This is a gold medal cheese
They have done it again. we have again in the list of the best cheeses in the world, a category manchego, with throne and solera. Because if there is something that puts Albacete in the spotlight of the universe, it is, without a doubt, its gastronomy, with cheese occupying a prominent position in our cheese Olympus. And Dehesa de los Llanos has once again said who is in charge here.
On this occasion, it has been A gold medal has been won by this fantastic semi-cured sheep cheese , in the category of hard-paste sheep cheese, possibly one of the most consumed varieties in our country.
The World Championship Cheese Contest has been held this year in Wisconsin and this Albacete cheese has been taken to the street jury. And it is not for less since has added 99'10 points out of 100 , beating a Croatian and an Austrian cheese that competed in the same category and that came out strong.
Up to 26 countries gathered in this contest that each year reveals more and more cheese references from all over the world. Although American cheeses have stood out from the rest (up to 90 medals have been won) the recognition for the best cheese in the world has gone for the second time to a Swiss Gruyère , specifically, for Gourmino Le Gruyere, which was already considered the best cheese in the world in 2008.
The World Championship Cheese Contest has been held this year in Wisconsin.
A CHEESE WITH PERSONALIZED PRODUCTION
The production of Dehesa de Los Llanos starts In XVII century when a congregation of Franciscan monks established their monastery here as a consequence of the pilgrimage that was organized around the apparition of the Virgin of Los Llanos.
After the confiscation of Mendizábal it was bought by the Marquis of Salamanca. Since 1893 it belongs to the same family, the heirs of the Marquis of Larios, developing its power in agriculture, livestock, hunting, cheese, winery and conservation of the natural and historical environment of the farm.
Today they can boast of numerous awards since the inauguration of the cheese factory, the most important being Best Cheese in the world at the 2012 World Cheese Awards , an award he received Gran Reserva maturation (from 9 months).
Dehesa de los Llanos is the only farm in Europe that has been in operation since its foundation.
"Nevertheless, every year more and better cheeses are made all over the world , it is more complicated to stand out and that is why we receive them with more joy”, he tells us Julián Illán, CEO of Dehesa de los Llanos , proud of an award that encourages them in that tireless search for excellence.
One of the secrets of this cheese, which is among the best in the world, is that It is made with the milk that they receive every day in the cheese factory from the previous day's milking, which makes the cheese maintain a unique and stable personality throughout the year.
The maturation is slow, highly controlled and practically personalized. The rind, being natural, has to be cleaned cheese by cheese with olive oil. And they are in charge of testing them before they go on the market to make sure that what comes out of it is always the best. Now that is pampering a cheese and the rest is nonsense.
The Gran Reserva is already a regular in the El Corte Inglés Gourmet store, but This half-cured one can be found on the cheese factory's own website..
Julián Illán, CEO of Dehesa de los Llanos.
In addition, you can find other gastronomic wonders worthy of any appetizer of kings such as wild partridge in homemade pickle and gourmet products such as lavender and rosemary honey or extra virgin olive oil.
The perfect pairing for this jewel of our cuisine is undoubtedly one of the house wines, the red Cima Mazacruz, which is one of those very intense cherry colored wines and with personality, a real scandal. Because if we have a good wine and a championship cheese, who needs more?
Dehesa de Los Llanos is a cheese with personalized production