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Zamorano

CASTILLA Y LEON
Milk of Sheep
Fresh
Taste: Strong
Texture: Creamy
Pasta: Hard
1,2 Kg
Cured
Tinto de Toro D.O.
DESCRIPTION

It is an intense, but not strong, flavored cheese. Buttery, one perceives aromas of the cellar. This cheese is greatly influenced by the region where it is produced, Zamora. Zamora is a region known for the quality of its sheep (mostly “churra” and Castillian breeds), which feed on a varied and complete diet based on cereals, legumes, and grape vines, as well as prairies and grazing lands. All this facilitates the production of a cheese with a moldy rind, grayish and very small holes or none at all.

PRODUCT HISTORY

Zamora has been and, in fact, is an excellent sheep-breeding province. The shepherding of sheep in the stubble of harvested cereal fields and vegetable plantations and the excellent orographic conditions have allowed for the development of an economy intrinsically tied to the, first, artesian production of cheese and later industrial production.

PRODUCTION PROCESS

The milk is coagulated at between 28º and 32ºC (82.5º and 89.6ºF), adding milk curd and lactic ferments. The curdled paste is cut into pieces the size of a grain of rice and is heated to a temperature not higher than 40ºC (104ºF). The grain is then poured into a mold where it is pressed and then it is submerged in brine. Finally, the cheese is placed in cellars for its long curing process, never less than six months.

BUY CHEESE BOARDS that include this cheese
Greatreserves of sheep’s cheese
QUESOS FROM CASTILLA Y LEON
Zamorano
Valdeón
Castellano
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
It lends itself very well to grating, but should be used immediately. Otherwise it will oxidize. It is ideal for eating with red wine from the region.