Spain’s Catalonia region has a noble and diverse cheesemaking legacy, with unique cheeses ranging from mató, a cottage cheese often drizzled with honey and eaten at dessert, to tupí, a product made from leftover bits of cheese that have been fermented in a clay pot with booze. Barcelona was largely absent from this legacy until 2019, when Italian former veterinarian and self-professed “super lover of cheese” Francesco Cerutti opened Pinullet. Claiming to be the only cheesemaker in Barcelona, Cerutti uses organic milk to produce as many as nine different varieties…
