This is a delicious artisan smoked creamy cheese invented by the Inés family in Pría de Llanes, Asturias, in 1938. The flavour is very mild and sweet, with hints of caramel and very little salt, and with a very pleasant light smokiness, which gives it a very special taste. This cheese is becoming more and more appreciated and known in Asturias and abroad.

It is made with pasteurised milk from Tudanca, Pardo-Alpine and Friesian cows and milk cream from Lacha sheeps. It is an enzymatically coagulated cheese, which is pressed in vats and moulded using a cheese cloth. The mechanical pressing is carried out gently but over a long period of time, which is why the cheese is compacted.

Before maturing, the cheese is smoked with hardwoods, particularly oak and beech, for about 12 hours, the maturing period of 30-40 days. The cheese is salted by immersion in brine.

The rind is amber-coloured and the interior is yellowish-orange in colour, and may have small eyes irregularly distributed throughout the mass.

In short, 'queso ahumado de Pría' is a semi-soft cheese with a smooth, creamy and buttery texture, with a medium intensity and a pleasant smoky aroma, which is what characterises it most.