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Zimbro by Casa Lusa
This small gem of a cheese is produced in Portugal’s Regione di Alentejo, where Zimbro by Casa Lusa Ovelha is based on a recipe for the classic farmhouse cheese Azeitao. Made of unpasteurized sheep's milk, Zimbro is traditionally made using thistle as rennet to coagulate the milk. After the curd has set, the cheeses are molded into small one pound drums and repeatedly washed with salt water. This helps to form a natural, leathery skin. The cheese is then aged for 60 days before being released for sale. Upon slicing, the paste of Zimbro by Casa Lusa is silken and oily when ripe, then becoming harder and drier as the cheese ages. The crust is straw colored, sometimes dotted with patches of white and blue mold. The interior paste is ivory-white and unctuous. Zimbro, like most cheeses coagulated with thistle rennet, tends to have a characteristic, slightly sour (verging on bitter) finish. However, these flavors are balanced by the sweetness of the sheep's milk and herbaceous, savory and citrus notes.
Made from unpasteurized sheep's milk.
Photo depicts whole 15 ounce form of cheese.