Flocks of sheep roam along the roads in the province, chewing on every single clump of grass on its pastures. They then produce a generous amount of milk that is used to make our famous cheeses. A great work of mother nature that makes use of the milk and turns it into the classical delicacy known as Queso Zamorano (Cheese of Zamora). No tricks, but rather simple authenticity. The tradition of the master cheesemakers has been passed on down the generations and an increasing number of places are recovering this age-old activity as one of the most important features of our provincial heritage.