Specialty Cheeses

Cheesemakers Juan Carlos and his wife Maria Carmen learned cheesemaking from the monks in Cóbreces, a famous cheesemaking area. They took that knowledge back to Camaleño, where with the help of their son and one other employee, make Quesuco Ahumado de Liebana. The cheese is traditionally smoked over juniper wood for 24-36hours. The smoking develops a rich woodsy flavor, while the paste is smooth and buttery.