If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Cheese Master Affineur, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.

ART MADRID’ 26: 21 YEARS OF CONTEMPORARY ART

Discover all the information about the artists and galleries participating in the 21st edition of Art Madrid. The catalog features a curated selection of the works presented in this edition, along with the most relevant details of the event, making it an essential tool for engaging with the fair’s key figures and exploring the defining elements of today’s art scene.

In 2026, Art Madrid celebrates its 21st edition, further establishing itself as a leading event within Spain’s cultural sector. From March 4 to 8, the Galería de Cristal of the Palacio de Cibeles will once again become a meeting point for galleries, collectors, artists, and contemporary art enthusiasts.

Over the past twenty-one years, the fair has evolved into a dynamic and ever-expanding platform, fostering diversity in artistic languages, techniques, and discourses. In this edition, the Galleries Program brings together around 35 exhibitors from more than seven countries, offering a representative overview of the most recent developments in contemporary creation.

The Art Madrid ’26 catalog serves as a key publication for discovering the work of this edition’s galleries and artists —marked by experimentation and a plurality of perspectives— while also documenting the conceptual axes that shape the fair. As part of the Parallel Program, INHABITING THE EPHEMERAL: A Reflection on the “Species” of Spaces proposes a reflection on space, relationships, and shared experience, expanding the understanding of the fair beyond its commercial dimension and highlighting its cultural and experiential significance.

In addition, the catalog presents the initiatives that complete the program, such as the Open Booth dedicated to emerging creation, the Nebrija Space in collaboration with Nebrija University, the Performance Series “Open Infinite. What the Body Remembers,” the One Shot Collectors Program, and the Patronage Program, reaffirming the fair’s commitment to supporting, mediating, and accompanying contemporary art at every stage.

We invite you to discover more about Art Madrid ’26 through the catalog of its 21st edition — a publication that, beyond serving as documentary memory, becomes a cartography of the present artistic moment and an open door to new ways of inhabiting contemporary art.