The Casín cheese is a handmade kind of cheese in the Concejo de Caso. From long and complex elaboration, it is made from cow milk. There are several dairies in the council. In some of them the elaboration is completely handmade and they don't use any king of machine, creating a more quality milk.

The council has a high mountain kind of cooking. Pot and stews, boar with potatoes, boiled board, dishes of venisom, chamois, lamb and goatling. The meats are remarkable (asturian veal -la vaca roxa, quality trademark-, goatling, lamb), the hunting (boar, chamois, venisom, hare).

Lamb to the stake: is a way of cooking lamb which was "imported" from Argentina. It is prepared with a fire in the ground, grilling slowly the lamb. Previously, the lamb has to be butchered (ribs, legs...) and pickled.

Then the "stakes" are nailed in the ground, around the fire, cooking the lamb. It is a slow process which lasts about 4 hours.