The recent 54th Cabrales Cheese Competition in Arenas de Cabrales, Asturias, culminated in a spectacular auction that saw a new world record established for the most expensive cheese. The winning piece, a two-kilogram Cabrales cheese from the Ángel Díaz Herrero factory, fetched an astonishing 37,500 euros. This price, paid by the Gijón-based restaurant La Montera Picona de Ramón, not only surpassed the previous year's record by 500 euros but also marked a significant moment in the promotion of Asturian gastronomy. The event underscores the growing appreciation for artisanal products and the lengths to which establishments will go to acquire and promote culinary excellence. The competition itself is a cornerstone of the local cultural calendar, drawing attention to the unique cheese-making traditions of the Picos de Europa region.

37,500 Euros

The record-breaking sum of 37,500 euros paid for a single wheel of Cabrales cheese highlights the extraordinary value placed on this particular artisanal product. This figure not only sets a new Guinness World Record but also reflects the intense competition among high-end hospitality establishments to secure the most prestigious examples of regional delicacies. The auction, which started at 5,000 euros, quickly escalated, demonstrating the perceived marketing and prestige benefits associated with owning such a celebrated item. This financial milestone serves as a powerful marketing tool, drawing international attention to Cabrales cheese and, by extension, to the Asturias region of Spain.

La Montera Picona

The restaurant La Montera Picona de Ramón, based in Gijón, emerged as the triumphant bidder, breaking a six-year winning streak held by El Llagar de Colloto. This victory is not merely about acquiring a cheese but also about gaining significant prestige and publicity within the Spanish culinary scene. Alejandra Vanegas, representing La Montera Picona, expressed the restaurant's long-standing desire to win the coveted cheese. Furthermore, in an unprecedented move, La Montera Picona decided to share portions of the record-breaking cheese with three Madrid cider houses—Carlos Tartiere, La Cuenca, and Lo de Viole—to facilitate wider tastings and promote Asturias and its rural products across different regions. This collaborative approach aims to maximize the cheese's exposure and reinforce its status as a national culinary treasure.

Ángel Díaz Herrero

The Ángel Díaz Herrero cheese factory is the proud producer of the record-setting Cabrales cheese, which was crafted from 100% cow's milk and matured for nine months in the Los Mazos cave, located at an altitude of 1,500 meters in Peña Maín. Encarnación Bada, the cheesemaker, emphasized the arduous process involved, noting that the cheeses must be carried up to the cave in backpacks due to the inaccessible terrain. This detail underscores the dedication and traditional methods that define Cabrales cheese production, a process protected by a Protected Designation of Origin (DOP) since 1981. The factory's success, including winning individual awards for the third consecutive year, validates their commitment to quality and traditional craftsmanship, further cementing the reputation of Cabrales cheese as a world-class delicacy.