• Aged in natural caves near the Cantabrian Sea
• A lively, spicy, buttery flavor
• Medium intensity
• Aged at least 3 months

It is made with raw cow and goat milk, mixed in a fixed proportion, with salt and animal rennet added. Then it is matured for at least three months in natural caves close to the Cantabrian Sea. (more info)

• Aged in natural caves near the Cantabrian Sea
• A lively, spicy, buttery flavor
• Medium intensity
• Aged at least 3 months

It is made with raw cow and goat milk, mixed in a fixed proportion, with salt and animal rennet added. Then it is matured for at least three months in natural caves close to the Cantabrian Sea.

The interior of the Gamoneu cheese is creamy white with yellow, green and blue flecks. It has a rather lively, spicy, buttery flavor of medium intensity, with a hint of the sharp flavor you associate with blue cheeses.

Traditionally Gomoneu was covered with fern leaves, in the same way that Manchego was enclosed in Esparto grass. In modern times this has been frowned upon by food regulators.

Serve as a spread on bread or as an alternative cream it with apple cider.
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