Patrick Oconnell
Zimbro is a Portuguese artisanal cheese with a thick, creamy texture, made from sheep's milk. It is best served at room temperature and eaten with a spoon. The cheese has a custard-like texture with lemon and olive flavours. It is recommended to serve 70-120g of Zimbro per person, depending on when it is being eaten. The cheese can be paired with cider, honey or jam, or spread on bread with a glass of Syrah or Tempranillo.
| Characteristics | Values |
|---|---|
| Country of Origin | Portugal |
| Milk Type | Sheep |
| Flavour | Slightly bitter, herbaceous, vegetal, sour, piquant, tart, spicy, hints of berry, bark, olive, lemon, sweet, citrussy |
| Texture | Creamy, custard-like, pudding-like, runny |
| Rind | Straw-coloured, leathery, washed |
| Serving Temperature | Room temperature |
| Portion Size | 70-120g per person depending on when served |
| Pairings | Syrah, Tempranillo, Rioja Reserva, cider, honey, jam |
| Storage | Refrigerate below 8°C, use cheese paper to store, consume within 7 days of receipt or the date shown on cheese, consume within 5 days of cutting into the cheese |
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Serving temperature and portion size
When serving Zimbro cheese, it is important to consider the portion size and temperature to ensure an optimal tasting experience. Zimbro is a Portuguese artisanal cheese with a unique flavour profile and texture.
Serving Temperature
Zimbro cheese is best enjoyed at room temperature. This allows the cheese to have a thick, creamy texture that is perfect for scooping with a spoon or spreading on bread. It is recommended to remove the cheese from refrigeration and let it come to room temperature before serving. This will enhance the flavour and texture, ensuring a pleasant sensory experience.
Portion Size
The suggested portion size for Zimbro cheese can vary depending on the context and occasion. As a guide, 70-120 grams per person is a suitable range. If serving Zimbro after a large meal or as part of a buffet, a smaller portion of around 70 grams will be sufficient. However, if the cheese is the main focus of the meal, consider allocating at least 100 grams per person. If your guests are particularly fond of cheese or have a heartier appetite, you can increase the portion size to 120 grams or more. Adjusting the portion size accordingly ensures that your guests can appreciate and savour the unique flavour and texture of Zimbro cheese.
It is worth noting that Zimbro cheese is known for its intense and unique flavour profile, which includes hints of bitterness, tartness, spiciness, and sweetness. Therefore, it is essential to consider your guests' preferences and palates when determining the portion size.
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Pairing with drinks
Zimbro is a Portuguese artisanal cheese with a unique flavour profile. Its bitterness and herbaceous, vegetal notes come from the use of thistle in the coagulation process, as animal rennet is not traditionally used in this region. The brine wash used during ageing also adds a certain amount of "funkiness" to the cheese. The cheese has a thick, creamy texture and is best served at room temperature.
When pairing drinks with Zimbro cheese, consider the following:
- Cider: The tart, pungent flavours of Zimbro can be balanced by the crisp, refreshing taste of cider. The sweetness of cider will also help to enhance the subtle sweetness of the cheese.
- Rioja Reserva: A glass of Rioja Reserva can complement the slight hint of olives and lemon in the cheese, creating a well-rounded and satisfying pairing.
- Syrah or Tempranillo: These red wines can stand up to the bold flavours of Zimbro, with their own notes of spice and berries that mirror the cheese's complexity.
- Light red wine, rosé wine, lager beer, or rum: Medium-flavoured cheeses like Zimbro pair well with these drinks, offering a harmonious combination of flavours and aromas.
When serving Zimbro cheese, it is recommended to provide a portion size of 70-120g per person, depending on the context of the meal. If served after a large meal or as part of a buffet, 70g per person is ample. However, if the cheese is the main focus of the meal, consider allowing 100-120g per person, especially if your guests are particularly fond of cheese!
