What you’ll find
What Queso D'Estrabilla is known for
A family in Valsalada, in the Hoya de Huesca, sources goat milk from Barbastro, sheep milk from Bolea, and cow milk from Sieso to hand-make a small range of pasture-fed cheeses under names like CachiRulo, Vikingo, and Añil. The venture took more than twenty years to move from idea to working dairy.