Zamorano mature from the Vicente Pastor dairy is an artisanal cheese made in Zamora from sheep's milk. The minimum time this cheese spends maturing is 16 months in optimum environmental conditions to attain an unbeatable quality. This results in a mature cheese, with an exceptional taste and fragrances for the palate.
It is served in 3kg units, half cheese, quarter cheese or wedge.
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|Weight||3 Kg, 1,5 Kg, 750 grs or 350-375 grs.|
|Mature period||12 months|
|Flavour intensity||Medium to strong|
|Geographical area||Castilla León|
|Pairing||Whiite wines, reserved red wine or manzanillas.|
|Kind of milk||Raw|
Its careful production and subsequent maturing gives this cheese a perfect evolution of rotund, pronounced aromas and flavors all through its more than 16 months of maturing. These extraordinarily nuanced and delicate flavors are characteristics of sheep's milk, obtained from indigenous flocks and herded in the traditional way. Its natural rind, with a blooming of mould, lends the cheese its distinctive character.
Zamorano cheese is protected by D.O.P, whose traditions and history dates back to cheese production in the Bronze Age. It's made in Zamora, with raw sheep's milk, and after the manufacturing process, it is left to mature.
The Vicente Pastor dairy produces raw sheep's milk cheeses where:
Care and precise selection is taken to obtain the highest quality of milk.
Manufacturing with the raw milk guarantees a richness of aroma, purity of flavor and a delicate texture in the final product.
The natural rind is bathed in olive oil.
Each piece is continually turned over in a prolonged and guarded maturation process in optimum environmental conditions to attain the highest levels of quality in our cheeses.
Zamorano is a cheese to be eaten and enjoyed, although it can also be used in a variety of dishes.