Which area of Spain is it typical?
- Autonomous region: Castilla y Leon
For over 100 years Zamora has been famous for its sheep's milk cheeses.
Zamorano cheese is a pressed cheese, made with the milk of the Churra and Castilian breed sheep native to the province of Zamora. The milk used to make it must be whole and clean, without colostrum that could adversely influence the production, ageing and preservation processes of the cheese. The production process includes the curdling, moulding and pressing, salting, ageing and preservation phases. The cheese is oily (with a fat content no less than 45%) with a minimum ageing time of 100 days. It is cylindrical with a hard pale yellow or dark grey rind, with etchings from the mould and esparto bands on the sides. It measures approximately: 14 cm high, 24 cm in diameter and weighs no more than 4 kg. The inside is firm and compact, varying in colour between white and yellowish-ivory. Zamorano cheese has a characteristic smell and taste; intense, well developed and persistent on the palate.
- Type of product: Others
- Season: Year-round.
- Origin: The production area for 'Zamorano Cheese' covers all of the towns in the province of Zamora, which have a great cheese-making tradition.
- To drink with it: Zamorano Cheese is excellent with crianza or non-crianza red wine, especially if it is from the Toro Denomination of Origin.
- Energy: High
- Cholesterol: Average
- Comments: Rich in lipides and calcium.