From the most tender pastures of the high mountain, from the mixture of three different milks (cow, sheep and goat) and from the mastery of a few artisan hands, the best cheeses in the world are born, such as the ‘Gamonéu de puerto’ and the ‘Picón Bejes- Tresviso’. But there is one more secret: they must mature for months in the deepest and hidden natural caves of the Picos de Europa, in the heart of the Earth.

Photographs © Francisco Márquez