I am not completely sure how the conversation came up. My sibling said something about cheese tastings. I mentioned something about knowing about a shop in Madrid which organised them. Next thing I knew, I had been tasked with planning an escapade to try. However, closing on dates is not something my family is fast at doing, so by the time my sibling confirmed, the June date we wanted was sold out and I had to book for July.

The final date was Saturday the 5th of July at 13:00. The evening before, there was an explosion and fire in a factory in an area alongside both the speedway and the railway lines, and that forced me to reevaluate transportation – the warehouse worked with lithium batteries, which burn for a very long time. In the end, I decided to try for an early train, with a plan B to drive to a station halfway and meet my sibling there. While you could see the smoke from the wagon, there was no weird smell or anything and the train ran smoothly for once. Maybe we were five minutes late to Madrid? Funny, when I was warned at the station that there were delays. I had planned an extra activity in case we were early.

There was also Pride to take into account, as it was the main Parade, and that causes a cascade of station closures, including Recoletos, the station we had to go to. That would only be an issue to consider when we had to go back though, since they started at 18:00. We could always get the underground and find our way to Atocha.

We started off at the Museum of the National Library Museo de la Biblioteca Nacional. I had seen the museum already, but I had read that there was a temporal exhibit. However, we were unable to find it – it’s been apparently “temporarily closed”. It worked to pass the time out of the heat though. We were done at 12:30 – a bit too early to directly go to the store, but too late to try to see anything else. We decided to walk towards the shop, and we missed it at first, but we soon backtracked and walked into… a literal fridge.

Formaje (an old-fashioned Spanish word for cheese) is a specialised / delicatessen cheese shop. Created in 2020, it aims to “create community around artisan cheese”. They work with farmers, craftspeople, and traditional cheesemakers to distribute environmentally-conscious cheeses from producers who respect the natural processes, the landscape and of course the product. The store is designed to be a warehouse too, so it is… cold. Good thing I was carrying a jacket.

We waited in the shop, trying not to obstruct the customers, and gawked at all the types of cheese in display, all of which could be bought, and tasted beforehand! We saw some regulars who had their thermal bags ready for their shopping and debated getting a cheese subscription, and people wandering in out of curiosity. Around 12:55 a lady came to check us in. I was the closest to her, so I was able to take a picture of the whole set up and find a seat closest to the speaker. I have way too many attention issues not to want to be close to someone who is going to do some explaining I care about.

The tasting Cata de Quesos Edición Primavera involved fresh sourdough bread, butter, seven types of cheese, sweet quince paste, red and white wine, and “ice cider”. I am not a fan of alcohol in general, but the ice cider was magnificent. I am not going to gush about how all the cheeses were delicious. Assume I loved them.

To begin with, there was real butter from the farm Airas Moniz in Chantada (Lugo, Spain). Made from the raw milk of Jersey cows grass-fed in the north of Spain, it was fresh, yellow, creamy and salted, and the bread was delicious. The first cheese was Olavidia (from Jaén, Spain), made from goat milk. It had a small layer of smoked wood halfway through. Even if I don’t care much about “the proper order you should eat things in”, I discovered that goat-milk cheese is supposed to be a “soft-tasting” cheese, I have always found it pretty strong. The cheeses were organised from softer to stronger, which apparently is how you should consume them.

The second cheese was a Camembert (protected designation of origin, AOP from its French acronym) from the region of Normandie, France; it was creamy, made from raw cow milk, with a slight moulded rind (with Penicillium camemberti) which protects the inner creaminess.

Then came a Manchego (protected designation of origin, DOP from the Spanish acronym), made with raw sheep milk. It originated in a farm called Finca Valdivieso (Alcázar de San Juan, Ciudad Real). In my opinion this one was the weakest cheese, as I am a fan of older Manchego and this was less than a year old, though still nice.

Number four was a cheese I had not heard about before, Tronchón (from cheesemaker Los Corrales, Almedíjar, Castellón). Tronchón is generally made from raw sheep milk, though sometimes it might be made with goat milk or a mix of both. The one we tried was made from goat milk. The rind is dark and unappealing on sight, but it was nice enough. Despite my ignorance, this cheese is old enough that it was mentioned in Cervantes’ Don Quijote.

Another discovery was the German Blossom Hornkäse. Hornkäse comes from the Bavarian region of Allgäu. The cows that provide the milk are fed with local grass and they don’t have their horns cut (Did you know that a cow’s horns are connected to her throat and they are part of the digestion process?). The cheese is made in wood recipients using only wooden tools. This version comes with a crust of dry flowers which makes it… just amazing.

