If you visit Asturias and you are into the asturian food and cheeses, you will definitely come across  a shiny serving of quince jelly, locally called “Membrillo”. A delicious center piece in a wooden plate of strong blue cheese, smelly chunks of Asturian pride such as the famous Cabrales named after such farming region, or the Gamoneu, a cheese made in the areas where Asphodelus “Gamones” flower majestically .

In this video the Asturian chef Pablo Albuerne, well known as Gipsy Chef shows us how to prepare this exquisite relish in a slow and beautiful way, enjoying with all his senses the richness of being outdoors.

Gipsy Chef travels around Asturias as part of his Cooking Tourvisiting on his way organic and traditional farmers, celebrating the best of their produce in a fun cooking day, where everyone is invited to know the asturian food.

Video by Pablo Albuerne & Andres Locatelli

Experience organized by Gaia y Sofia


If you want more information contact Where is Asturias at



By using our website you consent to our use of cookies.. Si continua utilizando este sitio, acepta el uso de las cookies. Más información

Las opciones de cookie en este sitio web están configuradas para "permitir cookies" para ofrecerte una mejor experiéncia de navegación. Si sigues utilizando este sitio web sin cambiar tus opciones o haces clic en "Aceptar" estarás consintiendo las cookies de este sitio.