Campo de Montalban? is a cow, sheep, and goat’s milk cheese from La Mancha. The exact proportion of the milk varies due to availability, and the flavor profile changes accordingly, however, Campo is always made with a minimum of 40% goat and sheep milk. The use of three different milks adds depth to the flavor, as you can taste each one, as well as the variety of herbs and grasses that the three different animals were eating. Aged 100 days, the texture and appearance are similar to Manchego. Indeed, before the Manchego DOP in 1985, this was considered a Manchego cheese.