It is a cheese made from pasteurized sheep’s milk cured for at least 10 months, highlighting its unmistakable full and intense taste, which provides the milk of Churra and Merina breed sheep fed by grazing on moorland and pastures. The rind is hard, pale yellow colour with brown coating, and well defined. The paste is firm and compact, ivory-yellow, with a few small eyes scattered around the cut. There may be some small grains due to ripening. Characteristic aromas and flavours of a long ripened cheese, well-developed, complex and intense, with caramel and nuts notes persistent on the palate, sometimes slightly spicy.
Awards
- World Championship Cheese Contest
- Mountain Cheese Olympics Award 2009
Format
Product format characteristics:
- Place of Origin:
- Zamora
- Milk:
- Pasteurized cow’s, goat’s and sheep’s
- Shape:
- Cylindrical
- Flavour:
- Strong
- Weight:
- 3 Kg
- Fat (min):
- 50 %
