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$18.50 / Lb
zimbro cheese
  • Raw
  • Animal Rennet
  • Age: 2 Months
  • Sheep Milk
  • Portugal
  • Approachable
  • Soft

With cardoon thistle added as a means to help coagulate the cheese, Zimbro packs a slightly bitter, herbal, vegetal flavor into a creamy little wheel. Its thick, pudding-like interior is rich and tangy, contained within stripes of white cloth to keep the bold, flavorful paste from spilling over. Hailing from Portugal, this aromatic cheese is best paired with something sweet, like Quicos de Chocolate or Mitica Fig & Almond Cake.

“In Portugal you'll be hard pressed to find a table without a wheel of Zimbro cheese. It produces a pudding-like texture as it comes to room temperature, transforming into an instant fondue. Just cut the top off and dig in with crudité or breadsticks, or spread on a Raincoast crisp and drizzle with Murray’s wildflower honey to bring out its sweet notes.”
Murray’s Sales Team – New York, NY
Raw Sheep's Milk, Salt, Rennet, Thistle Flower

Allergens: Milk

  • Zimbro is made in the small village of Lagares de Beira in Portugal.
  • With a thick, pudding-like interior, the cheese is traditionally bound in strips of white cloth to contain it
  • A combination of cardoon thistle and animal rennet are used to coagulate the cheese.
  • A relative of the artichoke, the cardoon thistle gives the cheese a vegetal, herby flavor that often veers into sour territory.
  • The thistle used to coagulate the cheese is picked during the summer months, dried, and then steeped in a tea-like liquid that is then added to the milk.
  • The use of the thistle in this Portuguese cheese was borne out of necessity, as the region limited cow population required other methods to coagulate the cheese beyond traditional animal rennet
  • The thistle gives the cheese its herbal aroma, and it develops a certain amount of funkiness from the brine wash used during its aging.
  • region of Portugal where the cheese is made,
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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