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Situated in the north of Spain, the topography of this region is dominated by the foothills of the Cantabrian mountain range. The climate is typically oceanic. An important base of this region’s economy is livestock breeding, which maintains a notable bovine specialization with an important industry surrounding it. Fishing is also of certain importance to the region. The primitive founders of Cantabria were mostly hunters. Many years would pass before animals began to be domesticated and the primitive inhabitants learned of the value of milk and the products derived from it. The history of Cantabrian cheeses goes back remote times; it is not uncommon to hear of using it as currency in bartering and selling or when exchanging land for livestock. Those monasteries which had shepherds were those that produced cheese. Among the many virtues of the marvelous Cantabrian cheeses, an important one is that these cheeses inspired those that are produced in Latin America. The most remarkable Cantabrian cheeses are the Smoked Áliva, Brez, Quesucos, Nata (cream) or Picón Bejes-Tresviso.

Zonas queseras de CANTABRIA

Liébana region
The region of Liébana, with its mainly oceanic climate and luxuriant vegetation, is home to the Smoked Áliva cheese. Its name comes from the Puerto de Áliva, a mountain pass shepherds would cross on their way to fresh grazing lands for their flocks at the end of spring and the beginning of summer.

Potes region
The region of Potes is located in the Picos de Europa mountain range, with access to the area from León province by way of the mountain pass of San Glorio, from Palencia by way of the Piedras Luengas pass and from Cantabria by way of the revines of Hermida.

Cantabria, due to its orographic and climatic characteristics, has always been a region strongly tied to livestock breeding. The topography is defined by the hillsides of the Cantabrian mountain range. The climate is typically oceanic. An important base of its economy is livestock breeding. The paintings at Altamira support this assertion through their prehistoric paintings. This is also confirmed by the Roman historian Estrabon, who defined Cantabria as “a community of shepherds who use butter as a food source.”

Town of Castro-Cillórigo
The mountainous interior of Cantabria is shaped by deep valleys and energetic rivers that cut through the calcareous topography of those mountains. In this region, besides breathing fresh, clean air, one can taste wonderful delicacies, such as the different snail stews and, of course, the cheese. It is produced in the towns of Bejes and Tresviso, which belong to the district of Castro-Cillórigo, in Cantabria.

Liébana region
Quesuco de Liébana
Ahumado de Áliva