Saturday, April 28, 2007
Product Review: Campo de Montalbán and Laguiole Cheeses
While making a Whole Foods run a couple of weeks ago, we picked up two cheeses: Campo de Montalbán and laguiole. The first is a semi-hard, in this case made with cow and goat milk, though apparently it can also include sheep milk. There is a bit of a tang, provided, I suspect, from the goat milk, though the web reference above attributes it to three months of aging. It's supposed to be good with pasta, fruit, and meats, but I'll vote for straight up at room temperature (to get the full flavor) along with some bread. The Whole Foods price was $9.99 a pound.
According to Wikipedia, the latter is pronounced LAY-ole and is a French cheese made of raw cow milk. It's a creamy and firm cheese with a complex flavor after six months to a year of aging. Here's something on it from Cheese.com. Both would be good choices for a different take on your next cheese board.
According to Wikipedia, the latter is pronounced LAY-ole and is a French cheese made of raw cow milk. It's a creamy and firm cheese with a complex flavor after six months to a year of aging. Here's something on it from Cheese.com. Both would be good choices for a different take on your next cheese board.
Labels: Campo de Montalbán, cheese, languiole, review
