Zamorano ( es, Queso zamorano) is a
sheep's milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).
Sheep breeds
S ...
cheese made in the province of
Zamora,
Spain
, image_flag = Bandera de España.svg
, image_coat = Escudo de España (mazonado).svg
, national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond")
, national_anthem = (English: "Royal March")
, i ...
.
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.
This cheese owes its flavor character to the breed of sheep, the "small, scruffy"
Churra
The Churra (also known as ''Spanish Churro'') is an ancient Iberian breed of sheep from Zamora province in Castile and León. The ewes produce the milk for Zamorana cheese; the meat is also prized.
The Churra (renamed "churro" by American fr ...
and the Castilian sheep, predominant in the region, to the cold and humid climate conditions, and to its long aging in cellars.
Features
Zamorano has a "very creamy, sweet, savory flavor",
with "a hint of piquancy".
Others describe it as hardy and nutty. The shape is cylindrical with "a distinctive zigzag pattern",
similar to
Castellano
Castellano may refer to:
* Castilian (disambiguation) (Spanish: ''castellano'')
** Castile (historical region)
Castile or Castille (; ) is a territory of imprecise limits located in Spain. The invention of the concept of Castile relies on the ...
or
Manchego
Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Manchego has a firm and compact consistency and a buttery tex ...
, which it resembles in taste also.
The size is approximately .
Zamorano cheese is protected by its
Denominación de Origen, which specifies its production, ingredients, and maturation.
History
Cheese is one of the oldest foods in the human diet. Its elaboration in the province of Zamora could begin with the beginning of the cattle activity of its first sedentary settlers. Vestiges of this cheese tradition are the encellas from the Bronze Age that are preserved in the Museum of Zamora, used to mold and drain the cheese.
This craft tradition was maintained over the centuries in the province of Zamora. References to its history are the treaty of
Columella
Lucius Junius Moderatus Columella (; Arabic: , 4 – ) was a prominent writer on agriculture in the Roman Empire.
His ' in twelve volumes has been completely preserved and forms an important source on Roman agriculture, together with the wo ...
that, at the time of
Roman domination, informs about the usual procedures for the elaboration and conservation of cheese. Subsequently, continuous references to this product are detected in the different jurisdictions and municipal ordinances of the Zamora populations, in which rules are not only established on the sale of cheese, but also on its preparation. There are also references in feudal agrarian contracts, in which the delivery of cheese is usually contemplated as part of the personal benefits that the vassal has with his lord.
The references to the cheese also continue in the books in which the payments for tithes to the different churches, bishoprics and monasteries of the province of Zamora are recorded. Of special mention in this matter are the monastic foundations of Santa María de Moreruela and San Martín de Castañeda.
The cadastre of the
Marqués de la Ensenada (1752), also includes continuous references to the cattle herd and the production of cheese in the different towns of Zamora. It is also cited in the municipal accounts for festivals and tributes to illustrious people in the cities of
Zamora,
Benavente and
Toro, sometimes with mentions of a cheese in the format of a
cupcake
A cupcake (also British English: fairy cake; Hiberno-English: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as frui ...
.
All these historical references lead to a long-standing pastoral tradition and the consequent historical tradition in cheese making in the province of Zamora, both preserved today in most of its towns. The quality of the milk obtained from the native sheep breeds and the careful elaboration of the Zamorano cheese, has been the seed of its historical recognition and renown at a national level, being currently one of the most demanded products in the province of Zamora.
See also
*
List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
*
List of sheep milk cheeses
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese.
Sheep milk cheeses
* Abbaye de ...
References
{{Spanish cheeses
Cheeses with designation of origin protected in the European Union
Leonese cuisine
Spanish cheeses
Sheep's-milk cheeses