Pido: Hiking Between Forest, Culture and Cheese-Making Tradition

Pido and Espinama form the upper part of the Valdebaró Valley. Pido offers several different points of interest for planning your trip: a circular route through forest and landscape, traditional architecture, and a cheese-making tradition associated with the village. This makes Pido a destination for a trip where hiking and local culture both play a part. The 10.4-kilometre PR-PNPE 26 “Hayedo de las Ilces” circular route also draws attention to the traditional architecture of Espinama, Pido and Las Ilces.

Hiking and Routes in Pido

From Espinama, the route follows the La Gatera trail to Pido and passes between the houses there. From Pido, the trail continues through dense oak and beech forests. Streams flowing down from the Cantabrian Mountains run alongside the trail, which also leads to the outskirts of Picos de Europa National Park. The circular route thus combines a passage through the village with forest, water and the landscape around the national park. Its 10.4-kilometre length describes the entire circular route and gives you a concrete reference when planning the walk as part of your stay.

Another route associated with Pido is the Ruta Vadiniense: one section passes through Pido and continues towards Fuente Dé. These route details offer different perspectives on Pido—the “Hayedo de las Ilces” circular route and a section of the Ruta Vadiniense towards Fuente Dé. Trail conditions and markings can change; check them before your walk.

Architecture and Local History

Hórreos No. 6 and No. 7 in Pido are listed in Cantabria’s General Inventory of Cultural Heritage. Their listing is based on a resolution from 2009, published in 2010. In Cantabria, hórreos are freestanding structures that were used as grain stores and storage buildings. The mention of these two buildings in Pido thus connects them with a specific regional architectural form and its former function.

The old hermitage of San Roque is also part of the village’s history. It stood on a hill overlooking the village. Famous bullfights between the villages of the Concejo took place on its site. This historic place thus links a religious dedication with a community tradition, while the hórreos are primarily defined by their former storage function.

Quesucos de Pido and the Cheese-Making Tradition

Quesucos de Pido also offer a distinct perspective on the village. During their production, the milk is curdled through acidification; this process takes at least 18 hours. The last cheesemaker producing Quesucos de Pido traces the family tradition back to his grandmother Marcelina. The production method and family history complement each other: one detail describes a specific step in making the cheese, while the other explains the origins of the tradition. For travellers who consider local products and their history as well as walking routes when choosing a destination, this offers another way to discover Pido.

Discover more destinations: Lon, Pembes, Fuente Dé, Turieno, Cosgaya, Espinama

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