Dehesa de Los Llanos Artisanal Gran‚Ķ | ūü¶ÜThe Bow Tie Duck Manila

Dehesa de Los Llanos Artisanal Gran Reserva Manchego DO Approx. 180g

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Manchego is a DO-clas¬≠si¬≠fied cheese iden¬≠ti¬≠fied by its sweet¬≠ness and clas¬≠sic her¬≠ring¬≠bone rind. The Gran Reser¬≠va vari¬≠ant from Dehe¬≠sa de Los Llanos Arti¬≠sanal is the 2012 Grand Prize Win¬≠ner of the World Cheese Awards.


From the Manchega sheep of the La Man¬≠cha pas¬≠tures of Spain straight to the cream¬≠ery bare¬≠ly a few steps away, this semi-hard sta¬≠ple of Span¬≠ish cui¬≠sine has a sweet¬≠ness that sharp¬≠ens over nine months of aging. Past the sig¬≠na¬≠ture ined¬≠i¬≠ble her¬≠ring¬≠bone rind, the p√Ęt√© of Gran Reser¬≠va Manchego is gran¬≠u¬≠lar and flaky, with tiny pores that add fur¬≠ther to the tex¬≠tur¬≠ing. Round¬≠ed and toasty, fruit and nut fla¬≠vors sit in per¬≠fect bal¬≠ance with piquant zesty under¬≠tones. This is accom¬≠pa¬≠nied by the scent of La Man¬≠cha grass and dried herbs‚ÄČ‚ÄĒ‚ÄČsim¬≠ply, inher¬≠ent¬≠ly Manchego.


Reach for hon¬≠ey, mar¬≠malade, and nuts like almonds, hazel¬≠nuts, or wal¬≠nuts when you pre¬≠pare a cheese¬≠board with Manchego as its star. Toast up some crusty bread, arrange bowls of sun¬≠dried toma¬≠toes, figs, and olives on the side, and you can¬≠not go wrong. Remem¬≠ber, Manchego is a cheese that can stand alone, so there‚Äôs no guilt in fix¬≠ing your¬≠self a lit¬≠tle plate and enjoy¬≠ing its com¬≠plex¬≠i¬≠ties with¬≠out any accoutrements. 

Gran Reser¬≠va Manchego goes best with aged Rio¬≠jas in red or white, as the rus¬≠tic earth¬≠i¬≠ness of wines from this region enhances the grit¬≠ti¬≠ness of this cheese. Our Ram√≥n Bil¬≠bao Reser¬≠va DOCa 2015 is a per¬≠fect choice for this. If you pre¬≠fer a fruiti¬≠er wine, try a rich Pri¬≠o¬≠rat or a refresh¬≠ing¬≠ly acidic Albar¬≠i√Īo. This is a beer- and whiskey-friend¬≠ly cheese, too. Think stouts and porters, the dark¬≠er and nut¬≠ti¬≠er the bet¬≠ter, or a beau¬≠ti¬≠ful aged bour¬≠bon with caramel and vanil¬≠la under¬≠tones. Go for Irish whiskeys too, ones with love¬≠ly dried fruit and hazel¬≠nut undertones.


From the land of Don Quixote, the land the Arabs orig¬≠i¬≠nal¬≠ly called Al-Man¬≠sha (‚Äúdry land‚ÄĚ), the hardy Manchega sheep pro¬≠duce this exquis¬≠ite cheese. And the cream¬≠ery at Dehe¬≠sa de Los Llanos has turned tra¬≠di¬≠tion into an inter¬≠na¬≠tion¬≠al¬≠ly acknowl¬≠edged art form. They have won bronze, sil¬≠ver, and gold medals at the World Cheese Awards since 2007 and became the 2012 Grand Prize Win¬≠ner, the acclaimed Best Cheese in the World.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Hard cheeses should ide¬≠al¬≠ly be wrapped in cheese paper after open¬≠ing. An alter¬≠na¬≠tive is to wrap them tight¬≠ly in parch¬≠ment paper to allow them to breathe. Mois¬≠ture is not as big a prob¬≠lem for hard cheeses as it is for oth¬≠er kinds, but don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age and to replace the parch¬≠ment paper every time you open the cheese. It will be fine for up to one month.

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