Sierra Sur was… the icky one. It smelled like literal stable – and not a clean one. It is made with raw goat milk and you have to fight yourself a little bit to take a bite of the rind. It is a seasonal cheese, which I wouldn’t be able to say whether it has gone bad… It did look like it had gone bad… But it was nice enough, if you could ignore the smell. Not something I would buy on my own though.

The last cheese, Savel, came from Chantada – like the butter at the beginning. It is made from raw cow milk, from Jersey cows, injected with Penicillium roqueforti. This was extremely strong, but really good, especially with the bread, and the ice cider called Bizi-Goxo. Though this one brand comes from the north of Spain and is made from Errezile apples, ice cider originally comes from Canada. To produce this particular spirit, the apple is kept through the winter on straw mats, and it does not rot. The resulting drink is stronger and sweeter than a regular cider.

We spent some time chatting with the lady who had given the explanations, then went on our way. We walked to the archaeological museum Museo Arqueológico Nacional, where they were running two temporal exhibitions. One was a personal-turned-public collection of Egyptian Artifacts called El Egipto de Eduard Toda. Un viaje al coleccionismo del siglo XIX (Eduard Toda’s Egypt: A trip to collecting in the 19th century). Eduard Toda i Güell (1855 – 1941) was the Spanish Vice-Consul in Egypt for a couple of years, during which he amassed a rather impressive collection of artefacts, which he eventually donated to public institutions. The bulk of what he owned is now held in the archaeological museum as part of both the permanent collection and the archives. He had antiques, carbon copies of reliefs, photographies and a hefty number of fakes – apparently, knowing they were so.

The second temporal exhibition we wanted to see was Alas para la guerra. Aratis y la Celtiberia: Wings for war, Aratis (a town, now an archaeological site) and Celtiberia. This one focuses on the Celtiberian culture and how it warred, using soldier helmets as a storyline. These particular helmets have a convoluted history – it turns out that between the early 1980s and 2013, someone used metal detectors to find artefacts from the ancient town and sell them out. This “gang” found and illegally auctioned up to 6,000 artefacts, including twenty helmets which had been forged between the 5th and 2nd century BCE. The archaeological site of Aratis, now called Aranda del Moncayo, would have been probably the most important Celtiberian site after Numancia if these guys had not systematically destroyed it.

The Aratis helmets are the most complete items of their kind that have ever been found. They were not really used for war, but were part of funerary treasures. Truth be told, Germany sounded the alert at some point around 2008 about the legality of the auctions, but the Spanish government did not stop them. Seven of the helmets were returned to Spain in 2018 thanks to the European buyers who learnt that they had been illegally exported, and 11 more have been located. The seven helmets are deposited now in the Museum of Saragossa, but that one is currently closed due to construction work (scattering some of its collections to be shown elsewhere), so they have been lent to the Archaeological Museum.

The exhibition also holds other weapons, parts of armours, and Celtiberian artefacts such as coins and brooches. I had seen some of the messed up spears in the museum in Tiermes, which makes sense, considering it also held Celtiberian items.

Afterwards, I finally (finally!) managed to find the reproduction of the Altamira Caves Neocueva de Altamira open! It just had not worked any other time I had been in the museum for the last ten years, and I had seen it once when I was really young, and something similar in the museum on site a lifetime ago. It was smaller than the one I remember from both times… And it makes me sad that I will never be able to see the real thing, because there’s a waiting list you can’t even get into any more, and only 50 people per year see the actual cave…

My sibling was not ready to go home just yet, so I thought they might like a stop at Kawaii Café before we turned in. We could take the underground and in under a change and 30 minutes – since I had been there just a couple of days before, I remembered the underground station. I was not sure whether there would be a queue to enter or not, but we were lucky. We alighted at Tirso de Molina and went into the café without problem – it was half empty at the time, around 16:30. They really wanted to order something cute – which is not hard. In the end, they chose teddy-bear-shaped pancakes with chocolate spread Ositos rellenos de Nutella, with chocolate syrup, whipped cream and banana slices. This time I went for a matcha frappé.

Afterwards, we walked down to Atocha Station down one of the shopping streets. We made a few stops, and reached the station just before the Pride Parade blocked the streets. There, we settled to wait for a train. On the way back, the factory that had had the accident was still smoking, but the dark cloud seemed weaker. However, I never thought I would have to consider “lithium explosion” in my adventure planning, to be honest…