Welcome to Quesería Asiegu: Tradition, Innovation and Ecological Commitment from the Heart of Cabrales

A Passionate Review of Quesería Asiegu

Located in the Idyllic Town of Asiegu

Located in the idyllic town of Asiegu, in the heart of the Cabrales region, Quesería Asiegu is a fusion of tradition and modernity. Founded in 1996 by José Antonio and Raquel, and revitalized in 2016 by Pablo, this establishment has marked a milestone in the production of organic cheeses in Asturias.

Reviving the Traditional Livestock of Asiegu

At Quesería Asiegu, we are proud to revive the traditional livestock of Asiegu, reintroducing dairy cows in our village and bringing to life a pioneering organic production project in Spain. Our farm, situated in the challenging but beautiful landscape of Cabrales, is a model of self-sufficiency, equipped with modern facilities for energy generation and water supply, reaffirming our commitment to sustainability and respect for the environment.

Organic Certification: A Significant Milestone

In May 2020, we reached a significant milestone by obtaining the COPAE organic certification for the milk from our dairy herd, a testament to our dedication to quality and authenticity. This achievement has allowed us to produce some of the first and finest organic Cabrales cheeses in Spain, offering our customers a unique gastronomic experience with every bite of our organic Cabrales cheese.

Exploring Our Selection of Organic Cheeses

Explore our selection of cheeses, a celebration of flavor and tradition, and immerse yourself in the history and authentic taste of Asturias with Quesería Asiegu.

The Asiegu Cheese, an Organic Exception in the World of Cabrales

A Treasure for Organic Lovers and Blue Cheese Enthusiasts

The Asiegu Cheese stands out as the only organic Cabrales, a treasure for lovers of organic products and Asturian blue cheeses. Its uniqueness lies in its production with milk from an organic dairy herd, grazing in the Picos de Europa with a view of the Urriellu. This cheese, born from the tradition and care of the cheesemakers Rocío and Pablo, has conquered discerning palates, including the Roca brothers, and has been awarded the silver medal at the World Cheese Awards 2021.

Remarkable Characteristics of the Asiegu Cheese

The Asiegu Cheese originates in Asiegu, Asturias, and is made with raw cow's milk. It is presented in whole pieces of 2.2 kilos or wedges of 250 and 550 grams. Its texture is white and buttery, with an intense flavor and aroma and a fresh acidity. This cheese, which can be cut into cubes or wedges, pairs perfectly with dry sparkling cider or organic sparkling cider.

A Unique Flavor Profile

The combination of 100% natural organic cow's milk and penicillium roqueforti gives the Asiegu a distinctive personality. Its irregular appearance, with golden and glaucous tones, and its flavor, which combines acidic, fresh, herbaceous and bitter notes, make it a unique cheese in its category.

The Artisanal Process Behind the Asiegu

Rocío and Pablo, two young cheesemakers, have created this cheese with passion and perseverance in the Picos de Europa. They use a small herd of fleckvieh cows, whose organic milk is the key ingredient in this delicacy. Unlike other Cabrales cheeses that use three types of milk, the Asiegu is made exclusively with milk from their own organic dairy herd, which requires exceptional cheesemaking skills. The process includes the acidification of the milk and the rennet, resulting in a curd that defines the personality of this cheese.

In summary, the Asiegu Cheese is not only the only organic Cabrales, but also a product of exceptional quality and flavor, born from the efforts and dedication of artisans committed to sustainability and excellence.