The cheeses of Asturias: much more than Cabrales

Asturias has more cheese varieties than almost any other region in Spain, and Cabrales is just the best known outside its borders. Here’s what’s behind the rest of them.

Four designations of origin

Alongside Cabrales — the first to earn Protected Designation of Origin status, back in 1981 — Asturias has three other protected varieties: Gamonéu, Afuega’l Pitu, and Casín, the latter awarded its designation in 2009. Each has its own production area and character, though all share the same roots in the region’s dairy farming tradition.

Afuega’l Pitu, the most versatile

Afuega’l Pitu is made in west-central Asturias and comes in several forms: white or red (the red version dusted with paprika), cone-shaped or wrapped in cloth. It’s one of the oldest and most widespread cheeses in the region.

Gamonéu, between mountain and valley

Gamonéu is made with raw milk, lightly smoked, and comes in two variants depending on where it’s made: a mountain version, produced in high mountain huts, and a valley version, made in lowland dairies.

Casín, the most artisanal

Casín is made with raw cow’s milk in the municipalities of Caso, Sobrescobio and Piloña, in southern Asturias, with a kneaded texture and a characteristic dark yellow rind.

Where to try them from Oviedo

El Fontán market, right in the old town and a short walk from Jovellanos 14, is a good starting point for finding several of these cheeses without leaving the city centre.