Gamonedo 
Gamonéu is a fatty, lightly smoked Spanish cheese made in parts of Asturias from a blend of cow, goat and sheep milk. It holds a Protected Designation of Origin and comes in two forms: del Puertu from the high passes and del Valle from the lower valleys.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Asturian region |
| Protection | PDO (2008) |
| Milk Type | Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc. |
| Milk Treatment | Raw |
| Rind | Inedible, thin, natural |
| Texture | Harder and drier (del Puertu), richer and creamier (del Valle) |
| Flavor | Buttery, slightly nutty |
| Colors | Linen to reddish brown |
| Forms | 3 to 6 inches high, 4 to 12 inches in diameter |
| Age | Minimum of sixty days up to five months |
| Alternative Spellings | Gamonéu, Gamonedo |
| Also Known As | Queso de Gamonéu, Queso de Gamonedo, Quesu Gamonéu |
What is Gamonedo Cheese?
Gamonéu cheese takes its name from the village of Gamonéu, where it was first made. It is produced in certain parts of the Principality of Asturias and holds a Protected Designation of Origin.
Like other cheeses of the region, it is made from a combination of cow, goat and sheep milk. The cheese is lightly smoked, and the moulds that grow on the rind push slightly into the interior as it matures.
The rind is thin and natural, brownish with patches of red, green and blue. Gamonéu is sold as truckle cylinders with flat ends, weighing anywhere from 500 g (18 oz) to 7 kg (15 lbs).
There are two distinct forms. Gamonéu del Puertu comes from the high passes, is harder and drier, and is the scarcer of the two because it is only made during the summer months in the uplands. Gamonéu del Valle comes from the lower valleys, is richer and creamier, and is made all year.
How Does Gamonedo Cheese Compare?
The most relevant cheeses to compare Gamonedo against.
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