Gamonedo is made with raw full cow's, goat's and sheep's milk, mixed in a fixed proportion and with animal rennet. It is left to curdle for a day, molded and salted. It is lightly pressed so it is more compact than Cabrales. Gamonedo is lightly smoked, then matured in natural caves for at least 3 months.

The rind is naturally formed and dry with a gray mold. The mild smokiness of this blue combined with a lively, spicy buttery flavor makes this a very special cheese. Try pairing it with young Riojas or even cider. Its crumbly texture makes it good on salads, simply served on toasted fresh bread, melted or used in sauces.