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Gamonéu del Valle PDO cheese

Updated on 10 May 2022

Gamonéu del Valle PDO cheese

The food of the sheepfolds

The gastronomic cradle of Gamonéu is located in the heart of the Picos de Europa National Park. The cheese matures in natural caves and preserves the aroma of the previous pastoral, transhumant culture, which in spring and summer seeks the high mountain pastures for its native cows, casinas and carreñas, as well as sheep and goats.

(4 customer ratings)

17,00 VAT included

972 in stock

Gamonéu cheese it is made in an artisanal wayFrom the two existing versions, here we offer you cheeses made in the valleys cheese factories.


Weight: pieces of 700 gr. approx.
raw cow, goat and sheep milk, rennet, dairy ferments and salt.
Features: fatty, smoked and cured blended cheese. It is a matured cheese, with a natural rind with slight penicilliun fl owers on the edges. Its interior is white or yellowish-white, with slight blue-green blooms at the edges. Flavor: mild predominance of smoke and a slightly spicy touch. In the mouth it evolves buttery, with a lingering hazelnut aftertaste. Aroma with soft touches of clean and penetrating smoke, increases with maturation.


Conservation: keep refrigerated between 4º and 10º.
allergens: contains lactose.

Handcrafted elaboration.

Quality certificate


L`Arbeyal Cheese Factory
Certified producer of Gamonéu del Valle cheese.
It's a little Artisan cheese factory located in Peruyes, council of Cangas de Onís, with privileged views of the sea and the Picos de Europa at the same time. They make their cheeses with a mixture of raw cow, goat and sheep milk from their own livestock.

All their cheeses mature in a cave in the Lakes of Covadonga, in the sheepfold of Teón, which gives the cheese bluish, reddish and greenish tones.

1st prize Onís Cheese Contest 2008, 2009, 2012 and 2015.
1st prize Cangas de Onís Cheese Contest 2014.

Other Information

Weight 0.80 kg

4 valuations Gamonéu del Valle PDO cheese

  1. Paula Silva -

    I saw the other day on social networks that this is the cheese they cook with at El Molín de Mingo, it has to be delicious. They make it nearby, in Peruyes. They also talked about vegetables from Ribadesella. Proximity raw materials! a 10.

  2. Andres Torres -

    One of the best I have ever tasted, very tasty and with the right point of maturation. I recommend it!!

  3. Robert Diaz -

    Of the best I've ever had. Very tasty. With a good, unbeatable village bread !!

  4. Lucía Martínez -

    Buttery and full of flavor. It combines very well with apple fudge, even to make cream and taking it as an aperitif is an excellent option. What a discovery!

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