Quesería La Borbolla is a family-run dairy located in Grado, Asturias, with origins dating back to the late 1970s as an extension of a small-scale milk-producing farm. The dairy specializes almost exclusively in Afuega’l Pitu cheese, a traditional Asturian variety with Protected Designation of Origin status and one of the region’s oldest cheese styles.

Production is based on lactic coagulation, resulting in a dense, pasty texture, often without pressing, and allowing for variations in shape and composition. La Borbolla produces all four traditional formats of this cheese – Atroncau Blancu, Atroncau Roxu, Trapu Blancu, and Trapu Roxu – which differ in form, texture, and the addition of paprika in the red versions. Flavor profiles range from mild and milky in the white varieties to more pronounced, slightly spicy, and aromatic in the paprika-based styles.

The production remains artisanal, with a strong focus on raw material quality and the preservation of traditional methods. The dairy has gained recognition both locally and internationally, with some of its cheeses receiving awards at competitions such as the World Cheese Awards.

By focusing on a single cheese category and exploring its variations, Quesería La Borbolla maintains a clear identity rooted in Asturian terroir and cheesemaking tradition.