How much Cabrales cheese was produced in Asturias in 2022? The latest figures show 441,505 kilos of cheese, marking a two percent dip from the previous year. In numeric terms, this translates to a shortfall of 10,102 kilograms compared with 2021, when 451,517 kilos were recorded.
The figures come from the Protected Designation of Origin authority, which published these and related data to illustrate how production fared amid rising costs for raw materials. Even with higher costs, the sector managed to keep last year’s levels roughly intact. The total volume of milk used to produce cheese followed a similar pattern: 4,656,091 liters of milk were turned into Cabrales cheese overall, a two percent decline from the 4,749,035 liters used the year before. The pattern across different milks varied—cow’s milk stayed mostly the same, but there were notable declines in sheep and goat milk. Sheep milk fell from 18,378 liters in 2021 to 14,774 liters in 2022, and goat milk declined from 40,743 liters in 2021 to 34,978 liters last year.
The regulatory body commented that production levels remained close to those of the previous year, despite the general rise in prices for inputs. They also noted a small decrease in the number of producers, down from 23 in 2021 to 22 in 2022, a sign that the sector is relatively stable yet compact.
Jéssica López, president of the DOP, described the shift as a small drop typical of the sector. He pointed to several factors behind the trend, including the retirement of cheesemakers and the slow pace of generational change. “There is a loss of people in the trade and fewer newcomers stepping in,” López explained. He added that producer numbers alone do not tell the whole story, as other forces also shape production levels. The broader picture includes regional dynamics and the ongoing challenge of sustaining traditional practices in a changing economy.
Another factor López highlighted concerns the dynamics of goat and sheep farming. He noted a decline linked to environmental pressures, including the impact of predators. The wolf, he argued, affects extensive livestock farming and pushes producers toward fewer animals and higher costs. He suggested this shift helps explain why some farms reduce herd sizes or switch toward more intensive methods, while others wind down operations altogether. The net effect is a landscape where fewer small- and medium-scale farms remain, and where political and regulatory choices can influence these paths.
Total milk production under the PDO banner reached 4,979,275 liters last year, which is down by one percent from 2021. More than 4.6 million liters of PDO milk were transformed into cheese, underscoring the strong link between milk supply and cheese output. The regulatory body concluded that both milk and cheese production remained effectively at the levels seen the previous year, even as costs for inputs rose.
When it comes to the format of the cheese, sliced portions saw a rise relative to whole wheels or half-wheels. The overall count of cheese produced fell slightly, from 256,402 units in 2021 to 251,364 in 2022. Among the various formats, medium-sized slices accounted for about half of the output, while large and small pieces posted a small decrease. These shifts hint at changing consumer preferences or distribution patterns, alongside the ongoing influence of production constraints on form and packaging choices.
In short, 2022 presented a year of resilience for Cabrales in Asturias. Output stayed nearly level despite higher costs and natural pressures, with careful management of milk sources and a cautious approach to herd size that helped maintain the PDO’s traditional quality. The data reveal a sector balancing scarce resources, regulatory oversight, and evolving market demands without drifting far from the path laid out in recent years.