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Gamonedo Cheese
About Gamonedo Cheese
Gamonedo is a blue cheese from the Asturias region in northern Spain. It is unique due to its dual-smoking and blue-mold maturation process, giving it a distinct smoky flavor with spicy blue veins. The cheese is typically aged for several months in natural caves, which enhances its complex flavor profile.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Asturian region |
| Protection | PDO (2008) |
| Milk Type | Raw cowâs, sheepâs, and goatâs milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc. |
| Milk Treatment | Raw |
| Rind | Inedible, varied |
| 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 |
What is Gamonedo Cheese?
Gamonedo is a Spanish PDO (Protected Designation of Origin) cheese from Asturias, produced mainly in the villages of Cangas de OnĂs and OnĂs, near the Picos de Europa mountains. This cheese, traditionally made from a mix of cow's, sheep's, and goat's milk, is crafted in both valley locations and mountain huts. The different terrains contribute unique flavors to each variety of cheese. Notably, about 10% of Gamonedo is produced in mountain huts during the summer months, known as "Gamonedo del Puerto," while the rest, termed "Gamonedo del Valle," is made in the valley year-round.
The production process starts by heating the milk to between 75 °F and 86 °F, adding rennet and enzymes, and allowing the mixture to set for about an hour. The curd is then cut, drained, packed into molds, and either pressed or left to shape naturally. After demolding, the cheese is salted and smoked over various woods for 10 to 12 days, then matured in limestone caves or cellars for at least two months at controlled temperatures and humidity. This process allows the cheese to develop a distinctively rich flavor profile and a colorful rind that varies from linen to reddish brown.
Gamonedo cheese is characterized by its buttery, slightly nutty flavor with hints of hazelnut, smokiness, and pungency. Its paste is white to yellow, with small caves and sometimes blooms of Penicillium roqueforti near the rind. The texture and flavors of Gamonedo make it a cherished item in local cuisine, often consumed as a table cheese or used in various traditional dishes.
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