Campo de Montalban
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.
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.
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.