This is how delicious Poncelet Punto Selecto looks now
On the occasion of his complete renovation , the new store of ** Poncelet Quesos **, the firm specializing in the selection and maturing of artisan cheeses , has incorporated more cheeses into its proposal “galactic ”. We talk about rare references that we can acquire and taste both at the point of sale of Argensola street like in your restaurant Poncelet Cheese Bar , by Jose Abascal.
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Thus, with regard to Spanish products, we find 12 new dairies Y 35 cheeses whose tuning and technologies differ from the more traditional ones. Some are treated with wine, and even with cocoa or with beer yes, as is the case of Matalobos Cheese with IPA Beer . This product of raw sheep's milk pressed paste it is infused with IPA-type craft beer in the paste itself. In addition, the bark is washed with oils of the variety arbequina , and have one three month maturation in a natural stone cave.
Another Spanish variety, very unusual in specialized stores in Madrid, is the Jimeno Monk Cheese , a rustic product of flowery bark that is refined naturally for a minimum of nine months in the basement of a traditional Leonese winery.
As a curiosity, the name derives from The Nodicia of Kesos, one of the first documented manuscripts in the Romance language of Spain. This parchment, from the medieval monastery of Rozuela, very close to Ardón, recounts the cheese accounting carried out by the grocer brother Jimeno, back in the year 974 . In it strictly elementary elaboration techniques and aging methods already used in the Middle Ages.
Each product is selected with care
Of France Another 11 new dairies arrive with specialties known there as fermier, that is, made with own milk production , having control of the entire process. Among the novelties, we highlight the brie-noir , an ancient specialty of the region of Meaux which has a much longer maturation. Also known as Brie des Moissons, Brie des Vendanges or Melun Noir, it is ideal for accompany coffee or tea.
From the French Basque region of Aquitaine , Poncelet brings us the Ardikit cheese , a variety of pure milk from Lacha sheep creamy and melting texture , quite similar to Camembert. And of Normandy , the Reserve Mimolette Cheese , made with raw cow's milk and matured for a minimum of 24 months , which gives it a firm as well as melting texture and a nutty flavor.
Stracchino Taleggio, the most traditional
In this new space we can taste or also acquire some specialty from Italy, As the Stracchino Taleggio cheese, a type of soft and generally square cheese made in Lombardy from the XII century.
With a tender texture and a delicious fruit flavor , this product made from raw milk is one of the varieties of soft pasta Older ; they already produced it in the Eleventh century some families from the small town of Taleggio, located in Bergamo. The name has to do with the tired cows, the stracche (in Lombard dialect) due to the long trip what they do in autumn and winter, when they leave the alpine pastures and go down to the villages.
The Poncelet selection appreciates sustainability
WHY GO
To discover new varieties , most of them ecological and elaborated in farms in which the animal welfare and respect for the environment. In fact, many of the collaborating dairies are located in protected environments such as Doñana, Arribes, Covadonga or the region of Tentudía, which is located within the largest existing wooded forest in Spain, between Badajoz, Huelva and Seville.
ADDITIONAL FEATURES
Inside the store there is also a new area in which they offer different tables every day proposed by Poncelet or your choice. it's possible pair them with wines or craft beers in a cozy space inspired by the world of cheeses, with high tables –in which solid French oak wood and plant elements predominate– and a mural signed by the plastic artist William San Jose, that recreates all these “galactic” changes.
Irresistible
Address: Calle Argensola 27 (half corner of Génova) See map
Telephone: 913080221
Schedule: From Monday to Friday from 10:30 a.m. to 2:30 p.m. and from 5:00 p.m. to 8:30 p.m.; Saturday from 10:30 a.m. to 8:30 p.m.; Sunday closed.