A wide variety of excellent quality cheeses are made in the massif of the Picos de Europa, among them one of the best Spanish blue cheeses: Gamonedo.
This is a very large cheese with an irregular cylindrical shape, weighing over 2kg. It is made with raw full cow's, goat's and sheep's milk, mixed in a fixed proportion and with animal rennet. It is left to curdle for a day, moulded and salted. Afterwards it is lightly smoked. It is matured in natural caves for at least 3 months and it may be covered with fern leaves, as used to be done in the past. During maturing, it produces mould outside, in the shape of greyish blue moulds that slightly penetrate the cheese. Its rind is greasy, rough and leaden grey, with slight mould. Inside it is white, crumbly and with a rather lively, spicy, buttery flavour. It is usually eaten spread on bread or beaten with cider.
- Type of product: Others
- Season: It is manufactured and eaten all year round.
- Origin: The area of manufacture lies in the area of Onís and Cangas de Onés, in the northwestern part of the Picos de Europa.
- To drink with it: Gamonedo cheese, eaten with bread or beaten with cider, is excellent with Asturian cider and young white wines.
- Energy: Average
- Cholesterol: Average
- Comments: Rich in lipids, proteins and calcium.