Gamonedo is produced from a blend of 3 milks (80% cow/15% goat/5% sheep) in the high altitude areas of Asturias. The cheese is lightly pressed (more compact than Cabrales), smoked for about 10 days and then aged in caves for 2 months. It develops a beautiful, hard natural rind with a dense, chewy paste that has a hint of smokiness in the finish. If blue appears, it’s generally around the rind. Obtained D.O.P. status in August 2005. 2/7# (preorder)