Queso Casin

Queso Casín is a full-fat, hard or semi-hard mature cheese made from whole, unpasteurised cow's milk produced in the municipalities of Caso, Sobrescobio, and Piloña in south-eastern Asturias, Spain. Its defining characteristic is repeated mechanical kneading of the curd, which produces a compact, almost rindless body and a strong, persistent, spicy flavour described in the specification.

About this designation

Queso Casín is registered as a PDO under file number PDO-ES-0718, with EU protection granted on 4 September 2008 (eAmbrosia identifier EUGI00000013884). The specification covers a full-fat, hard or semi-hard mature cheese produced exclusively from whole, unpasteurised cow's milk drawn from cows of the Asturiana de la Montaña o Casina, Asturiana de los Valles, and Frisona breeds and their crosses. The geographical area is confined to the municipalities of Caso, Sobrescobio, and Piloña in south-eastern Asturias. Minimum dry matter is 57 %, minimum fat content of dry matter is 45 %, and minimum protein content of dry matter is 35 %. Cheeses weigh between 250 and 1 000 grams and measure some 10–20 cm in diameter and 4–7 cm in height. The defining production step is repeated kneading of the curd paste in a kneading machine, which binds the curds into a compact mass, distributes salt homogeneously, and eliminates a conventional rind. Each cheese bears, in bas-relief on its upper face, the individual producer's stamp applied with a die known as the marcu. The specification requires that packaging take place on the premises of production or maturation before distribution, owing to the cheese's thin, almost non-existent rind. The control body is the Consejo Regulador DOP Queso Casín.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 4 September 2008 under file number PDO-ES-0718 (eAmbrosia identifier EUGI00000013884).
• The specification permits only whole, unpasteurised cow's milk from Asturiana de la Montaña o Casina, Asturiana de los Valles, and Frisona breeds and their crosses.
• Minimum dry matter is 57 % and minimum protein content of dry matter is 35 %, making it among Spain's driest and most protein-rich cheeses according to the specification.
• Each cheese must bear the individual producer's stamp in bas-relief on its upper face, applied with a traditional die called the marcu.

Tasting notes

Asturian cow's milk pressed cheese DOP, traditional kneading-process preparation (the "amasado" technique). Distinctive flat-stamped rind, ivory paste, firm dense texture, robust pungent flavor.

HoReCa use

Asturian tabla de quesos.

Packaging

• wheel-full-200-300g
• wedge-vacuum-150g