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.
Best for — Small-batch goat, sheep, and cow cheeses from named local herds
Valsalada, Huesca, Spain
Your atlas
Where next
- Montefioralle Winery — Italy
- Mendocino Chocolate Company — United States
- The Hot Chocolatier — United States
Hand-curated for ORBIS · no paid placement