Probably the oldest cheese in Spain, it has been made since Neolithic times. In modern times, since the end of the 19th century.

This cheese would hold the imaginary title of the most international cheese in Asturias if it existed. Present in the lists of the best cheeses in Europe, the Afuega'l Pitu Atroncau Blanco La Borbolla is a cheese that we have in the first division. A cheese with a strong presence whose smell will not leave you indifferent.

A regular on the menus of renowned restaurants, it is one of the pillars of Asturian gastronomy, the cheese that best represents the essence of this land.

With a soft paste and a slightly acid taste, La Borbolla cheese factory makes it with milk from Friesian and Asturiana de los Valles cows, authentic mother goddesses of the area, which are fed all year round in the traditional way by grazing, fresh grass and hay. There is a before and an after. Dare to try this essential cheese in gastronomy.

Tasting notes: Visual: Ivory and matt white tasting notes and a characteristic and surprising truncated cone shape. The rind is soft and natural. It is grainy when cut, tending to be flaky. Olfactory:  Lactic aroma, fresh and smooth, which increases as the cheese matures. Taste: Strong, dry, slightly acidic and fresh flavour. It is an astringent and creamy cheese at the same time.