Zamorano cheese

Zamorano [ θamo'ɾano ] is a spicy Spanish cheese made from sheep's milk.

The cheese with Denomination of Origin D.O. Zamorano comes from the Spanish province of Zamora in the cold highlands of Castile -Leon. The milk for the savory, salty -sour, slightly spicy cheese provide the Churra sheep and the Castellana breed. After two-time heating and thickening of the milk, the resulting mass is pressed into molds, salted and stored for 100 days in basements. Some companies put the maturing Zamorano temporarily in addition to olive oil, making the spicy aroma of Zamorano is intensified. Technically, Zamorano cheese made ​​from raw milk are also called a " Artesano ". The Zamorano has a cylindrical shape. The hard, yellowish to dark gray colored bark is provided with a zig -zag engraving on the edge and a spike-like pattern on the upper and lower sides, which indicate that the cheese was originally made ​​of plaited esparto pressed into molds. The cheese has a fat content of 45% in the dry matter. The loaf weighs traditionally between 1.5 and 4 kg.

• Spanish Cheese
• Culture ( Castile and Leon)