Queso Gamoneu

Gamonéu or Gamonedo is a full-fat, ripened, lightly smoked cheese with a natural rind, made from raw cow's, sheep's and goat's milk or a mixture thereof, produced exclusively in the municipalities of Onís and Cangas de Onís in Asturias. It is characterised by greenish-bluish streaks of Penicillium around the edges and a dark sienna rind formed during smoking.

About this designation

Registered as a PDO under file number PDO-ES-0308, with EU protection dating from 20 August 2003 and eAmbrosia identifier EUGI00000013466, Gamonéu or Gamonedo is produced solely within the municipalities of Onís and Cangas de Onís, both covering large tracts of the Cornión, the western massif of the Picos de Europa in Asturias. The specification permits milk from cattle of the Friesian, Asturiana de los Valles and Pardo Alpina breeds; sheep of the Lacha, Carranzana and Milschalfe breeds; and goats of the Alpino-Pirenaica, Picos de Europa, Murciano-Granadina and Saanen breeds, and crossbreeds thereof. The cheese must contain a minimum of 45 % fat in dry matter, a minimum of 25 % protein in dry matter, and a minimum of 55 % dry matter, with a pH of 4.5 to 6.5. Smoking is carried out using ash wood (Fraxinus excelsior), heather (Erica sp.), beech (Fagus sylvatica) or other native non-resinous wood. Ripening takes place in limestone caves or cellars at an average temperature of 10 °C and an average humidity of 90 %, for at least two months from the date on which the curd is made. Penicillium mould must originate from the ripening installations and may not be added to the milk. The traditional sub-designations Gamoneu del Puerto and Gamoneu del Valle are both permitted. Each cheese bears a numbered label issued, approved and controlled by the Consejo Regulador de la D.O.P. 'Gamoneu' or 'Gamonedo', and all labels must carry the unique logotype approved by that body and the designation Denominación de Origen Protegida.

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

Distinctive facts

• Registered as a PDO on 20 August 2003 under file number PDO-ES-0308; eAmbrosia identifier EUGI00000013466.
• Ripening requires at least two months in limestone caves or cellars at an average temperature of 10 °C and an average humidity of 90 %.
• Gamoneu del Puerto must be made from a mixture of milk from at least two of the three permitted species, with at least 10 % sheep's or goat's milk.
• Penicillium mould must derive from the ripening installations; the specification expressly prohibits adding it to the milk.

Tasting notes

Asturian raw mixed-milk lightly-blue cheese DOP from Picos de Europa (cow + sheep + goat mix), aged 60+ days. Distinctive pale-amber smoked rind, ivory paste with delicate blue-green veining (less assertive than Cabrales), firm semi-soft texture, complex balanced smoky-blue-mountain flavor.

HoReCa use

Asturian tabla de quesos premium selection.

Packaging

• wheel-full-500g-2kg
• wedge-vacuum-200g