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with flat ends in weights varying between 500g (18 oz) to 7 kg (15 lbs). Gamonéu comes in two distinct forms: "del Puertu", which is made in the high passes and "del Valle", which is made in the lower valleys. Gamonéu del Puertu is harder and drier and is the rarer of the two forms as
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on the rind slightly invade the interior of the cheese. Similar to other cheeses in the region, Gamonéu is made from a combination of cow, goat and sheep milks. Gamonéu cheese is sold in the form of a truckle
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production is limited to the summer months in the uplands. Gamonéu del Valle is richer and creamer and production continues year-round.
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cheese with a thin, natural rind that is coloured brownish with some red, green and blue patches.
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Cheeses with designation of origin protected in the
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Spanish firm cheese made from cow, goat, and sheep's milk
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Spanish products with protected designation of origin
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175:"Asturias | Queseros y Quesos de España"
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515:Category: Smoked cheeses
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334:Picón Bejes-Tresviso
143:List of smoked foods
259:Campo de Montalbán
119:. It is a lightly
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264:Flor de Guía
179:. Retrieved
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103:. Asturian:
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409:Food portal
36:Other names
528:Categories
181:2012-05-22
161:References
95:(Spanish:
488:Rauchkäse
468:Metsovone
289:La Serena
284:Idiazabal
239:Alpujarra
130:cylinders
493:Scamorza
483:Parenica
478:Oštiepok
364:Zamorano
309:Manchego
304:Majorero
299:Mallorca
274:Garrotxa
244:Cabrales
137:See also
58:Asturias
473:Oscypek
463:Gamonéu
359:Valdeón
344:Tetilla
329:Palmero
319:Murcian
269:Gamonéu
109:Spanish
83:Texture
39:Camonéu
22:Gamonéu
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395:
339:Roncal
279:Ibores
125:Moulds
121:smoked
54:Region
498:Tesyn
294:Mahón
254:Casín
76:goats
72:sheep
48:Spain
354:Tupí
314:Mató
68:Cows
99:or
530::
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