Zamorano cheese

Zamorano
Country of origin Spain
Source of milk sheep
Texture Hard
Weight 11 kg (24 lb)
Certification PDO

Zamorano (Spanish: Queso zamorano) is a sheep's milk cheese made in the province of Zamora, Spain.[1] This is a hard cheese which is typically aged about 6 months. The cheeses are turned often and rubbed with olive oil, giving the cheese its characteristic dark color.[2] This cheese owes its flavor character to the breed of sheep, the "small, scruffy" Churra and the Castilian sheep, predominant in the region, to the cold and humid climate conditions, and to its long aging in cellars.[3][4]

Features

Zamorano has a "very creamy, sweet, savory flavor,"[1] with "a hint of piquancy."[4][5] Others describe it as hardy and nutty.[6] The shape is cylindrical with "a distinctive zigzag pattern,"[2] similar to Castellano or Manchego, which it resembles in taste also.[7] The size is approximately 11 kg (24 lb).

Zamorano cheese is protected by its Denominación de Origen, which specifies its production, ingredients, and maturation.

See also

References

  1. 1 2 Weinzweig, Ari (2003). Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More. Houghton Mifflin Harcourt. p. 247. ISBN 978-0-395-92616-1.
  2. 1 2 Adams-Zier, Stacey (2009-06-03). "The Cheese Course: A herd of ewe-phoric Spanish cheeses". The Capital. Retrieved 2009-06-23.
  3. ↑ Harbutt, Juliet (1999). Cheese. Willow Creek Press. p. 114. ISBN 978-1-57223-200-6.
  4. 1 2 Mendel, Janet (2005). My Kitchen in Spain: 225 Authentic Regional Recipes. Frances Lincoln. ISBN 978-0-7112-2431-5.
  5. ↑ Also Said, Oliver; James Mellgren; Maggie Pond (2003). César: recipes from a tapas bar. Ten Speed Press. p. 180. ISBN 978-1-58008-483-3.
  6. ↑ Prince, Danforth (2007). Frommer's Spain 2008. Frommer's. p. 425. ISBN 978-0-470-13825-0.
  7. ↑ Fabricant, Florence (2000-05-10). "The Riches of Spain: Its Cheese; A New Appetite In America". New York Times. Retrieved 2009-06-23.
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