Born from our desire to fully express the quality of the exceptional raw materials provided by our cows. Inspired by the livestock and cheesemaking traditions of the Alps, we wanted to create an Alpine cheese in the Picos de Europa. And a pure one at that: made with milk from high-mountain pastures, from “Alpage” as the French say, or “Alpeggio” as the Italians say. Hence its name.

Born from a collaboration with the La Pasiega de Peña Pelada cheese factory, this cheese is essentially Cantabria PDO Nata cheese, smoked and then matured in our cave in the Picos de Europa mountains, the Cerréu cave. During maturation in our cave, the cheese loses its PDO status, but gains in flavor and complexity while maintaining its characteristic soft and smooth texture.

This cheese, named after our village, is an integral part of our identity and history. We make it exclusively with raw milk from our own cows and mature it in natural caves within the Picos de Europa National Park. Winner of the Spanish Food Award for Best Blue Cheese in Spain 2025.

A farmhouse cheese. Here we have poured all our passion and love for Tresviso, for its cheese, and for our roots. A cheese like the one our mother used to make when we would go up to the La Fuente de la Jazuca farmhouse in the summer: made exclusively with summer milk from high-altitude pastures, aged for a long period of 6 to 8 months, and with a very subtle smoky touch, the kind that cheeses made in the farmhouse, next to the fire, impart.