Barcelona is experiencing a sweet moment in cheese culture, where the product has evolved from a simple counter item to an element of narrative and craft. This selection includes 11 addresses where cheese is not only sold but understood and championed, ranging from urban workshops to temples of international produce.
Historic shops like Camarasa Formatges (on Santaló street), opened in the late 70s, remain a reference point with about 350 local and European selections. Aran Taribó, the third generation, leads the business. Similarly, Formatgeria Simó (Sant Pere Més Alt) offers an encyclopedic background with nearly 450 different cheeses passing through its counter annually, following seasonal rhythms.
The selection is small but very carefully considered with an almost militant logic: quality local and international artisanal cheeses, signed by small producers who work respectfully and sustainably.
Other establishments stand out for their specialization and philosophy. Pinullet (Sant Gabriel) is an urban rarity where cheese is made and sold in the same space, promoting radical proximity. Llet Crua (in Sants) focuses exclusively on artisanal Catalan cheese made with unpasteurized raw milk, sharing an ethic of small scale and clear identity.
Places like La Teca de Vila Viniteca (Agullers), captained by Eva Vila, are considered living archives of taste, offering an immense assortment and precise advice. Furthermore, Artefor (Salvà) functions as a meeting point for experts and curious individuals, featuring experimental pieces and a clear educational vocation led by cheesemakers David Morera and Jordi Arroyo.
