Skagit Food Co-op blog:

the Cheese Whisperer

Queso de La Mancha: Campo de Montalban

Fans of semi-hard Spanish classics such as Manchego and Queso Iberico will relish the Campo de Montalban, a delicately tangy triple milk cheese with a lattice of traditional basket weave impression on the rind. This delightful cheese is crafted in La Mancha, the literary home of Don Quixote, surrounded by the mountains of Toledo, which are south of Madrid.

campoMany popular Spanish cheeses include goat and sheep milk for flavor and texture. Perhaps one of the most famous Spanish cheeses of all time is Manchego, a semi-firm sheep’s milk cheese with a porous texture and buttery tang. Campo de Montalban is similar in flavor to Manchego, mild with a semi-hard, slightly buttery texture.

Enjoy it shaved or sliced on salad, rice, pasta, or steamed vegetables. Or savor this cheese simply and elegantly on a cheese plate, at room temperature, alongside cured ham or salami, salted Marcona almonds, olives, and fresh figs. Campo de Montalban is available only while supplies last for the affordable, low price of $9.99 per lb.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.