In the Councils of Onís and Cangas de Onís, in the National Park of the Picos de Europa (the national cheese park) this cheese historically was made elaboration near the fire, where was lightly smoked, and was aged in very ventilated caves in the Covadonga area. With PDO since 2007. This cheese is artisan, from farmhouses and made with 85% cow's milk and 15% goat's milk.
It has a very distinguished flavor due to its contrast between the crumbly and lactic ivory pate with the softly mildewed zone (semi blue), the spicier touch of the goat's milk and the smoky aroma. Perfect with dry sherries, fermented white wines, or wines aged in skins.