Yesterday, I made a sandwich for lunch with some Campo de Montalban cheese inside one of my strangely unique wheat rye sunflower caraway rolls.
I love cheese but let me tell you, this particular cheese really rocks! The flavor melded so well with the flavors of rustic wheat and caraway seeds in my bread. I savored every single bite!
Campo de Montalban cheese (the name brings a smile on my face because I immediately think of Ricardo Montalban) is a yummy blend of cows’, sheeps’ and goats’ milk from Spain. I purchased a little wedge from Whole Foods on sale last week for $10/lb, which was cheaper than the yummy raw sheeps’ milk Manchego cheese. I think I am enjoying the Campo de Montalban cheese more than the Manchego!
This morning, I thinly sliced a few pieces to put on my breakfast Bruschetta with olives, garlic and basil. It melted beautifully under the broiler, keeping it’s shape. It didn’t get runny or stringy. It’s a “hard” cheese, not as hard as Parmesan though.
Nutritional Data per 1 oz serving
Calories 108 Calories from Fat 81
Total Fat 9g
Saturated Fat 7g
Total Carbohydrate 0
Dietary Fiber 0