External and Internal Apperance

External Apperance The first sense we use in cheese tasting is sight. This enables us to assess the shape, size, type of rind and its colour, which defines the presentation of the cheese.

Our Zamorano cheese is noted for having a rind with a mouldy appearance with the pattern of the esparto grass plait or band in the form of an ear of wheat.

Internal Apperance Once opened, we can also assess the colour and inner characteristics (holes, mould, cracks, etc) which tell us about the quality of its production and its maturity, desired or undesired fermentations, raw or pasteurised milk…

 Cabra

Goat´s: white although the very mature ones can become a light beige colour.

icono oveja Sheep´s: Young, semi-mature sheep´s cheeses are bone-white on the inside, becoming a yellowish orange. The yellow is brighter when the animals have been pastured.
icono vaca The colour of the cheese can also differentiate the types of milk which the cheese is made ​​or its maturity.