Campo de Montalbán

Campo de Montalbán is a type of cheese originating from the La Mancha region of Spain. It is a mixed milk cheese, made from a blend of cow's, goat's, and sheep's milk. The cheese is named after the Montalbán mountain range in the province of Toledo, where it is primarily produced.

History

The production of Campo de Montalbán cheese dates back to the 19th century. It was traditionally made by shepherds in the Montalbán mountain range, who would mix the milk from their different herds to create this unique cheese. The cheese has since become a staple of the region's cuisine and is now produced on a larger scale.

Production

Campo de Montalbán is a semi-hard cheese, with a maturation period of at least two months. The cheese is made by combining cow's, goat's, and sheep's milk in varying proportions. The milk is then heated and rennet is added to coagulate the milk. The curd is cut, heated, and pressed into molds. The cheese is then aged for a minimum of two months.

Characteristics

Campo de Montalbán has a firm, creamy texture and a pale yellow color. The flavor is complex, with a balance of sweet, tangy, and nutty notes. The cheese has a distinctive aroma, with hints of the different types of milk used in its production.

Uses

Campo de Montalbán is a versatile cheese that can be used in a variety of dishes. It can be served on its own, paired with wine, or used in cooking. It is often used in traditional Spanish dishes such as tapas and quesadillas.

See also

• List of Spanish cheeses
• Cuisine of Spain