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Made with raw sheep's milk from the province of Zamora.
Made artisanally with sheep's milk, with very notable quality levels, under the Protected Designation of Origin Queso Zamorano. With a natural brown rind, and a well-defined and marked plait, bathed in olive oil during maturation. The paste is firm and compact, with a yellowish ivory color, and may contain small eyes evenly distributed throughout the cut.
Zamorano cheese is characterized by having genuine aromas and flavors, characteristic of raw sheep's milk, well developed and persistent on the palate. In addition, olfactory-taste characteristics can be appreciated, with hints of sheep's milk, cooked butter, or nuts, due to the traditional grazing system that feeds our sheep and their long maturation in the cellar.
TASTING: Consume at room temperature to appreciate its intensity, breaking it into small pieces to better assimilate its flavors and aromas.
Maturation: Depending on the wedge, it can range from 6 to more than 12 months.
Sheep Cheese
Sheep milk, natural rennet, lactic ferments, and salt. Natural rind. Origin of milk: Spain. Store in a cool place.
Nutritional information per 100g of product:
| Energy | 1966 kJ / 475 Kcal |
Fats | 41.7 g |
| Of which saturates | 31.13g |
Carbohydrates | < 1 g. |
| Sugars | < 0.5 g. |
| Starch | < 0.5 g. |
| Proteins | 25.9 g. |
| Salt | 1.69 g. |
Made with raw sheep's milk from the province of Zamora.
Made artisanally with sheep's milk, with very notable quality levels, under the Protected Designation of Origin Queso Zamorano. With a natural brown rind, and a well-defined and marked plait, bathed in olive oil during maturation. The paste is firm and compact, with a yellowish ivory color, and may contain small eyes evenly distributed throughout the cut.
Zamorano cheese is characterized by having genuine aromas and flavors, characteristic of raw sheep's milk, well developed and persistent on the palate. In addition, olfactory-taste characteristics can be appreciated, with hints of sheep's milk, cooked butter, or nuts, due to the traditional grazing system that feeds our sheep and their long maturation in the cellar.
TASTING: Consume at room temperature to appreciate its intensity, breaking it into small pieces to better assimilate its flavors and aromas.
Maturation: Depending on the wedge, it can range from 6 to more than 12 months.
Sheep Cheese
Sheep milk, natural rennet, lactic ferments, and salt. Natural rind. Origin of milk: Spain. Store in a cool place.
Nutritional information per 100g of product:
| Energy | 1966 kJ / 475 Kcal |
Fats | 41.7 g |
| Of which saturates | 31.13g |
Carbohydrates | < 1 g. |
| Sugars | < 0.5 g. |
| Starch | < 0.5 g. |
| Proteins | 25.9 g. |
| Salt | 1.69 g. |
