The Cheese 'n' Cider Tour

The Cheese ´n´ cider tour, lasting about four hours, starts with a visit to a dairy, where J.A. Bueno explains how Cabrales cheese is made.

Next, a trip around Asiegu de Cabrales and its surroundings brings to life the geographic, historical and ethnographic identity of the Sierra del Cuera: its division into council districts, parishes and hamlets; what ‘hórreos’ are all about; how ownership of the land works; the development and social changes of the last fifty years…

Later, the Niembro brothers take visitors to the Cave of los Sotámbanos where you see the Cabrales cheese maturing.

The tour concludes with a visit to a pomarada – an apple-growing property, or extensive orchard – and to the llagar, or great barn, of the fine country house, Casería de Pamerandi, where the process of making cider is explained, and visitors are regaled with an espicha – a traditional Asturian knees-up!

Itinerary of the Cheese ´n´ Cider Tour

• The dairy. (features and overview of the rural Asturian way of life).(collective management of labour on the land). (collective pastures in the mountain passes of the Cuera and the Picos de Europa).
• La Quintana
• The ‘ería’
• The communal mountain
• The ‘Cave of Cheese’.
• The ‘pomerada’.
• The ‘llagar’.
• The ‘espicha’.