Gamonéu del Valle cheese

CATA's notes:Blue flavor Fatty material Min. 50% It is made by hand from cow, goat and sheep milk. Cylindrical. White with a yellowish tendency and slight green-blue outcrops of Penicillium at the edges. The smoked gives the bark a tanned sienna color, with reddish, greenish and bluish tones for its permanence in caves and cellars. The texture is hard or semi-hard, firm and friable, evolving in the mouth to buttery. Smooth touches of smoke, clean and penetrating the aroma. Flavor with a soft predominance of smoke and a slightly spicy point. The production that is produced in the cabins of the mountain ports differs from that produced in the cheese factories of the valleys, thus differentiating two varieties: Gamonéu del Puerto and Gamonéu del Valle.

Asturias has in its territory one of the largest cheese spots in Europe.In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained.

Producer:Priédamu (Susana Martinez Rodríguez) - Igena, Cangas de Onís (Asturias - Spain)

Store between 4º and 8º C