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Best Asturian Mixed Milk Cheese Types
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.
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.
Pair with
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.
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.
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