This 100 day aged cheese is a blend of cow, sheep and goat’s milk from La Mancha; prior to 1985, it was also considered a Manchego cheese. Though the texture and appearance are similar to Manchego, the flavor exhibits characteristics of all three milks. It is rich and buttery and finishes with a perfect balance. Campo is always made with a minimum of 40% goat and sheep milk, giving it more flavor. It recently won Bronze in its category at the 2015 World Cheese Awards.

3.9

21 ratings

Lisa Filemyr

23 days ago

Chewier than I expected from what it looks like

Hannah Tucker

a month ago

Not blown away at all. Smooth, but has a weird aftertaste. Very nutty.

megan brown

a month ago

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