Porduced in northwestern Spain, near the Portuguese border, Zamorano comes from the town of Zamora and is similar in style and flavor to the well-known Manchego. It is made with milk from the Churra breed of sheep, which gives the cheese a good fat content, as well as a lovely nutty quality. Zamorano is sold in large, sturdy wheels with a beautiful, dark, weave-pattern rind and is aged in dark, cold caves for an average of six months.

Entry Type



0 Zamorano photos
0 recipes