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

  • Country of origin: Spain

  • Region: Asturias

  • Type: semi-hard, artisan

  • Texture: creamy, dense and supple

  • Rind: natural

  • Colour: pale yellow

  • Flavour: acidic, bitter, herbaceous

  • Aroma: aromatic, strong

  • Vegetarian: no

  • Alternative spellings: CUAYAU de Penamellera

Penamellera is a Spanish cheese made from pasteurised cow’s milk in the Peñamellera Alta and Peñamellera Baja counties, in the eastern part of Asturias, bordering the Cuera mountain range. Goats or ewes’ milk is added in spring and summer to intensify the flavour while for rest of the year the cheese is made using only cow’s milk.

This cheese is supple, creamy and dense in texture with small, irregular eyes characterizing the pale yellow pate. The taste is acidic with strong nuances of dried herbs and bitter overtones. Full of aroma, the cheese reminds of hay, dry grass especially the produce available in summer and autumn.

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