Queso Cabrales DOP Los Mazos is the high-mountain Cabrales cheese made by Quesería Ángel Díaz Herrero in Tielve, Asturias. It is positioned as the dairy’s most distinctive and prestigious cheese, shaped by prolonged ageing and the specific conditions of the Los Mazos cave.

Unlike their more balanced Cabrales Ángel Díaz Herrero, „Los Mazos“ matures for more than 220 days in the natural Los Mazos cave, located at about 1.430 metres above sea level in Peña Maín. This long maturation at high altitude gives the cheese a denser structure, deeper concentration and a more persistent flavour.

When cut, the paste is compact and slightly resistant, with the blue veining typical of Cabrales developing naturally during cave ageing. On the palate, it is intense and decisive, with a flavour that unfolds slowly rather than disappearing quickly.

The finish is long, warm and powerful, making it a Cabrales for those who appreciate strong blue cheeses with a clear mountain character. Its identity comes not only from the milk and traditional Cabrales method, but also from the cave itself, where humidity, temperature and native moulds influence the final result.

The cheese reflects the rugged terroir of the Picos de Europa and the artisanal work of a small family producer.