Zamorano and Manchego are two famous cheeses from Spain.
They share some similarities but have distinct differences that set them apart.
A Brief History of Zamorano Cheese
Zamorano cheese originates from the province of Zamora in northwest Spain. The long cheesemaking tradition in this region dates back thousands of years to the time of early settlers. Zamora has historically been an agricultural area with an abundance of pastures ideal for raising sheep.
The native Churra and Castellana sheep breeds in Zamora produce high-quality milk that lends itself well to cheese production. For centuries, transhumant shepherds moved with their flocks over the plains and mountains of the region, making cheese in temporary settlements during their travels.
Zamorano acquired its name and identity relatively recently, in the 1980s. Before that, it was considered and sold as Manchego cheese. The creation of the regulatory Denominación de Origen council led to the standardization of Zamorano as a distinct type of cheese only made in Zamora using traditional techniques.
Today, there are over 60,000 registered sheep milk producers for Zamorano DOP cheese. Strict regulations govern every step of the process from animal feed to aging to guarantee consistency and quality.
A Brief History of Manchego Cheese
Manchego cheese has an even longer history stretching back to Roman times. It is named after the La Mancha region of central Spain, an area well suited for raising sheep due to its open grasslands. Manchega sheep have been bred here since ancient times specifically for the production of wool and cheese.
References to Manchego production appear throughout Spanish history in documents regulating trade, taxes, and monastic practices. Cheesemaking was a traditional household craft, with techniques and knowledge passed down for generations.
The Manchego cheese name and common standards were well established by the 1800s. In the early 1900s, cheesemakers formed a regulatory body to protect and promote authentic Manchego. The cheese received Denominación de Origen status in 1984.
Today, there are over 400 licensed dairies in La Mancha approved to make PDO Manchego cheese using milk only from Manchega sheep. It remains a point of pride for the region and one of Spain's most famous exports.
The Production Process: Similarities and Differences
Both Zamorano and Manchego use 100% sheep's milk - Zamorano from Churra and Castellana sheep, and Manchego from Manchega sheep.
The cheeses are produced in a very similar manner. The first step is curdling the milk with rennet, then cutting the curds and stirring gently as they are heated. The curds are put into molds to extract excess whey and form blocks which are pressed to achieve the final wheel shape.
A key difference is Zamorano is rubbed with olive oil during aging, giving it a darker hue than Manchego. Manchego has an ivory white color.
Zamorano is aged for a minimum of 100 days while Manchego is aged 60 days up to 2 years for Reserva varieties. Both are shaped into large cylinders weighing around 8-11 lbs. The rind bears indented basket-weave markings from the molds.
Taste, Texture, and Uses
Zamorano has a rich nutty sheep's milk flavor with a hint of olive oil fruitiness from the oil rubs during aging. It is creamier and sweeter than Manchego. The texture is firm and compact. Zamorano has a stellar reputation as a table cheese served on a cheeseboard. It also melts exceptionally well in dishes like grilled cheese.
Manchego is tangier, saltier, and sharper than Zamorano due to its longer aging. Manchego has a crumbly texture when young, becoming harder and flakier as it ages. Its verging-on-pungent flavor stands up to bold ingredients like cured meats, olives, and red wine. It is excellent for grating over pasta or salads.
Both Zamorano and Manchego have excellent cooking properties thanks to their ability to melt smoothly. They are ideal in Spanish dishes like tapas, tortillas, or churros con queso. Manchego works better than Zamorano for dishes wanting that true sheep's milk zing.
Appearance: How to Tell Them Apart
The most obvious difference between Zamorano and Manchego is color:
- Zamorano has a dark brown rind from olive oil rubs and an ivory interior.
- Manchego has a natural white to pale yellow rind and white interior.
Other clues are the markings, size, and shape:
- Zamorano has a more irregular basketweave pattern on the rind and a flatter, square block shape.
- Manchego has a neater semicircular basketweave pattern and a taller, cylindrical shape.
- Zamorano wheels are around 8.5-11 lbs compared to Manchego which is 7-9 lbs.
The DOP stamps are another clear identifier - Zamorano will be stamped "DOP Zamorano" and Manchego has the La Mancha DO stamp.
Key Takeaway: Zamorano is darker, smaller, and flatter than Manchego. Manchego is paler, larger, and more cylindrical.
