Queso Zamorano

Queso Zamorano is a full-fat pressed cheese produced exclusively in the Province of Zamora, Spain, from the milk of Churra and Castellana breed ewes, or from first crosses (F1) of those ewes with Spanish Assaf rams. The cheese is cylindrical in shape, with a hard rind ranging from pale yellow to dark grey, and a firm, compact paste from white to yellowish ivory in colour.

About this designation

Queso Zamorano holds PDO status, registered under file number PDO-ES-0089, with EU protection granted on 21 June 1996. The eAmbrosia identifier is EUGI00000012965. The designation is administered by the Consejo Regulador DOP Queso Zamorano. Production is confined solely and exclusively to the Province of Zamora, within the autonomous community of Castile-León. Both the milk production and the cheesemaking must take place within this defined geographical area. The permitted milk sources are ewes of the pure Churra and Castellana breeds, and first crosses (F1) of those ewes with rams of the Spanish Assaf breed; in the latter case, replacement stock may not come from within the holding. The cheese is a full-fat pressed type. Cheeses weighing more than 1,5 kg must be matured for a minimum of 100 days; cheeses weighing less than 1,5 kg must be matured for a minimum of 60 days. The fat content of the matured cheese must be a minimum of 45 % of the dry matter, the dry extract a minimum of 55 %, and the protein a minimum of 30 % of the dry matter. The pH must fall between 4,8 and 5,8. Each cheese bears a numbered casein sheet affixed at the moulding and pressing stage, and the marketed product carries a numbered secondary label that cannot be reused. Commercial labels must bear the words 'Queso Zamorano Denominación de Origen protegida'.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-0089; eAmbrosia identifier EUGI00000012965.
• Production is confined solely and exclusively to the Province of Zamora; no milk from outside the province may be used.
• First crosses (F1) of Churra or Castellana ewes with Spanish Assaf rams are permitted, but replacement stock may not come from within the holding.
• Each cheese carries a numbered casein sheet affixed at moulding and pressing, and a numbered secondary label that cannot be reused.

Tasting notes

Castilian-Leonese sheep's milk pressed cheese DOP from Zamora province (Castilian sheep breeds). Aged 100+ days. Pale-amber rind, ivory paste, firm dense texture, balanced sheep-milk flavor (similar profile to Manchego).

HoReCa use

Queso Zamorano may be marketed whole, in portions, sliced, or grated, provided that when sold in the latter forms it is packaged and its origin can be identified.

Packaging

• wheel-full-1-4kg
• wedge-vacuum-300g