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Made from a combination of cow, goat, and sheep's milk, this cheese originated in Spain as a cheese considered to a Manchego-style cheese, but is actually different in several respects. Semi-firm in texture like a Manchego, Campo de Montalban is aged for 3 months providing a slightly tangy and buttery flavor. The color of the Campo de Montalban is more straw-yellow and not as white as the Manchego, while the consistency has a tendency to be slightly greasier. It can be served as a snacking cheese or an excellent choice for serving with pasta, fruit and meats.
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