 3 to 4 months in limestone caves in the region of Asturias in Spain. This artisan cheese is not injected with bacteria, but instead it matures from the outside inward. Cabrales has a strong, sharp aroma and a slightly acidic taste. Since it must contain at least 45% fat, it has a creamy and firm texture. The cheese is produced in limited amounts because it's manufactured on small, family-run farms using only traditional methods. This cheese is best paired with red wine, figs, and cured meat products. Expand

Gamoneu is a full-fat, ripened cheese made from raw cow's, goat's or sheep's milk in the area of the municipalities of Cangas de Onís and Onís in the Autonomous Community of Asturias. This cheese is lightly smoked and has streaks of green mold on the edges. Gamoneu is a semi-hard cheese, white to light yellow-colored and mild in flavor. It has a slightly smoky taste with clean and sharp notes and buttery and nutty aromas. After shaping, Gamoneu must be smoked between ten and twenty days, and matured for at least 60 days.Expand

Ahumado de Pría is a Spanish cheese hailing from Asturias. The cheese is made from a mixture of cow's milk and sheep's milk cream. It's usually left to age from 2 to 6 months, and after 2 months it's smoked over beech and oak. Originally, the cheese was produced in shepherd's huts. Underneath its natural rind, the texture is dense, smooth, elastic, and creamy. The flavors and aromas are milky and smoky. It's recommended to dip Ahumado de Pría in cinnamon, cumin, and breadcrumbs, then fry it. Pair the cheese with a glass of fruity white wine from Galicia.Expand

Originating from the Cantabrian Mountains and traditionally produced within the Redes Natural Park in the Province of Asturias, Casín is a semi-hard to hard cheese made with raw, whole milk from the Asturiana de la Montaña, Asturiana de los Valles, and Frisona cow breeds. It exudes a strong, persistent aroma of lush pastures, and has a well-rounded flavor: buttery to slightly bitter and spicy. The versatile Casín can be enjoyed on its own but it is also often used for preparing a number of delicious croquettes, fritters, Asturian cachopos, stuffed baked apples or even cheese ice cream!Expand

Afuega'l Pitu is one of the most famous and oldest Spanish cheeses. It is a full-fat cheese, made from pasteurized whole cows’ milk, that has a very sharp and piquant flavor and is sometimes seasoned with a mixture of paprika and chili powder. It is slightly salty and acidic, creamy and soft in texture and has a mild aroma. The majority of this cheese is made during the winter and spring in the municipality of Grado. Afuega'l Pitu is cone shaped, usually weighs between 200 and 600 grams, and is white to orange in color. In Asturian dialect, the name means choking cheese, referring to its texture, which makes the cheese stick to the palate when consumed.Expand

La Peral is a Spanish blue cheese produced in a remote area of Asturias by Esther Alvarez and her husband Jose Luis Lopez. The cheese is named after a local village and it's made from a blend of pasteurized cow's milk and sheep's cream. It ages from 2 to 5 months. When young, the texture of La Peral is firm, yet moist, while the blue veins hide a somewhat granular texture. The flavor is smooth, sweet, caramel-like, buttery, mushroomy, and tangy. When aged, the texture becomes more pliant and soft, while the flavors become more intense and piquant. It's recommended to pair the cheese with a glass of Sherry.Expand

Peñamellera is a Spanish cheese hailing from the region of Asturias. It's made from cow's milk, but goat's or sheep's milk is added only during spring and summer for extra flavor. Underneath its natural rind, the texture of the body is dense, creamy, and supple, with small irregular eyes. The aroma is strong and the flavor is acidic and herbaceous with bitter overtones. The cheese ages for a minimum of 15 days before consumption. It's recommended to pair it with white wines and local cider.Expand