Dehessa de los Llanos
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Artisan cured Manchego denomination of origin cheese
Tasting: Its six months of curing imbues the cheese with an ivory/yellow paste colour. The flavour of this artisan Manchego D.O. cheese is aromatic, intense, very elegant and with a long finishLactose-free cheese suitable for people who are allergic to eggs as it does not contain lysozyme
All raw-milk Manchego cheeses are elaborated from the milk of their own Manchega sheep flock.
Weight : 1/4 of wheel , 1/12 of wheel
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Artisan Manchego Designation of Origin cheese.
Enjoy a wedge (minimum weight 250 g) of each of our types of curing: Semi-cured, Cured and Gran Reserva with this pack. Perfect for a vertical tasting.Each sheep’s cheese wedge is suitable for those with egg allergies, as it does not contain lysozyme. All cheese elaborated at Dehesa de Los Llanos is lactose free.
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Gran Reserva Artisan Manchego denomination of origin cheese. 2012 World’s Best Cheese Award, WCA.
It is an artisan raw sheep’s milk cheese, with the Manchego Designation of Origin and cured for at least 9 months which has delighted chefs such as Ferrán Adriá or Berasategui.
Tasting:its nine months of curing imbues the cheese with an intense flavour and aroma, a flaky texture and a lovely lingering finish on the palate tempting one to have another bite. A gourmet cheese suitable for the most refined palates.
Weight : 3 kg
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Artisan Manchego Designation of Origin cheese.
Artisan Gran Reserva cheese.. Chosen as Best Cheese in the World at the 2012 World Cheese Awards.A gourmet cheese which has delighted chefs such as Ferrán Adriá or Berasategui. Its nine months of curing imbue the cheese with an intense flavour and aroma, a flaky texture and a lovely lingering finish tempting one to have another bite.
A cheese without lactose or additives. It does not contain egg lysozyme either, which is why it is suitable for persons who are allergic to eggs.
Weight : 1/4 of wheel , 1/12 of wheel
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Artisan semi-cured artisan Manchego denomination of origin cheese
Best Cheese Award in its category at the 2020 WCC.
The semi-cured sheep’s cheese is the youngest of the three types of curing. It is a cheese elaborated from raw Manchega sheep’s milk from their own livestock. It does not contain egg lysozyme or lactose.Tasting: creamy texture and is of an ivory white colour. Lactic smell which is reminiscent of cream, butter and yogurt. Pleasant and elegant taste.
All the cheeses are suitable for persons who are allergic to eggs or are lactose intolerant..
Weight : 1/4 of wheel , 1/12 of wheel