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Queso D'Estrabilla
Valsalada, Huesca
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
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✓ Personally verified — crawled twice, human-checked · July 2026 · no store paid to be here