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Gateway cheese

After mounting Poncelet, one of the best cheese shops in Spain, his mentor and ideologue, Jesus Pombo gave way to new projects. He organized a first exemplary maturation cellars where cheeses refined until they reach optimum points of evolution. After it opened in Madrid Cheese Bar, a bar of cheeses, where you can taste some of the emblematic pieces of the world. Cheese kept in a heated cellar in view with controlled humidity and temperature, and presents well designed tables with explanations, including its origin, maturity months, milks, sensory characteristics and harmonies with specific wines. Poncelet controls the entire process, from the selection of the pieces in origin to its service.

This same concept of cheeses–bar just replicate in Barcelona. Always faithful to its cultural and educational endeavor. And in addition, a kitchen with creative touches cheese (false Zamorano cheese gnocchi, croquettes, mushroom risotto). In Barcelona it opened two exclusive developments, the selection of Catalan cheeses and American cheeses.