VERA Platform_2057 Beatriz Rodríguez and Francisco Wagner "Beatriz Rodr\u00edguez and Francisco Wagner are shepherds, cattle farmers, and producers of Gamon\u00e9u del Valle cheese in Parda, Cangas de On\u00eds. The Gamon\u00e9u cheese is a traditional blue cheese from Asturias and parts of the Picos de Europa, Its creation dates back to ancient times and forms an important part of Asturian cultural heritage, both tangible and intangible. Beatriz and Francisco are recognized as the first producers of organic\/ecological Gamon\u00e9u del Valle cheese. Their product has Protected Designation of Origin status and has been certified by COPAE since 2021. The aim of Beatriz and Francisco's cheese small factory, called \u201cQueseria de la Casa Vieya,\u201d is to produce 100% artisanal (using ancestral techniques) and organic cheese using three types of milk: goat's milk, sheep's milk, and cow's milk. To achieve this goal, they maintain a traditional system of small-scale grazing and livestock farming with a few Casina cows, 32 sheep, and 60 \u201cBermeya\u201d goats. " iain Spanish Artisan image/jpeg IMAGE University of St Andrews VERA Platform "Beatriz Rodr\u00edguez and Francisco Wagner are shepherds, cattle farmers, and producers of Gamon\u00e9u del Valle cheese in Parda, Cangas de On\u00eds. The Gamon\u00e9u cheese is a traditional blue cheese from Asturias and parts of the Picos de Europa, Its creation dates back to ancient times and forms an important part of Asturian cultural heritage, both tangible and intangible. Beatriz and Francisco are recognized as the first producers of organic\/ecological Gamon\u00e9u del Valle cheese. Their product has Protected Designation of Origin status and has been certified by COPAE since 2021. The aim of Beatriz and Francisco's cheese small factory, called \u201cQueseria de la Casa Vieya,\u201d is to produce 100% artisanal (using ancestral techniques) and organic cheese using three types of milk: goat's milk, sheep's milk, and cow's milk. To achieve this goal, they maintain a traditional system of small-scale grazing and livestock farming with a few Casina cows, 32 sheep, and 60 \u201cBermeya\u201d goats. " image/jpeg Image "" image/jpeg Image "" image/jpeg Image "" image/jpeg Carmen Pérez Maestro Image "" image/jpeg Carmen Pérez Maestro Image "" image/jpeg Carmen Pérez Maestro Image "" image/jpeg Carmen Pérez Maestro Image "" image/jpeg Carmen Pérez Maestro Image "" image/jpeg Carmen Pérez Maestro Image "" image/jpeg Carmen Pérez Maestro Image "It is a fatty, matured cheese with a natural rind, which can be made with cow\u2019s, sheep\u2019s, and\/or goat\u2019s milk. It is lightly smoked and has slight Penicillium blooms along the edges. Gamoneu becomes a blue-veined cheese after a long aging period in the cave. With a shorter maturation time, it is predominantly white to yellowish in color, with greenish-blue veins of Penicillium spreading from the outside toward the center. The paste is semi-hard and crumbly, with a strong but not overpowering aroma, and smoky notes. Some wheels are quite large, weighing up to eight kilograms, with an intense smoky aroma and a spicy flavor" Intangable Heritage 43.35107 -5.12749781