
Mitica Campo de Montalban Cheese
Much like Manchego, this Spanish cheese can’t use that name because in addition to sheep’s milk, it has cow and goat milks blended in too.
$9.98
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.
Brand Name | Mitica |
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Ingredients | Pasteurized cow, goat, sheep's milk, cheese cultures, rennet, salt, lysozyme (from egg white). |
Milk Source | Cow, Sheep |
Rennet Type | Animal |
Rind Type | Wax |
Milk Treatment | Pasteurized |
Country | Spain |
Dietary & Lifestyle | Gluten Free |
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