Express delivery U.S.
24 - 48 h.
view cart
Total 0,00  
           First time?

Cheese club     Forum: Give your opinion about a cheese         Cheese as a Gift         Catering services
     Register here! Send to a friend     Email us    Affiliate program 
Ahumado de Áliva

Milk of Cow
Taste: Strong
Texture: medium
Pasta: Semi-hard
0,45 Kg
Tinto con cuerpo

The smoked flavor of this Cantabrian cheese, when not too strong, is quite pleasant. The rind is not necessarily well defined and it is grayish brown. The interior of the cheese is compact, with small horizontal strias, due to the way the molds are filled in layers. The milk used in its production can be from the cow, sheep or goat. The paste compact and bright white, which contrasts with the brownish color of the rind. It is round, about 15 centimeters in diameter, 10 cm tall and weighs between 400 and 900 grams (about 14 to 32 ounces). It has square or diamond shaped patterns on the rind.


The cheese is smoked with juniper wood, a tradition which dates back to when the cheeses were produced in the shepherds’ cabins found in the grazing lands of the mountains, where the shepherd looked after his herds of regional pasiego and Tudanca cows, as well as goats and sheep. Nowadays, young artisans who follow traditional production methods produce this cheese. Due to its scarce production, this cheese is rather difficult to find. The climate is typically oceanic. An important base of the regional economy is livestock breeding, especially in the bovine industry. Fishing is also an important part of that economy.


Milk is curdled with a small portion of young goat rennet, drawn from the shepherd’s own flock. The liquid is cooled from the milking process to around 25ºC (77ºF). The curdling takes place after about two hours. Here a white and compact curd is obtained and the whey is removed. This curd is then cut in crosses to facilitate the removal of the whey. Portions of the curd are scooped up with a large spoon and slowly placed in the mold, allowing the rest of the whey to run off, until the whole mold has been filled. It is salted with dry salt on both sides of the wheel and then it is aired and dried for 10 or 15 days.

BUY CHEESE BOARDS that include this cheese
Quesuco de Liébana
Ahumado de Áliva
It is not easy to melt, but is appropriate for sauces and dishes prepared au gratin. It gives these dishes a special aroma and smoky flavor that make then all the more pleasant. When thinking of wines, we recommend dry whited and reds with bouquet.