Wednesday, October 19, 2011

Campo de Montalban

Campo de Montalban is a Spanish cheese made from a mixture of cow's, sheep's and goat's milk. Made in the Region of la Mancha it looks very similar to Manchego in texture and appearance, both have light to dark, waxy herringbone rinds and light butter colored interiors. In fact Campo de Montalban was considered a Manchego until 1985.

The rind of Campo de Montalban has an olive green hue whereas Manchego is brown. The texture of the paste is slightly dry with the individual curds still visible like Manchego; but the taste is quite different. Aged for 3 months, the flavor is really rich. Having the benefits of cow and goat milk in addition to the sheep milk, gives this mild wheel pleasant nuances in flavor reminiscent of sweet, warm, roasted onions. Milky and nutty, too.

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