Dairy
Churra
B tier
Churra sheep of Castile and León give milk closely associated with traditional Spanish ewe cheeses such as Zamorano. The milk is robust in fat and protein, slightly more rustic in aroma than Manchega when flocks graze rough plateau pasture, and excellent for pressed, aged wheels. Historical dual use for wool and milk shaped hardy, undemanding flocks. Cheesemakers prize Churra milk for deep savoury flavour development over months of ageing. Fresh uses include cuajada and simple curds. Though less globally famous than Manchego’s breed, Churra remains a pillar of inland Spanish sheep dairying and heritage PDO supply where rules still call for local ewes.
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Characteristics
Preparations
Traits
History
Churra flocks trailed the Meseta as milk, wool, and meat for Castilian communities.
Regional cheeses depended on Churra milk before foreign dairy breeds arrived.
Assaf and other imports pressured pure Churra dairy use; PDO rules later protected it.
Zamorano and heritage makers kept Churra milk culturally important.