Quesu de Gamonéu 🤤 Queso de Gamonedo



El queso de Gamonéu es un género de queso azul que se realiza en distintas aldeas de los concejos de Onís, incluyendo la aldea de Gamonedo, y Cangas de Onís en el Principado de Asturias, España. De forma tradicional en Asturias se le llama quesu Gamonéu, un famoso producto gorumet de nuestra comunidad autonoma.



Es uno de los quesos azules tradicionales de Picos de Europa más habituales así como el Cabrales de Asturias y el Valdeón de León. La cuna gastronómica del Gamonéu se ubica en el corazón del Parque Nacional de los Picos de Europa y existen 2 variedades del mismo: Gamonéu del Val y Gamonéu del Puerto.

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Ingredientes del Queso de Gamonedo

Cómo en todos los quesos el principal ingredientes es la leche y la propia grasa de la leche, en este caso para este queso se utilizan varios tipos:

  • Leche de Cabra
  • Leche de Oveja
  • Leche Vaca

Elaboración del Queso de Gamonéu

La preparación tradicional del Gamonéu es afín a la del Cabrales en tanto que emplea leche de las especies bóvida, ovina y caprina.

  1. Se mezcla la leche del rebaño de los 2 ordeños, el de la mañana, el que es mantenido en las peyas (odres de cuero) y el de la tarde, estas al atardecer se calientan y se agrega el cuayu para conseguir la cuajada. En la actualidad, las prácticas propias de otros tiempos de escasa higiene (empleo de odres de cuero) no están toleradas por la legislación actual.
  2. Para lograr una masa más compacta que la del Cabrales se ponía históricamente la cuajada en un molde de madera llamado arniu y se prensaba, mas en nuestros días se emplean moldes de plástico alimenticio. Para lograr el salobre se deben frotar las caras del queso con sal común y se deja airear y acortezar a lo largo de 3 días ya antes de proceder al ahumado.
  3. Dicho ahumado se efectúa en las cabañas de los pastores con fuego de leña entre diez y veinte días. Y finalmente, se deja descansar, o en grutas naturales entre 2 y 5 meses, como hacen en Onís, o bien en un sitio seco a lo largo de un par de meses, como hacen en Cangas.

Quesu de Gamonéu o Queso de Gamonedo

Tratándose de un queso elaborado con leche sin pasterizar, legalmente en la UE se demanda que se someta a un periodo mínimo de maduración de sesenta días, para lograr que las propias condiciones físico químicas de su maduración supriman los patógenos que pueda contener. Todo este proceso se efectuaba de forma tradicional entre los meses de abril y agosto; hoy día se realiza a lo largo de todo el año.

Sus características

Estas son algunas de las características mas destacables del Quesu de Gamonéu. Sin duda un queso fuerte que no deja indiferente a nadie por su olor, sabor y textura:

  • Textura al tacto: la pasta al tacto es rugosa, algo húmeda y poco flexible.
  • Olor: de intensidad media, a gruta natural, a moho, suaves toques a humo.
  • Textura en boca: al morderlo es firme, desmenuzable, tierno al masticar, entre harinoso y pastoso, conforme grado de maduración, algo adherente, de granulosidad arenisca, poco húmedo, algo mantecoso, algo fundente.
  • Aroma: al masticarlo el aroma que se advierte recuerda sutilmente a leche de cabra o bien oveja en dependencia de los por ciento de leche de cada especie que intervienen en el queso.
  • Sabor: levemente ácido, algo salobre y a veces un toque amargo.
  • Otras sensaciones: levemente picante, algo astringente y algo candente en los muy curados.
  • Gusto residual: el gusto tras ser tragado es: a avellana, con predominio suave de humo.
  • Persistencia: moderada, duración quince segundos.

Otras Variedades del Quesu de Gamonéu

Estos dos quesos son variaciones originales y permitidas del famoso queso de Gamonedo. Cómo decimos anteriormente tiene denominación de origen por lo que solo se permite hacer estas dos variedades dentro del original de Cangas de Onís.

Gamonedo del Puerto

Elaborado en las cabañas de los puertos altos de Onís y Cangas de Onís. Hirviendo y cociendo la leche que procede de razas autóctonas y su preparación es estacional, limitándose a los meses de primavera y verano.

Gamonedo del Valle

Elaborado en pequeñas queserías de las aldeas ubicadas en las zonas bajas de los dos concejos. Su preparación se sostiene durante todo el año.

Conclusión Final

Y poco más amigos, si estáis interesados en comprar este rico Quesu de Gamonéu podéis hacerlo a través del formulario de contacto en esta misma web y os lo enviaremos a casa sin costo alguno, o en nuestra tienda física en Gijón, detrás de la famosa estatua de Pelayo en la Plaza del Marques 10. Un abrazo y nos vemos en los próximos posts.

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