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  • Made from unpasteurized cow's, goat's and sheep's milk

  • Country of origin: Spain

  • Region: Asturias

  • Type: semi-hard, hard, artisan

  • Texture: crumbly, firm and open

  • Rind: mold ripened

  • Colour: pale yellow

  • Flavour: buttery, nutty, smokey , spicy

  • Aroma: smokey

  • Vegetarian: no

  • Synonyms: Queso de Gamonéu, Queso Gamonedo, Gamonedo

Gamoneu or Gamonedo or Queso de Gamonéu (D.O.P.) is a Spanish cheese produced from a blend of cows, sheep's and goat's milk. Originating in the high altitude areas of Asturias, there are two varieties of the cheese depending on the location where it is made and seasonal production. Gamoneu made from June to September in the cabins of Los Picos de Europa and Cangas de Onis is called Gamonéu del Puerto. On the other hand, Gamonéu del Valle is made in small dairies in the lower areas of both these councils all year long.

Gamonéu is a fatty cheese with a yellowish-whitish pate and greenish-bluish Penicillium outcrops on the edges. Its thin rind is a distinctive sienna colour acquired during the smoking process. Texturally, Gamonéu is hard or semi-hard, firm and friable with small, irregular eyes scattered spread throughout the pate. The taste is slightly spicy and smoky with a buttery, nutty persistent aftertaste. Its aroma is clean with soft hints of smoke that intensify with maturation.

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