Quantcast

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.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe