Description
The Queso Zamorano PDO is cheese produced with whole sheep's milk of the Churra and Castellan breeds.
Production Area
Queso Zamorano PDO is produced in the province of Zamora in the Autonomous Community of Castilla y León.
Production Method
The curdling is carried out using an optimal quantity of rennet at a temperature which ranges from 28-32°C for a period of 30-45 minutes. The curds obtained are then reheated to a maximum temperature of 40°C. The paste is then pressed and transferred to the moulds where it undergoes salting which can be dry or in brine in which case the maximum immersion time is 36 hours. Seasoning takes place in an environment with controlled temperature and humidity for at least 100 days, during which the cheeses are turned and cleaned a number of times.
Appearance and Flavour
Queso Zamorano PDO has a cylindrical shape and flat faces. The rind is hard, pale yellow or dark grey. The paste is compact, the colour ranges from white to ivory-yellow, and it may have small holes. The taste is intense, but not strong, persistent and buttery to the palate and slightly spicy, especially in the seasoned variety.
History
The first accounts of the importance of the production of Queso Zamorano PDO in the area come from the Roman era. Other historical references come from the medieval period; at that time, monasteries and neighbouring area were largely dedicated to this activity and other agricultural work. The first family and artisanal industries dealing with the production of this cheese can be traced back to the end of the 19th century.
Gastronomy
Queso Zamorano PDO should be kept in a fresh, dry area or in the refrigerator in the vegetable compartment, covered with Clingfilm or tin foil. It is ideal grated, however, it must be consumed immediately to avoid the onset of the oxidisation process. It goes very well with a good local red wine.
Marketing
The product is sold as Queso Zamorano PDO. The regulating board can authorise the use of the name Artesano (artisanal) when the cheese is produced with raw milk and animal rennet, in accordance with the established laws, which qualify it as an artisanal product. It is sold whole, in slices and prepacked vacuum-sealed.
Distinctive Features
Queso Zamorano PDO has a characteristic and intense aroma, which evokes images of the cellar where it completes its ripening.
