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Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora. It is cured for up to 9 months in dark, humid areas to promote the growth of a gray mold that forms a hard rind over the cheese. This results in a Manchego-like cheese that provides a smooth flavor, similar to caramel that has been slightly burned, combined with a natural, grassy taste. Zamorano is best served as an hors d'oeuvre or a snacking cheese to be paired with fruit such as pears and melons, or with meats such as sauage and serrano ham.