Castile and León · Spain
Queso Zamorano.
Queso Zamorano shatters between your teeth with a crystalline bite, releasing waves of sharp, buttery intensity tempered by whispers of wild herbs and hay—the terroir of Spain's high plateaus captured in hard sheep's milk. Its aroma carries the earthy depth of a cool cellar, with just enough peppery heat to remind you this cheese demands your attention.
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The story
How it's made.
Why it tastes that way.
Queso Zamorano is made from the milk of the indigenous Churra and Castellana sheep breeds in the province of Zamora.
It has been produced for centuries in the Duero basin and resembles Manchego but is generally considered sharper and more complex. PDO was granted in 1993.
Production · spec
- Milk
- Sheep · raw
- Family
- Hard
- Rind
- natural
- Age
- 3–12 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queso Zamorano's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Queso.
29 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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