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Zamorano cheese
  • _099_2_referencias_60_oveja_gran_reserva_y_108_zamorano
  • _004_108_zamorano
  • _099_2_referencias_60_oveja_gran_reserva_y_108_zamorano
  • _004_108_zamorano
  • _099_2_referencias_60_oveja_gran_reserva_y_108_zamorano

Zamorano cheese

Exclusively elaborated in the province of Zamora (Castille-León) with raw milk from “Churra” and “Castellana” breeds. Enzymatic coagulation and pressed paste, not cooked; long maturation. This type of cheese has a dark rind and a developed flavour, with an intense, pignant and very buttery aroma reminiscent of a “bodega” (cellar). Firm texture.

Wine pairings: Aged in oak white wines as wines of Navarra, Penedès, La Mancha, and Riojas. Wines of crianza and reserva of Ribera del Duero, Bierzo, Rioja, Navarra, La Mancha, Cariñena, and Priorato. Wines from oxidative maturation of Andalucía like Jerez and Montilla-Moriles and past manzanilla

  • Origin:   Castilla y León
  • Milk:   Sheep
  • Treatment:   Pasteurised
  • Fat C./Dry Ext.:   Min. 55%
  • Aging:   180 days
  • Best before:   300 days
  • Certification:   P.D.O.