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Campo de Montalban

Producer
Quesos Corcuera
Country
Spain
Region
Castilla La Mancha
Size
8 ins diameter, 6 ins high
Weight
7 lbs
Website
www.corcuera.com/
Milk
Sheep
Cow
Goat
Classification
Firm
Rennet
Animal
Rind
Plasticoat

Founded more than 60 years ago by Eusebio Corcuera Gomez, Quesos Corcuera is a renowned producer of Manchego that also makes Campo de Montalban and a variety of goat’s milk cheeses. After many years working at Quesos Corcuera, Eusebio passed the business over to his two brothers, Ramon and Carlos who ran the business until a few years ago. Quesos Corcuera was then passed to their sister, Carmen, who is the current owner and operator. Campo de Montalban is a mixed milk cheese, with equal parts of goat and sheep’s milk (40%) and a smaller amount of cow’s milk (20%). This is unusual for mixed milk cheeses, which typically contain a majority of cow’s milk. Campo de Montalban was originally considered Manchego, but in 1985 the AOC standards for Manchego were changed so that the cheese must contain 100% sheep’s milk. As Campo de Montalban is mixed milk, its name was changed to the town it is produced in.

Tasting Notes

While the cheeses still look similar to each other, with a striated rind that is painted dark brown, the flavor of Campo del Montalban is all its own. Milk for Campo de Montalban comes primarily from Toledo and cheeses have a mild buttery flavor with notes of nuts. Aged for 3 months, the texture is firm, but moist and supple.

Pairings

Pair this cheese with a medium bodied red wine. It tastes best when served with foods with a bit of acidity such as roasted tomatoes or sweet accompaniments like membrillo or other fruit pastes.