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Queso Zamorano con Nueces
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Queso Zamorano is Zamora's pressed sheep cheese from Castilla y León: firm, nutty, and a little sharp, served simply in wedges with walnuts so the milk and ageing speak first.
Appetizers & Snacks
Spanish
Dinner Party
Special Occasion
Picnic
10 min
Active Time
0 min cook•50 min total
Yield6 servings
Queso Zamorano is Zamora's cheese, from Castilla y León, made from the milk of Churra and Castellana sheep and aged until it turns firm, nutty, and a little wild at the edge. It is not Manchego under another name. It is drier, more rustic, with a darker rind and a bite that belongs to the Castilian plateau.
There is no cooking here, so the method that decides it is patience at the table. Do not serve it fridge-cold. Cut it cold if you must, then let the wedges sit until the paste loses its chill and the aroma comes back. Cold cheese tastes half asleep. At room temperature, the sheep's milk fat softens just enough, the salt settles, and the walnuts make sense beside it.
If you can't find Queso Zamorano where you are, choose an aged sheep cheese from Castilla y León first, or a curado Manchego at a pinch. Manchego will be smoother and sweeter, less rough in the best way, so don't pretend it is the same. No hace falta haber pisado España. Buy the best aged sheep cheese you can, cut it cleanly, and leave it alone. Siempre sale, si lo sigues.
Queso Zamorano belongs to the province of Zamora in Castilla y León, where sheep's milk cheeses grew from the old pastoral life of the Castilian plateau. Its protected character comes from milk of Churra and Castellana sheep, breeds long tied to the region's dry grazing land. The cheese is pressed, salted, and aged until the paste firms and the rind darkens, giving a more rugged Castilian profile than the better-known Manchego from La Mancha.
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Discover Culinary ExplorerIngredients
Queso Zamorano DOP
Quantity
300g
aged, cut into wedges
walnuts
Quantity
90g
lightly cracked or halved
rustic bread
Quantity
120g
sliced
membrillo (quince paste) (optional)
Quantity
30g
thinly sliced
extra virgin olive oil (optional)
Quantity
1 tablespoon
| Ingredient | Quantity |
|---|---|
| Queso Zamorano DOPaged, cut into wedges | 300g |
| walnutslightly cracked or halved | 90g |
| rustic breadsliced | 120g |
| membrillo (quince paste) (optional)thinly sliced | 30g |
| extra virgin olive oil (optional) | 1 tablespoon |
Equipment Needed
- •Sharp cheese knife
- •Small wooden board or plain ceramic plate
Instructions
- 1
Temper the cheese
Take the Queso Zamorano out of the refrigerator 40 minutes before serving. Leave it covered lightly, not wrapped tight, so it loses its chill without drying. This is the one step that matters: cold sheep cheese tastes flat and waxy, while tempered cheese gives you the nutty, salty bite you paid for.
- 2
Cut clean wedges
Cut the cheese into wedges or thick shards, about 35g to 50g each, keeping a little rind on each piece if the rind is clean and natural. Pésalo, no lo adivines, at least the first time. A few proper pieces look better and eat better than a pile of thin scraps.
- 3
Arrange simply
Set the wedges on a plain plate or wooden board with the walnuts close beside them. Add sliced bread and, if you like, a small piece of membrillo for sweetness. Do not bury the cheese under honey, herbs, or fruit. Zamorano has done its own ageing; let it speak.
- 4
Serve at ease
Just before serving, add a few drops of good olive oil to the plate if the cheese is very dry. Taste the cheese first, then the walnut, then both together. The walnut softens the salt and brings out the sheep's milk richness. Tal como se hace allí, plain and correct.
Chef Tips
- •Look for Queso Zamorano DOP made from Churra and Castellana sheep's milk. If the label only says generic sheep cheese, it may still be good, but it is not the Zamoran cheese you came for.
- •If you cannot find Queso Zamorano, choose an aged sheep cheese from Castilla y León first. A curado Manchego works at a pinch, but it will be rounder and less rugged.
- •Serve it with walnuts, rustic bread, and a dry fino, amontillado, or a young red from Toro. Sweet fruit is optional. The cheese should remain the center of the plate.
Advance Preparation
- •Walnuts can be cracked and bread sliced a few hours ahead; keep both covered at room temperature.
- •Cut the cheese up to 1 hour ahead, cover it lightly, and let it temper before serving. Do not leave it sitting uncovered until the edges dry.
Frequently Asked Questions
Nutrition Information
1 serving (about 92g)
Calories
405 calories
Total Fat
31 g
Saturated Fat
13 g
Trans Fat
0 g
Unsaturated Fat
16 g
Cholesterol
55 mg
Sodium
500 mg
Total Carbohydrates
16 g
Dietary Fiber
2 g
Sugars
4 g
Protein
17 g
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