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]
^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. Zamorano cheese.
^Adams-Zier, Stacey (2009-06-03). "The Cheese Course: A herd of ewe-phoric Spanish cheeses". The Capital. Retrieved 2009-06-23.
^Harbutt, Juliet (1999). Cheese. Willow Creek Press. p. 114. ISBN 978-1-57223-200-6.
^Mendel, Janet (2005). My Kitchen in Spain: 225 Authentic Regional Recipes. Frances Lincoln. ISBN 978-0-7112-2431-5.
Zamorano (Spanish: Queso zamorano) is a sheep's milk cheese made in the province of Zamora, Spain. This is a hard cheese which is typically aged about...
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