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se trata de un queso de características próximas al cabrales . toma su nombre de los lugares homónimos, uno en el concejo de onís y otro en el de cangas de onís.
the main characteristic of this cheese is the smoked flavour , to obtain this, the producers somke the cheese for up to ten days in their own homes and then, the cheese is taken to local, where it matures for a maximum of two months. it takes its name from villages in both the onis and cangas de onis councils.