A true icon of the Spanish table, this is a very special version of Spain’s most famous cheese.  Made exclusively from the milk of Manchega sheep, who graze on shrubs and grasses in the high plateau of the La Mancha region of Spain, raw-milk Manchego retains all of the complexities of its homeland.

These 12-month aged wheels offer a sharp and hearty character, reminiscent of the animals whose milk goes to producing it, and an intoxicating lingering, buttery finish.  Dehesa de los Llanos contains less salt than most Manchegos, resulting in a more pronounced sheepiness and finely balanced character.  Stands up beautifully to a myriad of rich foods with bold spices, and big, full-bodied wines. An absolute must-try is its classic pairing with Serrano or Iberico ham, or with Spanish membrillo – quince paste. Try with dry cured olives, roasted red bell peppers and a spicy Rioja.  In the unlikely event of leftovers, this is a scrumptious sandwich cheese.