Genestoso, also known as Xinestosu, is a mountain village at an altitude of more than 1,000 metres. Two distinct themes stand out when deciding whether to visit: hikes through the mountain landscape and a traditional craft of cheese-making. Those who mainly want to spend time outdoors will find a specifically named route; those interested in local traditions will encounter cheese-making both as a craft and through its tangible traces.

Mountain Landscape and Hiking

Genestoso’s location on a ridge surrounded by peaks is considered suitable for hiking. The PR-AS-110 Ruta El Cabril hiking route starts in Genestoso.

From the route area, you can reach the summit of El Cabril with a short climb. From there, the view stretches across large parts of the Galician and Asturian coasts. The summit and the expansive coastal view are useful landmarks for anyone who wants to take the scenery into account when deciding where to hike.

The landscape around Genestoso includes brañas, pastures and lagoons. The expansive view from the summit across large parts of the Galician and Asturian coasts offers a different landscape experience from the brañas, pastures and lagoons around Genestoso.

The El Cabril route is open from 16 June to 15 August and from 1 October to 30 November. Check these periods against your travel dates and confirm them again before your visit, as seasonal regulations may change. Your travel dates are therefore a planning consideration in their own right, alongside your interest in the summit and the landscape.

Cheese-Making Tradition and Its Traces

Traditional artisan cheese from Genestoso has a strong flavour and is made in braided esparto-grass moulds. The moulding technique is as much a part of this local speciality as its flavour.

The cheese-making tradition dates back to the transhumance of shepherds from Castile and Extremadura. The local cheese culture therefore encompasses both an artisan product and a historical heritage associated with shepherds from both regions.

Stone ol.leras—a type of stone cupboard for storing milk cans—are reminders of earlier cheese-making. They provide a tangible link to the tradition: as well as the cheese itself, you can also see surviving traces of the work that was once done here.

The current scale of production is also important for visitors. Cheese production is currently limited and intended for family consumption. If you would like to try or buy the cheese during your stay, ask locally about current availability.

Discover more destinations: Cibuyo, Cangas Del Narcea, Monasterio De Hermo, Llerices, La Viliella, Gillón, Palacio De Naviego, Oballo

Go to the main travel overview: Cangas Del Narcea.