Central Lechera Asturiana joins five Asturias cheesemakers in a new business project
A selection of the finest traditionally-crafted cheeses made with Central Lechera Asturiana milk and with the endorsement of the seal Alimentos del Paraíso Natural.
3 December, 2018.- The “El Maestro Quesero” business project was presented today at Central Lechera Asturiana’s headquarters; an initiative by the dairy company that brings together five Asturias cheese factories whose traditionally crafted products share the common link of Central Lechera Asturiana milk.
The five varieties chosen to inaugurate this product family are Cabrales PDO, Afuega’l Pitu PDO, Casín PDO, Los Beyos PGI and Vidiago Traditional Cheese, all of them made using traditional artisan techniques and with the best guarantee: Asturias. This selection of cheeses will be marketed in Spain under the “El Maestro Quesero” (the Master Cheesemaker) brand thanks to this initiative conceived by Central Lechera Asturiana. It also has the Alimentos del Paraíso Natural seal, which distinguishes foods that are marked by tradition, handed down from generation to generation, and by the singular geographic characteristics of the principality.
The Minister for Rural Development and Natural Resources, María Jesús Álvarez González, attended the presentation ceremony along with the General Manager of Central Lechera Asturiana, José Armando Tellado and the owners of the five cheese factories attached to the project; Alberto López from Afuega’l Pitu, Maribel Alvarez and Natalia Lobeto from Casín, José Antonio Teleña from Los Beyos, Manuel Collera from Vidiago and Manuel Rodriguez representing Cueva El Molín (Cabrales).
Cabrales: the second-best known and the fourth most-consumed cheese in Spain. It was created in the Picos de Europa and is made exclusively with raw cow’s milk and following the same traditional artisan techniques that have been used since 1913 at Cueva El Molín. The most surprising thing about this cheese is that it ripens in a cave where the Penicillium fungus gives it the characteristic blue-green streaks.
Afuega’l Pitu: it originates in Grao, Pravia, Salas and Tineo. It is made slowly with milk from Friesian or Asturias cows from the valleys. Its unique trunk-conical shape and the red variety with paprika make this cheese unique.
Casín: the oldest cheesemaker in Asturias and one of the oldest in Spain. It is made only with milk from casina cows, which freely graze in the Redes Natural Park.
Los Beyos: originating in the Los Beyos gorge, in the heart of the Picos de Europa, the milk used is of the highest quality and from selected farms. It is presently only made by three cheese factories in the Principality of Asturias.
Vidiago: for many years, only the Collera family made this cheese. Today, the family’s work has reached more producers. This cheese is made with Vidiago milk, from cows that graze in pastures near the sea, which makes the flavour smooth and distinctive.
“This project confirms Central Lechera Asturiana’s commitment to Asturias and to small Asturias producers, and is one step further in the dairy company’s growing commitment to cheeses. The five references are products of the highest quality made with milk from the finest dairy farms in Asturias, since the most important thing is to start from good raw material, from well fed animals in good pastures” said Jose Armando Tellado, General Manager of CAPSA FOOD.
Aligned with the Central Lechera Asturiana CSR strategy, El Maestro Quesero was conceived as a differential value proposition in which Central Lechera Asturiana supports traditional cheese factories in a commitment to quality, defending the all-natural from the farm to the table.