Gamonedo (also known as Gamonéu) is made with a blend of three milks (80% cow/15% goat/5% sheep) in the mountains of Asturias. The cheese is lightly pressed, smoked for about 10 days and then aged in caves for 2 months. More compact than the other classic blue from Asturias, Cabrales, Gamonedo develops a beautiful, hard natural rind with a dense, chewy paste that has hints of smokiness in the finish. Bluing may occur naturally around the rind. Preorder only.