Dehesa de Los Llanos Artisanal Gran… | 🦆The Bow Tie Duck Manila
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Dehesa de Los Llanos Artisanal Gran Reserva Manchego DO Approx. 180g

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Manchego is a DO-clas­si­fied cheese iden­ti­fied by its sweet­ness and clas­sic her­ring­bone rind. The Gran Reser­va vari­ant from Dehe­sa de Los Llanos Arti­sanal is the 2012 Grand Prize Win­ner of the World Cheese Awards.

TAST­ING NOTES FROM THE CURATOR

From the Manchega sheep of the La Man­cha pas­tures of Spain straight to the cream­ery bare­ly a few steps away, this semi-hard sta­ple of Span­ish cui­sine has a sweet­ness that sharp­ens over nine months of aging. Past the sig­na­ture ined­i­ble her­ring­bone rind, the pâtĂ© of Gran Reser­va Manchego is gran­u­lar and flaky, with tiny pores that add fur­ther to the tex­tur­ing. Round­ed and toasty, fruit and nut fla­vors sit in per­fect bal­ance with piquant zesty under­tones. This is accom­pa­nied by the scent of La Man­cha grass and dried herbs — sim­ply, inher­ent­ly Manchego.

PREPA­RA­TION OR PAIRINGS

Reach for hon­ey, mar­malade, and nuts like almonds, hazel­nuts, or wal­nuts when you pre­pare a cheese­board with Manchego as its star. Toast up some crusty bread, arrange bowls of sun­dried toma­toes, figs, and olives on the side, and you can­not go wrong. Remem­ber, Manchego is a cheese that can stand alone, so there’s no guilt in fix­ing your­self a lit­tle plate and enjoy­ing its com­plex­i­ties with­out any accoutrements. 

Gran Reser­va Manchego goes best with aged Rio­jas in red or white, as the rus­tic earth­i­ness of wines from this region enhances the grit­ti­ness of this cheese. Our RamĂłn Bil­bao Reser­va DOCa 2015 is a per­fect choice for this. If you pre­fer a fruiti­er wine, try a rich Pri­o­rat or a refresh­ing­ly acidic Albar­iño. This is a beer- and whiskey-friend­ly cheese, too. Think stouts and porters, the dark­er and nut­ti­er the bet­ter, or a beau­ti­ful aged bour­bon with caramel and vanil­la under­tones. Go for Irish whiskeys too, ones with love­ly dried fruit and hazel­nut undertones.

A MUL­TI-AWARD-WIN­NING MASTERPIECE

From the land of Don Quixote, the land the Arabs orig­i­nal­ly called Al-Man­sha (“dry land”), the hardy Manchega sheep pro­duce this exquis­ite cheese. And the cream­ery at Dehe­sa de Los Llanos has turned tra­di­tion into an inter­na­tion­al­ly acknowl­edged art form. They have won bronze, sil­ver, and gold medals at the World Cheese Awards since 2007 and became the 2012 Grand Prize Win­ner, the acclaimed Best Cheese in the World.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Hard cheeses should ide­al­ly be wrapped in cheese paper after open­ing. An alter­na­tive is to wrap them tight­ly in parch­ment paper to allow them to breathe. Mois­ture is not as big a prob­lem for hard cheeses as it is for oth­er kinds, but don’t for­get to write up a label with the date you first opened the pack­age and to replace the parch­ment paper every time you open the cheese. It will be fine for up to one month.

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