Brindisa's founders are returning to their first love, the product that drove the original idea to establish Brindisa nearly 30 years ago, with a line-up of the very best, traditional, authentic Spanish cheeses.

With an appreciation for the diverse terroirs, traditions and flavours of Spain, Monika and her husband Rupert have introduced the UK to numerous artisan cheesemakers from all across the country. After three decades, Brindisa's ability to nurture Spain's best cheeses has been significantly enhanced by the construction of their very own Cheese Rooms, at the business' Balham headquarters.

Brindisa's new cheese rooms provide a perfectly stable environment for curing and maturing a wide range of cheese varieties. At the moment these include the ash coated and bloomy rind of Luna Negra, a delightfully clean tasting raw milk goats cheese; the iconic raw cows' milk Mahón DOP with its distinctive pimentón rubbed orange rind and its remarkable flavour profile; through to Rey Silo, a beautifully sculptured raw cows' milk cheese from Asturias. Alongside these are our classic cheeses; Cabra del Tiétar, Garrotxa, Campos Góticos semi-curado, La Peral, Peñoceo and Payoyo semi-curado.

Designed with the help of José Luis Martín, Spain's most respected cheese guru – famed for building traditional cheese caves all over Spain – the rooms are lined with authentic Spanish terracotta bricks to help control humidity. The bricks are set with breathable lime mortar that also has insect repelling properties.

By having specially designed cheese storage facilities, Brindisa can now import unwrapped cheeses from their suppliers. As well as cutting down on packaging, more importantly it enables the team to work with the  cheeses' natural rinds. Only when each cheese has achieved its optimum condition and flavour profile, is it made available to Brindisa's retail and foodservice customers.

Monika and Rupert have been busy ripening cheese, re-creating the conditions of the mountains of northern Spain to create the ultimate blue cheeseboard at the peak of readiness. Taking pride of place on this year's Christmas menu, the tapas bars of Brindisa Kitchens will showcase three superb and varied blue cheeses, including Cabrales, paired with pear and dark chocolate, La Peral with Moscatel grapes and Valdeón Picos de Europa with fresh quince.

Monika comments; “Here we are, almost 30 years on and as we gather around to celebrate Christmas. Our cheeseboards seemed the perfect symbol of how far Brindisa has come, since we first began.”

ENDS

For further press information and images,
please contact: Becky George at Monkhouse Food & Drink
E: eat@monkhousefoodanddrink.co.uk

T: 01939 290399
Tw: @monkhousefood
Insta: @monkhousefood

1Brindisa
9b Weir Road
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T: 020 8772 1600
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Tw: @Brindisa
Insta: @brindisaspanishfoods