asturias.com
The Gamoneu cheese

The Gamoneu cheese

The King of the flocks

  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese
  • The Gamoneu cheese

The King of the flocks

The Cornión, a mountainous massif of extraordinary beauty, hides the gastronomic route of Gamonéu cheese, one of the dairy enclaves of Asturias. We talk about a specialty of artisans, with tradition on all four sides, which undoubtedly clarifies its authenticity for the consumer and reinforces its legend of cheese with character that does not go around the bush and hits hard, straight to the palate.


  • video play button

Latitude: 43.3183708 Length: -5.0005817
Open location in Google Mapsgoole maps icon

It takes its name from the homonymous places, one in the council of Onís and another in that of Cangas de Onís. The first of the councils is that the one that has reached the greatest renown with villages of great tradition in these dairy operations, such as Bobias, Silviella, Avín, Talaveru, El Castru, Demués ...

Its gastronomic cradle is situated in the heart of the Picos de Europa National Park. This prestigious cheese, unique in its kind and with Protected Designation of Origin, mature in natural caves and preserves the aroma of the previous, transhumant pastoral culture, which in spring and summer seeks high mountain pastures for their native cows, caskets and carts, as well as sheep and goats. Of the three milks, in perfect harmony, and with the spirit in the background of the same caves, the high plains, and the flocks where the cattle graze, the Gamonéu, as it is popularly known, takes on body and spirit.

Gamonéu del Valle – Gamonéu del Puerto

The Gamonéu cheese, made entirely by hand, differs according to two varieties: the Gamonéu del Puerto cheese, which is made in the cabins of the mountain passes, and the Gamonéu del Valle cheese, produced in the dairies of the valleys. In both cases it results a very special cheese, a fatty cheese, matured, with a natural rind, which can be made with cow's and/or sheep's and/or goat's milk, slightly smoked. Inside it is white or yellowish-white, with slight outcroppings of penicillin, bluish-green, on the edges. The coloration of the rind is peculiar due to smoking, which gives it a toasted sienna colour. Later, during its stay in caves and when populated with fungi, it acquires reddish, greenish and bluish tones. Mild flavor of smoke that increases with maturation, and a slightly spicy point. In the mouth it evolves buttery, with Persistent hazelnut aftertaste.

Gamonéu cheese from the Valley It is one of the quintessential cheeses from Asturias. It is produced in small family cheese factories in the Picos de Europa, in villages located in the lower areas of the councils of Onís and Cangas de Onís. These farms and dairies are subject to regular inspections and controls to verify that they comply with the requirements set by the regulatory regulation of the PDO "Gamonéu".

Gamonéu cheese from the Port It is not an exaggeration to say that it is one of the best cheeses in the world and also one of the most valued. Made by hand, each Gamonéu cheese is exclusive. It is made in small dairies in the cabins of the high ports of Onís and Cangas de Onís. The elaboration of this variety is seasonal due to the weather and the difficulty of grazing during the winter season, production is limited to the spring and summer months. For this reason, the production of this variety is much more scarce compared to that of the Valley, and its price is more expensive. .

The milk of the herd from the two milkings is mixed, morning and afternoon, obtaining an acid curd the next day. that later we will try to drain as much as possible. After several days of pressing the cheese so that it loses part of its serum, the piece is sprinkled with coarse salt and placed in wooden rooms where it will remain for 10-15 days, airing and receiving the smoke generated inside the cabin. The cheese then goes on to complete its process in the natural caves of the mountains, where it will remain for two months until the slightly smoked crust with the entered is covered in the cave with an intense Musty veil of reddish, gray and greenish tones, which already opens our appetite at the first glance. The paste becomes dry and brittle, with slightly spicy flavor and developed.

Its authentic flavor, without replication in the known world, is the result of a careful tradition that has been passed from parents to children as one of the most appreciated knowledge of the family. There is no product involved in the production method strictly natural, because the "cuayu" used is also of this origin.

The Gamonéu usually tasted in tacos not too fat but elongated. Here I catch you, here I kill you: the cheese is then accompanied by a little bread. But as has become common in contemporary Asturian cuisine, its essence is sought in more and more dishes, and it is consumed in creams and sauces from different recipes and as a sprinkled condiment for salads. This versatility, typical of other dairy products in the region, makes it a faithful exponent of Asturian taste, always intense and unique.

A dairy product as exceptional as this one does not cease to surprise everyone who comes across it. That is why it is a raw material that is increasingly in demand by chefs as an haute cuisine ingredient. At home we can also make succulent dishes with this cheese as the protagonist.

Route and visits to the Gamonéu cheese factories

The best way to get to know Gamonéu first-hand is to go to the Eastern Asturias: the most important cheese area in Europe according to many experts. In this region, moreover, work has been done for some time on an in situ dissemination of the product itself, you can take guided tours of cheese factories, maturation caves... In Benia de Onís we can enjoy an unforgettable gastronomic ecotourism experience.

Cheese route through Benia de Onís

Cheese route through Benia de Onís

Onís is a peasant "conceyu" that structured its history, culture and economy around the figure of...

Guided visits to the Gamonéu cheese dairies

Guided visits to the Gamonéu cheese factories

A good way to get closer to the cheese par excellence of the Asturian sheepfolds is to immerse yourself in its…

Today they are made in this area more than 40 varieties of cheese, some of the best known and popular we let you know.

The best 10 cheeses of Asturias

The best 10 cheeses of Asturias

Of the 42 varieties of cheese that Asturias has, it is difficult to choose just 10. We make a list of the most…

Information:

The Gamonéu has its own contest that year after year is held in mid-October in Benia de Onís. Between a great expectation a few tons are sold. If you have occasion, come and see first hand the passions that this emblematic cheese raises.


Text: © Ramón Molleda for asturias.com Copyright Ramón Molleda