Queso Casín DOP from Quesería Ca Llechi is a traditional Asturian cheese distinguished by its unique processing method and strong character. It is made from full-fat raw cow’s milk sourced from local herds within the protected area of eastern Asturias.

A defining stage in its production is the repeated manual kneading of the curd, known as „rabilado“, which directly shapes both texture and flavour intensity. Through this process, the paste becomes dense and homogeneous, without eyes, sometimes showing slight fissures caused by handling.

The texture is firm and slightly crumbly when cut, but softens in the mouth, becoming creamy and buttery. The flavour is strong, full and persistent, with pronounced piquancy and a slight bitterness in the finish, the intensity of which depends on the extent of kneading.

The aroma is robust, with notes of mature milk and fermented butter typical of this cheese style. Each piece is marked with a characteristic embossed stamp on the surface, identifying the producer and forming part of the cheese’s identity.

The ageing period lasts at least two months under controlled conditions, with regular turning to ensure consistency. Due to its intensity, it is often consumed on its own or paired with quince paste or local cider.

As produced by Quesería Ca Llechi, this cheese reflects a combination of traditional technique, local raw materials and a contemporary artisan approach.