Three-milk Spanish cheese that's approachable and complex all at once.
Campo de Montalbán, a semi-hard three-milk cheese from La Mancha, Spain. Earthy hay, gentle tang, buttery sheep-milk finish.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Campo de Montalbán is a semi-hard pressed cheese from La Mancha in central Spain, made from a blend of sheep, cow, and goat's milk. It looks a lot like its more famous neighbor Manchego, but because it uses three milks instead of pure sheep, it doesn't carry the DO and walks its own line.
The paste is firm and ivory, pressed in the traditional basket-pattern mold so the rind carries that classic woven imprint. On the palate it leads with earthy hay and dry pasture, then opens into a quiet fruitiness from the cow's milk and a soft tang from the goat. The sheep-milk side keeps it sweet and buttery underneath, so the whole thing reads gentle and balanced rather than sharp.
This is a really approachable Spanish cheese, the kind that disappears off a tapas board without anyone needing to be sold on it. Just because it's mild doesn't mean it's not flavorful, and the three-milk blend gives it a complexity you don't find in a young Manchego.
Semi-hard and pressed, with a firm but yielding paste that slices cleanly and breaks with a slight crumble at the edges.
Gentle and approachable, with a mellow blend of three milks. Earthy hay and light fruit lead, with a quiet tang on the back end.
Clean and short, with a subtle tang that fades in a few seconds and leaves the palate ready for the next bite.
A soft creamy-buttery note from the cow's milk sits in the middle, with a light goat-milk tang giving it lift.
A gentle background of sweet sheep-milk nuttiness, more buttery than toasted.
Earthy hay and a touch of dry pasture come through the paste, the calling card of La Mancha sheep-milk cheeses.
No heat or piquancy, just a mild tang on the finish.
Natural rind
Natural pressed rind with a pattern reminiscent of the traditional esparto grass mold. Inedible in practice, but adds a faint earthy aroma to the paste.
Campo de Montalbán stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Spanish reds and a dry fino sherry pick up the earthy and lightly tangy notes, and Cava's bubbles cut the buttery cow-milk side.
The classic Spanish move is quince paste and Marcona almonds, which lean into the sheep-milk sweetness and balance the gentle tang.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
