Top 7 Asturian Natural Rind Cheeses

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