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Cheese from Spain, Castile and León, the province of Zamora
Whole milk of Churra and Castellana ewes is set with rennet at 28–35 °C, cut into small grains, warmed to no more than 40 °C and pressed into flat cylinders. The wheels are brined or dry-salted, then ripened at least 100 days, or 60 days for small cheeses, into a hard sheep cheese whose sides carry the mark of a woven esparto band.
| Whole ewe milk | Churra and Castellana breeds or their F1 crosses with Spanish Assaf; at least 6.5 % fat, 5 % protein and 17 % total solids[zamorano-spec2014] |
| Rennet | Dosed to set the milk in 20–60 minutes[zamorano-spec2014] |
| Salt | By brine or by dry salting[zamorano-spec2014] |
Total time across the recorded steps: 2 months
What changes: Starting material: whole milk of Churra and Castellana ewes
The ewes graze pasture, stubble and crop leftovers; in winter and at lambing their feed is topped up with good hay and legume or cereal straw.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole milk of Churra and Castellana ewes is set with rennet at 28–35 °C, cut into small grains, warmed to no more than 40 °C and pressed into flat cylinders. The wheels are brined or dry-salted, then ripened at least 100 days, or 60 days for small cheeses, into a hard sheep cheese whose sides carry the mark of a woven esparto band. Made in 7 steps over 2 months. The longest step, ripen, turn and clean, takes at least 2 months (Instituto Tecnológico Agrario de Castilla y L…) and runs at 10–12 °C (Otero V 2022).
| Main step | at least 2 monthsSet[zamorano-spec2014] | Ripen, turn and clean |
|---|---|---|
| Temperature | 10–12 °CReported[otero2022] | Ripen, turn and clean |
| Acidity | pH 4.8–5.8Set[zamorano-spec2014] | Ripen, turn and clean |
Zamorano is made only from Churra and Castellana ewes or their first crosses, whose milk is very rich (at least 6.5 % fat). Large wheels must ripen at least 100 days, and the ripe paste can show small white tyrosine crystals.
The specification does not require raw milk. In a 2022 trial, E. coli O157:H7 added to raw ewe milk fell during ripening at 10–12 °C but was still found after two months, so raw-milk Zamorano depends on clean milk. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Hazards the sources name: Shiga-toxin-producing E. coli O157:H7, added to raw ewe milk in a trial; it fell during ripening but was still found after 2 months.
Every number is labelled with how it is known. How this atlas is made
Zamora documents from the resettlement of the mid-11th century mention cheese, and local agrarian charters from the later 11th century list it among food given to vassals. The Catastro of the Marquis of Ensenada recorded the province's cheese and flocks in 1752. Small family dairies began in the late 19th century and grew into today's industry. Zamora supplies 18 % of Spain's ewe milk. An amendment applied for in 2012 and published on 16 December 2014 let makers use milk from first crosses with Spanish Assaf rams, lowered the minimum milk fat from 7 % to 6.5 % and cut the minimum ripening of cheeses under 1.5 kg to 60 days; Regulation (EU) 2015/625 of 20 April 2015 approved it.
