Queso Zamorano
Zamorano [ θamo'ɾano ] is a spicy Spanish cheese made from sheep's milk .
The cheese with the Designation of Origin D.O. Zamorano comes from the Spanish province of Zamora in the cold highlands of Castile-León . The milk for the hearty, salty-sour, slightly spicy cheese is provided by sheep of the Churra and Castellana races . After the milk has been heated twice and thickened, the resulting mass is pressed into molds, salted and stored in cellars for at least 100 days. Some companies put the ripening Zamorano temporarily in olive oil , which intensifies the spicy aroma of the Zamorano. Technically , of raw milk produced Zamorano cheese are also called a "Artesano". The Zamorano has a cylindrical shape. The hard, yellowish to dark gray colored rind with a zigzag - engraved on the edge and a spike-like pattern provided on the upper and lower sides, which point out that the cheese in original shapes of braided Esparto was pressed. The cheese has a fat content of 45% in dry matter . The loaf traditionally weighs between 1.5 and 4 kg.