Queso Cabrales DOP from Quesería El Teyedu is an artisan blue cheese from Asturias made from raw milk, most commonly cow’s milk, produced in the mountain area of the Picos de Europa. Its production follows the traditional methods defined by the Cabrales designation, including manual handling and natural cave ageing.
After shaping, the cheese is transferred to high-altitude caves where it matures for several months under conditions of high humidity and low temperatures, allowing the characteristic blue moulds to develop throughout the paste. During this process, the texture becomes notably creamy, while irregular blue veins form and define both structure and aroma.
El Teyedu’s Cabrales is often described as particularly creamy compared to more typical examples of the category, with a balanced profile between piquancy and richness. The aroma is intense and layered, with notes of mushrooms, damp earth and subtle nutty tones, followed by a long and warm finish.
Unlike more aggressive blue cheeses, this Cabrales tends to show a more refined and accessible character. The microclimate of the El Teyedu cave, with stable temperature and high humidity, plays a key role in shaping its texture and complexity.
Production is limited and focused on selecting the best cheeses from each batch, reinforcing its artisan identity. The cheese is also present in higher-end gastronomy, where it is valued for its balance and expression.
Queso Cabrales DOP El Teyedu can be described as a creamy, intense and well-defined example of the Cabrales category, with a clear influence of mountain terroir and traditional cave ageing. The cheese has won Mejor queso Cabrales awards over multiple years, confirming its consistent recognition at the most important Cabrales competition.
Producer
Quesería El Teyedu is a small artisan cheesemaker based in Tielve, in the municipality of Cabrales in Asturias, dedicated to producing Cabrales cheese with Protected Designation of Origin status. It was established as a family project with a clear focus on preserving traditional cheesemaking in the mountain environment of the Picos de Europa.
The dairy uses raw milk, most commonly cow’s milk or a blend with goat’s and sheep’s milk, in line with Cabrales DOP regulations. After production, the cheeses are transferred to natural caves where they mature under high humidity and stable temperatures, allowing the characteristic blue moulds to develop.
El Teyedu is particularly associated with the cave of the same name, where the microclimate directly shapes the texture and flavour of the cheese. Its Cabrales typically has a compact yet creamy paste, pronounced blue veining and an intense aromatic profile.
On the palate, it is strong, piquant and long-lasting, with noticeable mineral and mountain notes. Production is carried out in small batches, meaning each cheese can vary slightly depending on the milk and ageing conditions.
The cheesemaker relies on local resources and manual work, without industrial standardisation. Over time, El Teyedu has built a reputation among Cabrales producers who emphasize authenticity and terroir.
Its cheeses regularly appear in local competitions and specialty markets, where they are valued for their expressive character. Quesería El Teyedu can be seen as a contemporary yet tradition-rooted producer within the Cabrales category.
Best Quesería El Teyedu products
Visit, taste & buy locations
Recommendations
Best Cheeses
- Best in Spain
- Best in the World