Zamorano is a firm, pressed raw-milk cheese from the province of Zamora in Castile and León, made from the milk of Churra and Castellana sheep. Often likened to Manchego, it is denser and more piquant — buttery and nutty young, sharp, dry and crystalline with age — and is ringed by a hard rind cross-hatched with the herringbone imprint of its moulds and frequently rubbed dark with olive oil.