I talk to customers every single day who love a brilliant Spanish Manchego or a sharp vintage cheddar, but they are looking for that next step up. They want something with that same satisfying bite but with a bit more complexity for their weekend grazing board. That is exactly when I introduce them to the magic of mixed milk cheeses.
If you usually reach for a hard, aged cheese, you absolutely must try the Los Cameros Mezcla Curado we have on the tasting block this week.
"Mezcla" means "mixed", and this cheese from the Rioja region of Spain shows exactly why blending milks is such an art form. The family behind Los Cameros uses a precise mix of pasteurised cow's milk (minimum 60%), sheep's milk (minimum 20%), and goat's milk (minimum 6%). Why do this? Because the cow's milk provides a beautifully smooth base, the sheep's milk adds a rich, buttery sweetness, and the goat's milk brings a bright, aromatic lift.
As a cheesemonger, what I really look for is a natural rind. Los Cameros matures this cheese for a minimum of six months and rubs the rind with their own family-produced extra virgin olive oil. This creates a living rind of ochres, browns, and greens that signals genuine cave ageing and imparts an incredible earthy, herbal aroma. The paste itself is a warm straw-yellow that starts off creamy before building to a brilliant pepper and savoury depth on the palate.
My Perfect Pairings:
Because this cheese has such a robust and deeply savoury profile, it loves sweet companions to balance it out.
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On the Board: Serve it alongside a generous wedge of sweet quince paste (membrillo), some jamon and a handful of salted Marcona almonds.
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In the Glass: To truly capture those Spanish vibes, pair it with a medium-bodied Tempranillo. If you prefer a cold drink on a sunny Newcastle afternoon, a crisp lager works wonders to cleanse the palate.