Mitica Campo de Montalban Cheese

Mixed milk cheeses have long been a convenient way to use up extra milk in different quantities. Mixed milk cheeses also allow someone to produce cheese from a small collection of different animals, rather than a large herd of one species. The origins of Campo de Montalban lie there: use different milks with one consistent recipe. That recipe happens to be for Manchego, and this cheese used to bear that name. When Spain granted Manchego D.O. status – or Denominación de Origen – it restricted the name Manchego to only be used on cheeses with 100% sheep’s milk. Such is the life of Campo de Montalban – a mixed milk Manchego-like cheese, but with a different name. This cheese is great for those who love Manchego or Spanish cheeses in general, but want to try something slightly different. It also has a less defined sheep flavor profile since it is blended with cow and goat milks. This produces a cheese without a strong gaminess, but a smooth balance of flavors. Like most Spanish cheeses, it’s perfect for tapas, or with a Spanish cider or wine. Try it grated over salads or soups, or in traditional Spanish recipes. It’s equally good on a cutting board in the center of the table, with a knife put out for people to nibble. Relatively mild, this cheese is good for entertaining those with varied palates.