Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

Zamorano - unpasteurised ewe’s milk cheese from Zamora, Spain. If it were produced closer to Madrid it could be classified as a Manchego (from La Mancha). It is one of Spain’s best hard cheeses. Quite hard, much like a young Parmesan or Manchego - slightly oily. It has a delicious lanolin type aroma and taste.

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