CHEESE NOTES

High-res Campo de Montalban, a mixed milk Spanish cheese made from cow and goat’s milk cheeses. Very similar in both appearance and flavor to Manchego, which is not surprising given that until 1985 it was actually sold as  Manchego ( as I learned from Marcella the Cheesemonger). In that year, Spanish name-control designations stated that Manchego needed to be made from Sheep’s milk in order to carry that name, and Campo de Montalban came into existence.  In flavor it is mild, salty and sweet and a little bit nutty with a subtle peppery bite that lets you know there’s some goat at play. If I’m looking for a hard Spanish cheese I’d probaby veer towards the Zamorano rather than the Campo, but it’s a perfectly pleasant cheese. 

Campo de Montalban, a mixed milk Spanish cheese made from cow and goat’s milk cheeses. Very similar in both appearance and flavor to Manchego, which is not surprising given that until 1985 it was actually sold as  Manchego ( as I learned from Marcella the Cheesemonger). In that year, Spanish name-control designations stated that Manchego needed to be made from Sheep’s milk in order to carry that name, and Campo de Montalban came into existence. 

In flavor it is mild, salty and sweet and a little bit nutty with a subtle peppery bite that lets you know there’s some goat at play. If I’m looking for a hard Spanish cheese I’d probaby veer towards the Zamorano rather than the Campo, but it’s a perfectly pleasant cheese. 

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