Produced in Castile–La Mancha, Spain by the Corcuera family, Campo de Montalban is a 3-milk cheese (more sheep and goat than cow) that is a pleasant alternative to Manchego. Complements cured meats, such as chorizo and Serrano ham. Taste: Manchego like with a mild buttery flavor and notes of nuts. Pairings: Medium Spanish reds, Pinot Noir, Beaujolais or for a white wine try Sauvignon Blanc. Made with pasteurized cow, goat, and sheep's milk and traditional rennet.