Buying and Storing Zamorano and Manchego
Quality Zamorano and Manchego cheeses can be found in specialty cheese shops or ordered online through cheese retailers. Prices range from $15-$30/lb depending on age.
For the best flavor, buy wedges cut from a whole wheel rather than pre-cut and wrapped portions. Avoid cheese with mold, cracks, or an overly dry rind.
Store Zamorano and Manchego wrapped in waxed or parchment paper in the warmest section of your fridge. Let sit at room temperature about 30 minutes before serving for the fullest aroma and flavor.
Well-cared for, both cheeses can keep for 1-4 weeks after cutting. Enjoy Zamorano within 1-2 weeks as it tends to dry out faster. Harder Manchego lasts longer - up to 4 weeks for well-aged pieces.
Freezing is an option to extend shelf life. Grate or slice first, then wrap tightly and freeze for 2-3 months. Thaw overnight in the fridge before using.
Pairing Zamorano and Manchego with Drinks
Zamorano and Manchego both pair wonderfully with Spanish wines like Tempranillo, Rioja, and Sherry. Dry white wines also complement their salty, nutty notes.
Beer makes another excellent match for these cheeses. Brown ales, wheats, porters, and stouts work well with the hearty flavors. Try Spanish craft beers for a fully native tasting experience.
Other good drink pairings include:
- Dry or sweet sherry
- Sangria and other fruity Spanish wines
- Brandy and cognac
- Hard apple cider
- Coffee, tea, or sherry vinegar
Avoid strong clashes like sweet white wines and smoky scotch. Stick to drinks with similar intensity to the cheeses.
Key Takeaway: Spanish Tempranillo, sherry, and beer make ideal pairings. Avoid sweet wines and strong spirits.
Spanish Recipes Using Zamorano and Manchego
Here are some classic Spanish recipes that showcase Zamorano and Manchego cheeses:
- Tortilla Española - The iconic Spanish omelet with potatoes and onions, finished with melted Manchego or Zamorano.
- Pan Con Tomate - Grilled bread rubbed with tomato and garlic then topped with olive oil and Manchego shavings.
- Ensalada Mixta - Mixed green salad topped with cubes of Manchego or Zamorano, olive oil, and vinegar.
- Quesadillas - Grilled tortillas filled with chopped Manchego or Zamorano and a protein like chorizo.
- Croquetas de Queso - Breaded and fried cheese fritters, with Manchego or Zamorano as the star ingredient.
- Escalivada - Grilled vegetable stew topped with sliced Zamorano and fresh herbs.
- Polenta con Queso - Grilled polenta topped with melted Manchego or Zamorano.
For dessert, try Manchego with membrillo (quince paste) or fried milk-soaked Zamorano fritters drizzled with honey.
FAQs
What's the difference between Zamorano and Manchego cheese?
The main differences are the milk breeds, aging time, color, shape, and flavor. Zamorano uses Churra/Castellana sheep, ages at least 100 days, is rubbed in olive oil for a brown rind, has a squarer shape, and is creamier and sweeter. Manchego uses Manchega sheep, ages 60 days to 2+ years, has an ivory rind, is more cylindrical, and tastes sharper and saltier.
Which is better, Zamorano or Manchego?
It depends on your taste preferences. Zamorano is mellower and more approachable while aged Manchego has a stronger, more complex flavor. Both are considered high-quality Spanish cheeses with DOP protection.
Can I use Zamorano as a substitute for Manchego (or vice versa)?
Zamorano makes a good substitute for young Manchego since they have a similar texture when melted or grated. Aged Manchego has a sharper bite that Zamorano lacks. For pronounced sheep's milk flavor, always use Manchego.
How do I pick a good Zamorano or Manchego cheese?
Look for an even shape, solid rind, no cracks or mold, and a sticker labeling it as certified DOP Zamorano or Manchego. The cheese shouldn't seem overly dried out. For peak flavor, buy freshly cut wedges from a wheel.
How long does Zamorano or Manchego cheese last after being cut?
1-2 weeks is ideal for cut Zamorano, up to 4 weeks for well-aged Manchego. Properly store in wax paper in the fridge. Let sit out for 30 minutes before eating. Freezing for 2-3 months also works.
Conclusion
While Zamorano and Manchego share the same sheep's milk origin and production methods, they are distinct cheeses with their own taste and texture profiles.
Zamorano is sweeter and creamier thanks to its olive oil rubs while Manchego offers a sharper, saltier punch from its long aging.