Quesuco Ahumado de Liebana
Juan Carlos and his wife Maria Carmen started their tiny family dairy in Camaleño, in the heart of the Picos de Europa, right on the Deva River. They learned how to make cheese from the monks in Cóbreces, a famous cheesemaking area. Today, the duo runs the dairy with help from one employee and their son.
In Cantabria, cheese is called quesuco and this one is exceptional. The cheese is smoked for 24-36 hours over juniper wood, a tradition dating back to when the cheese was made in the mountains after the cows finished grazing. The juniper imparts a subtle woodsy flavor to the cheese; buttery and smooth, it is an excellent introduction to smoked cheeses