Fuentesaúco, a municipality in the southeast of the province of Zamora, belongs to La Guareña, the region from whose river it takes its name. Its economy is dominated mainly by the primary sector, which enables an agri-food industry focused on the transformation of meat and dairy products.
Zamora
Fuentesaúco
Its agriculture is mainly extensive based on dryland crops, especially cereals, although the area dedicated to irrigation is also important. It is worth highlighting the Garbanzo de Fuentesaúco (D.O.), as well as the cultivation of asparagus and its cheese factory.
Zamorano Cheese (DOP) is made with raw sheep’s milk. Its maturation for cheeses weighing less than 1.5 kg. must be at least 60 days; 100 days for those who exceed this weight. It is characterized by its cylindrical shape with a diameter of 24 cm and a maximum height of 14 cm, with a maximum weight of up to 4 kg.
Its hard, well-defined bark ranges from pale yellow to dark gray. The paste, firm and compact with some small eyes, ranges from white to ivory. Characteristic aromas and flavors of fresh sheep’s milk, with touches of butter and hay in the younger ones until reaching flavors of well-evolved milk curd with nuances of nuts as maturation progresses, with more intense and developed flavors in the older ones. cured and with a long persistence on the palate.
Every year, the last weekend of August takes place in Arenas de Cabrales (Cabrales, Asturias) the celebration of the Cabrales Cheese Contest, with exhibition and demonstrations of the elaboration [...]