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Ripeness
Zimbro cheese is made from raw sheep's milk and thistle rennet, which gives it a unique herbaceous, vegetal flavour. The thistle used in the cheese's production is from the cardoon plant, a relative of the artichoke. This vegetable rennet imparts a slightly bitter taste to the cheese, along with hints of tartness, spiciness, berries and bark. As the cheese ripens, these flavours become more pronounced and complex.
The ideal ripeness of Zimbro cheese depends on personal preference. Some may enjoy it slightly under-ripe, while others prefer it fully ripe or even slightly over-ripe. The ripeness will also depend on how the cheese is to be served. For a softer, more spreadable texture, allowing the cheese to ripen further is advisable.
To determine the ripeness of Zimbro cheese, one can look out for specific indicators. The exterior of the cheese will develop a straw-coloured rind, and the interior will become more creamy and runny. The cheese will also develop a clean, perfumed aroma with a sweet, citrussy finish when ripe. Another sign of ripeness is the appearance of blue, green, and grey spots on the outside of the cheese, which are mould spots that are safe to consume and do not affect the flavour.
It is important to note that Zimbro cheese should be consumed within a certain timeframe after purchase to ensure optimal flavour and texture. It is recommended to eat the cheese within 7 days of receipt or the date indicated. Once cut into, the cheese should be consumed within 5 days. Storing the cheese properly, such as using cheese paper and refrigeration, can also help maintain its quality and delay the ripening process.
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Storage
Zimbro is a Portuguese artisanal cheese, produced in small batches, and crafted with thistle rennet. Thistle rennet is made from the cardoon plant, a relative of the artichoke. The use of vegetable rennet gives the cheese its distinctive bitter, herbal taste.
Zimbro is typically aged for 60 days, during which time it develops a pudding-like interior with a clean, perfumed aroma and a sweet, piquant, herbaceous finish. As the cheese matures, blue, green and grey spots will appear on the outside while the inside becomes more runny. These mould spots are safe and do not affect the flavour of the cheese.
It is best to eat zimbro cheese within 7 days of receiving it. Once you have cut into the cheese, it should be eaten within 5 days. When serving, it is recommended to slice off a thin layer of the top and then scoop out the interior with a spoon.
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Presentation
Zimbro is a Portuguese artisanal cheese with a thick, creamy texture and a unique flavour profile. It is produced from unpasteurised sheep's milk in the Serra da Estrela Mountains, in the north of Portugal. This cheese is best served at room temperature and then scooped with a spoon.
When serving Zimbro, it is recommended to provide a portion size of 70-120g per person, depending on when the cheese is being served. If served immediately after a large meal or as part of a buffet, 70g per person is ample. However, if the cheese is the main part of the meal, consider allowing at least 100g per person, and maybe even 120g if your guests are particularly fond of cheese! If you are serving a small group, you may want to provide slightly larger pieces to ensure that the portions look substantial.
Zimbro is a bold, herbaceous cheese with a slightly bitter, vegetal flavour. It has a custard-like texture and notes of lemon and olive. As the cheese matures, blue, green, and grey spots will appear on the outside, while the inside becomes more runny. These mould spots are safe to consume and do not affect the flavour. Simply slice off the top of the cheese, scoop out the paste from the interior, and enjoy!
When presenting Zimbro, it is recommended to serve it on a platter or a plate that allows for easy scooping. You can pair Zimbro with a cider, honey, or jam to balance its harsh, pungent flavours. Alternatively, it pairs well with a glass of Rioja Reserva or a Syrah or Tempranillo. If you want to serve it as part of a cheese board, you can include some bread, crackers, or baguette slices for spreading.
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Frequently asked questions
Zimbro is a Portuguese artisanal cheese with a thick, creamy texture. It is best served at room temperature and then scooped with a spoon. It is recommended to serve 70-120g per person, depending on when you are eating the cheese.
Zimbro has a uniquely herbaceous, slightly bitter flavour with hints of olive and lemon. It has a custard-like texture and a clean, perfumed aroma with a sweet, citrussy finish.
The cheese's bitterness and pungency can be lifted by pairing it with cider, honey or jam. It also goes well with a glass of Rioja Reserva or a Syrah or Tempranillo red wine.
