|Bombus's landing on asphodel flower|
Photo from Rovanto
During spring and summer, nomadic livestock graze in the pastures of these highlands. The cheese is made only when the herds are in these mountains, i.e. from May through September. Unlike most other blue cheeses except cabrales cheese, this is made from a mixture of the morning and evening milking’s of cows, ewes and goats. The measurements do not depend on cups, but the yield of the animals.
El Quesu Gamonéu
Photo form: Desdeasturias.com
The next morning as much whey as possible is removed from the curds produced from acid coagulation. The whey is expelled after pressing for several consecutive days. Coarse salt is then sprinkled on the cheeses and they are left for two to three weeks on wooden racks to air and absorb the smoke from ash trees inside the hut where the herdsmen live. During this time the cheeses acquire a toasted chestnut color.
Then they are taken the natural eaves or caves in the mountainside facing north and having a constant temperature of 12-15° C and 90-95% humidity for two months. Here Penicillium roqueforti, the principal agent for maturing, takes over until the rind has developed a thick coat of variegated grayish-greenish-reddish moldy down.
Gamoneo del Valle
Photo from: Martñi Vicente
The cheeses are cylindrical shape and weigh two to five kilos. When cut, the cheese is crumbly but dry and has a slightly piquant flavor. It is a soft cheese spread on bread or beaten with cider. There are so many uses for cheese. There is no one recipe. In medieval times, it was fast food carried in saddlebags along with bread and sausages while riding on horses and mules throughout Spain. See cabrales. [García del Cerro. 1990:182; González de Llano. 1990:141; Inventario. 1996:264-265; and Misc. Conversations. Concha de Tielve. 4-5 Jun 03]