Voted the World's Best Cheese 2012
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Dehesa de Los Llanos Gran Reserva is Spain's finest Manchego cheese. This impeccable raw milk cheese has a delightful sharpness and a firm, almost flaky texture. It has a warm nutty flavor with hints of the herbs and grasses of the extensive estate where the sheep roam. It is best enjoyed cut thinly and served at room temperature with a glass of full-bodied red wine.
This wedge of Gran Reserva Manchego is packaged in a handsome presentation box, and makes a delightful gift.
In 2012, Dehesa de Los Llanos Gran Reserva was named the World's Best Cheese at the World Cheese Awards, the only Spanish cheese to ever earn this award. No cheese could be more deserving. This cheese is made only from the milk of pure-bred Manchega sheep that roam the vast estate, which is over 10,000 hectares.
In 2018, this cheese was awarded a bronze medal at the World Championship Cheese Contest.
Unlike industrial Manchego made with pasteurized milk from many sources, Dehesa de Los Llanos only uses pure raw milk that retains the rich flavors of the land. No artificial colors or chemicals are used in its production, just pure ingredients and time.
World famous chef Ferran Adrià describes the cheese as: "intense, full-bodied, piquant, ripe ... A manchego cheese as it should be."
The Dehesa de Los Llanos estate is a land of rolling hills, dotted with cork and olive trees. Everything the sheep eat is either wild forage or is grown on the property. This Manchego bears the Queso Manchego Denomination of Origin seal, which guarantees its quality and authenticity.
The estate also has a rich history. Since the 12th century pilgrims have visited Virgin of Los Llanos, discovered on the property. In the 17th century, a Franciscan convent was built there. They began the custom of farming and livestock that continues to this day.
Eventually the property was purchased by the Marquis of Salamanca in the 1800s. He rebuilt the monastery, converting into a splendid palace, and improved the viability of the estate by digging wells and building cisterns to improve crop yield. Future generations continued to improve the estate, eventually introducing modern agricultural practices. Today the estate produces fine wines, premium Manchego cheese, extra virgin olive oil, walnuts and aromatic plants.
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