Additional information
Packsize | 2/7 LB |
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Campo de Montalban is a mixed-milk cheese, containing roughly sixty percent cow`s milk with the remainder comprised of goat`s and sheep`s milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk. As Campo de Montalban is mixed-milk, its name was changed to reflect its home region. Made in the town of La Puebla de Montalban, its name translates to `the fields of Montalban.
Fourth generation cheesemaker Javier and his wife make this teardrop shaped cheese in their home in Lugo, Galicia, which also doubles as a cheese plant. It’s a tiny operation with only 4 employes, and the care with which this award-winning cheese is made shows. Javier waits until the end of the process to smoke the cheese with birch wood for up to 90 minutes. It develops a lovely caramel colored exterior, a golden interior with tiny eyes and a subtle smoked flavor. Javier says the aroma reminds his customers of a time gone by, when their food was cooked over a wood-fired flame. We couldn’t agree more.
Pressed paste cheese made with pasteurized goat´s milk, with a minimum ageing period of 30 days.
Cheese made from pasteurized goat’s milk. Wrapped in a crust with natural rosemary leaf.
This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.
Capricho de Cabra is a creamy, flavorful cheese produced with milk Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a sweet finish.