{"id":32408,"date":"2017-12-02T08:00:19","date_gmt":"2017-12-02T13:00:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32408"},"modified":"2017-11-28T15:19:30","modified_gmt":"2017-11-28T20:19:30","slug":"cheese-day-campo-de-montalban","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-campo-de-montalban\/","title":{"rendered":"Cheese Of The Day: Campo De Montalban"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
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Campo De Montalban
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|KAM-poh, dee-Mont-ul-BAAhn|<\/p>\n

Our oohs and aahs are uncontrollable when we see <\/span>Campo de Montalban<\/span><\/a>\u2019s chevron-covered exterior. With a herringbone pattern and deep olive tint, the Spanish Campo de Montalban is a striking wheel\u2014it looks like Manchego, but with a little makeover. Its flavor too is all its own; you can expect mild butteriness with notes of nuts and a balanced acidity. Aged for three months, it has a firm texture, but still feels moist and supple in the mouth.<\/span><\/p>\n

Though the cheese itself has been around for a while, it hasn\u2019t gone by this name for too long: Quesos Corcuera\u2019s <\/a>Campo de Montalban was considered a <\/span>Manchego<\/span><\/a> until 1985 when PDO standards for Manchego were changed to mandate 100 percent sheep\u2019s milk. Campo de Montalban, however, is roughly 60 percent cow\u2019s milk, with the remainder being a mix of goat\u2019s and sheep\u2019s milk.<\/span><\/p>\n

Pairings with a touch of acidity best highlight Campo\u2019s flavor: We love juicy roasted tomatoes, or to go slightly sweeter, a fruit paste like <\/span>membrillo<\/span><\/a>. It makes an easy swap for Manchego in any recipe. In the wintry months, mix into grits and top with braised short ribs\u2014a glass of medium-bodied red on the side, of course, for the <\/span>ultimate cold-weather comfort. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Unlike Manchego, which is mandatory 100% sheep’s milk, Campo de Montalban is roughly 60% cow\u2019s milk, with the remainder being a mix of goat\u2019s and sheep\u2019s milk.<\/p>\n","protected":false},"author":11,"featured_media":32409,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1945,1948,1946,1944,1949,1947],"coauthors":[842],"class_list":["post-32408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-campo-de-montalban","tag-chevron-cheese","tag-manchego","tag-membrillo","tag-quesos-corcuera","tag-spanish-cheeses"],"acf":[],"yoast_head":"\nCheese Of The Day: Campo De Montalban - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, 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