Zamorano is a name protected (DO), sheep's milk cheese from the Castile region in Spain. It is manufactured in cold and humid conditions using milk sourced from the Churra and Castellana sheep that are indigenous to the region. It is aged for at least 6 months, during which the cheeses are regularly turned and rubbed with olive oil, creating a rich and dark colored pate. It is firm in texture and its flavor is sharper and nuttier than typical Manchego cheeses. These cheeses were first created by nomadic farmers who, in a similar fashion to the production of Manchego, shaped and molded their cheeses in baskets from esparto grass, giving it a herringbone rind.