Campo de Montalban | Culture: the word on cheese

Attributes

Producer:

Quesos Corcuera

Website:

www.corcuera.com/

Country of Origin:

Spain

Region of Origin:

Castilla La Mancha

Milk Type:

Cow

Milk Type:

Sheep

Milk Type:

Goat

Milk Treatment:

Pasteurised

Classification:

Firm

Rennet:

Animal

Rind:

Plasticoat

Shape:

Drum

Size:

8 ins diameter, 6 ins high

Weight:

7 lbs

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.

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.

Featured Cheeses

Featured Year:

2012

Featured Month:

Featured Day:

Featured Photo: