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
Goat
Cow - Treatment
- Pasteurised
- 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, containing roughly sixty percent cow's milk with the remainder comprised of goat's and sheep's milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk. As Campo de Montalban is mixed-milk, its name was changed to reflect its home region. Made in the town of La Puebla de Montalban, its name translates to "the fields of Montalban."
Tasting Notes
While it still resembles a Manchego, 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 and balanced acidity. 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.
