Cabrales cheese for export, as it is ineligible for DO status. The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso. Cabrales cheese Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of
Hoop cheese Hoop cheese Hoop cheese is a simple, traditional cheese made only from milk, where the whey has been totally pressed out. It is different from farmer cheese in that farmer cheese is made with milk, cream and salt, while hoop cheese is made from milk alone. Hoop cheese is difficult to find commercially in the United States, due to the difficulty of automating the manufacturing process. It was once so popular, however, that a device called a hoop cheese cutter was manufactured and used in general stores during the late 19th and early 20th centuries. This object resembled a turntable