The nomadic shepherds of Castilla-Leon have been hand-crafting Zamorano cheese for centuries. It is aged for six months in a cold and humid environment where the curing cheeses are turned often and rubbed with olive oil. It bears the quality D. O. designation.

Zamorano is a traditional farm-house sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. Many cheese lovers prefer it to the Manchego cheese. It is an unsung hero in our family.

Zamorano cheese is made exclusively from milk taken from the Churra ewes, which yield the creamiest milk of any breed of sheep. This is what gives Zamorano a wonderful smooth texture that is far less grainy than Manchego, its more popular cousin from La Mancha. (more info)

The nomadic shepherds of Castilla-Leon have been hand-crafting Zamorano cheese for centuries. It is aged for six months in a cold and humid environment where the curing cheeses are turned often and rubbed with olive oil. It bears the quality D. O. designation.

Zamorano is a traditional farm-house sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. Many cheese lovers prefer it to the Manchego cheese. It is an unsung hero in our family.

Zamorano cheese is made exclusively from milk taken from the Churra ewes, which yield the creamiest milk of any breed of sheep. This is what gives Zamorano a wonderful smooth texture that is far less grainy than Manchego, its more popular cousin from La Mancha.

Zamorano tastes so good on its own that we enjoy it with crackers, olives and a good bottle of red crianza wine from Ribera del Duero. Zamorano cheese is a good companion to grilled or roasted meats, hamburgers and robust salads. It makes the world’s greatest macaroni and cheese, and perks up omelets.
(close)