Clara Díez and Adrián Pellejo, founders of Formaje, have turned their passion for the dairy sector into a project that transcends gastronomy. In this episode, we talk about how Formaje was born, the culture behind craftsmanship, the challenges of the primary sector, and the value of doing things with purpose and coherence. Formaje is much more than a cheese shop: it is a cultural space that promotes conscious consumption and a connection between the city and rural areas. Their first store opened in 2020 at Plaza de Chamberí, 9 (Madrid), and they have recently opened a second one at Calle Castelló, 28 (Salamanca neighborhood). Both locations reflect the brand's philosophy: personally selected cheeses, direct links with farmers and producers, and a commitment to craftsmanship that respects the origin and the process. Furthermore, they organize tastings, talks, and meetings in their space to build a community around artisanal cheese. Topics we explore 00:00 - Intro02:20 - How did this industry appear in your life?07:50 - No one is going to rescue the primary sector, “We are not saviors of anything.”08:25 - The motivation to enter the world of cheese10:08 - What is Formaje.13:25 - The price of craftsmanship21:25 - Showing the beauty of cheese production23:03 - Lactose has been demonized23:55 - Which cheeses are suitable for lactose intolerant people?29:09 - There is a trend of consumers who only eat goat cheese32:30 - Microbiota and cheeses41:16 - What cheeses can a pregnant woman eat?49:10 - How does the animal's state affect the resulting milk?53:33 - What cheeses do you sell in your Formaje stores in Madrid?1:04:25 - Financial margins in the artisanal world.1:06:24 - On cheese craftsmanship: “Today there are fewer of us, and other markets have multiplied by a thousand.”1:12:10 - “You can't say you live in the countryside just because you go there in the summer.” Living in the countryside is very hard. This episode is brought to you by www.belevels.com
