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Ruta'l Quesu y la Sidra, Asiego
(4.4/5 based on 180+ reviews on the web)
An immersive rural experience on a functioning family farm, Ruta'l Quesu y la Sidra is a sampling of early Spanish life. The tour is divided into two parts: a guided visit to the farmland and facilities, and the Espicha, or traditional meal, served afterward. Before enjoying the local gastronomy, you'll learn how it was cultivated at the cheese factory, the cheese-aging cave, the cider presses, and the farm. Call the attraction to book a date for your visit at least a week in advance. Ruta'l Quesu y la Sidra is just one of the many highlights you can arrange to see using our international travel planner, Asiego Edition.
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  • I learned the route by "Command now", I liked it and decided to go. I think it is a great way to add value to the ethnographic richness of the area. The explanations of the Guide and Organizer are very good, is sees that it lives and that loves his land, and that it transmits. Sometimes, when you're going to know a place, raisins and you look but nothing more; on the other hand, with this type of activity, you just really knowing the area and soaked you for its charm. Going with a more global idea and a little bit of that site inside of you. I highly recommend it. Now I will give some information on the route. The route consists of two parts: EXCURSION: consists of visits to several places and can be explained by this order:-visits to artisan cheese. -Explanation of the urban organization of the town of Haarlem, the collective management of the work and of the communal forest lands. -Visit to the cave ' l Quesu. -Explanation of the cultivation of Apple Cider. -Visit to a winery which produces cider. FOOD: consists of the following dishes:-eggs cooked. -Cheese Cabrales and Caxigon and honey to accompany. -Cakes of corn. -Lettuce salad. -Hash. -Beans with cod. -A meat, which varies depending on the day. -Boronu (a kind of sausage) - homemade dessert. -Homegrown cider. FURTHER DETAILS:-route runs from March 15 to October 15, in morning and afternoon shift. -It costs € 22 from 9 years, 9 to 5 years 6€ and for children under 5 years free. -Hard quietly 4 hours or more. -If you're not used to the cabrales, I advise taking an almax before...
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  • It is an activity that includes a tour of the town of Haarlem, one of the caves of cabrales cheese making, and a hearty meal soaked with cider of own production. Makes the route a civilian village, which besides being charming knows of what she speaks and is a good speaker. Haarlem landscapes are spectacular and after the visit you understand much more of the organoleptic characteristics of a good cheese cabrales. This visit is much more complete than any other alternative that is offered in the area of cabrales cheese, since it is a visit in situ real caves, with tasting and a true rural atmosphere. In short, if you by Asturias or the Picos de Europa, book you a morning or afternoon to visit it.
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  • Experience the route and the cheese is located in Asiego - Cabrales is well suitable to reach the village is small and it is a little difficult to Park car visit consists of: visit cheese dairy visit visit cueva llagar La Espicha in the cider House Niembro espicha it (Asturian typical meal) consists of the following menu: Cabrales cheese and honey cakes Caxigon of corn salad , boiled eggs chopped beans with cod meatballs with potatoes and homemade dessert. Cider. The price is: adult 22 EUR children > 6 years 6 euros children < 5 years free hours in the morning 11: 30 (food) in the evening 19: 00 (dinner) must call to book                                                                                                                    
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  • The part of "show" How is cheese is not very visual but verbal explanations are very graphic and that helps. The walking tour is fun for those who like to learn about the countryside and nature. Ditto for the cider, the explanations are verbally very graphic and detailed. Then culminates with a sumptuous meal and abundant cider that if one pays the price. Something extra to highlight: the best cider I have ever tasted in Asturias! Those who attended to us are part of a long tradition in these purposes and are lovely people.
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  • A great way to learn more our tierrina, its history, traditions and gastronomy. Manolo yes the repanocha! Happy to give with a paisanu.
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  • Teaching and very entertaining to see and understand the quesu Cabrales cheese and cider making, as well as the way of life and culture of the Asturian villages. A leisurely stroll is given by the pueblin of Haarlem with a friendly guide who gladly responds to questions make him, since he is passionate about Asturian culture as climax is a traditional espicha Asturian (food group that is baby cider and typical Asturian products, eaten usually standing) (, but as an exception is sitting by itself some @ this tired @) in which pour is cider from pipes (barrels of cider) which are on the roof you will not go there without learned a few words in Asturian we loved it. Highly recommended to
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  • Very entertaining explanations of Manolo, most popular, technical, personal notes... A success and great food. Totally recommended.
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  • My partner and I have done the route and it has exceeded our expectations, the Guide first took us to the village of asiego and told us in detail and knowing full well what I was saying as I lived formerly part is the cheese and cider. After the route took us to the entire group to a lounge where we had unlimited cider made by them and ate cheese, salad, beans, meat and dessert, all top quality at a very affordable price. We recommend the route as an obligatory visit since we are sure that they will be satisfied so close to the Guide as the business relationship in general.
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