For six and a half years, Pinullet, located on Sant Gabriel street, has established itself as an urban cheese shop that crafts products artisanally in the heart of Vila de Gràcia. Each week, the establishment receives 1,000 liters of high-quality organic raw milk from Cardedeu, the foundation for its seven cheese varieties.

Pinullet's weekly production reaches 120 kilograms of cheese, totaling about 480 kilograms per month. The house specialty is stracchino, a fresh, pointed cheese described as flavorful, acidic, and creamy, with an intense taste. This product aims to demystify the idea that fresh cheese is a simple offering, providing a much more complex elaboration.

In addition to stracchino, Pinullet offers a wide range of cheeses, including brossat (ricotta) and mozzarella. They also produce a soft-paste camembert-type cheese and three long-aged cheeses: one with truffle, one with basil, and another aged for six months, resting in a controlled temperature and humidity chamber. Another notable product is their ash-ripened cheese, made with organic pasteurized milk and lactic rennet with ash, aged for 21 days.

Crafting cheeses in an urban environment is a challenge the entrepreneur embraced after growing up in the countryside and feeling the need to bring a piece of that environment to the city. Seven years ago, he set out to create a camembert in a metropolitan context. The entrepreneur asserts that he is the only one in Europe preparing this type of cheese with organic raw milk within a large city, and highlights that Barcelona is a leading city in gastronomy and in the search for gourmet products.