WE FINALLY COUNT ON AN IBERIAN ART MUSEUM

 

 

 

This initiative involves opening a second stage of life for the prison, originally completed in 1927, and that during the early Franco period had overflowed its capacity to accommodate 4,000 inmates. This prison had been left empty in 1991 after the construction of a new, more modern centre. In 1998, the idea of transforming it into a museum arose. Today, almost 20 years later and with a budget of 27 million, this impossible dream of remodelling, design and cultural destiny finally opens up.

 

 

 

 

 

 

The museum is destined to accommodate an enormous collection of Iberian art pieces, a culture that gave a name to our peninsula and that left us an intangible legacy present in many aspects of our daily life, customs, gastronomy and language. In addition, it hosts an essential fund for the study of this society, which allows us to delve into the role that women had in an eminently matriarchal structure.

 

 

 

 

 

 

The woman, in the Iberian culture, was considered a deity and a fundamental piece in the gearing of the group's own structure. However, her role has often been hidden in the showings present today in various exhibition halls. The title of this inaugural exhibition aims to vindicate this essential role and offer a vision closer to the cultural reality of our ancestors.

 

 

 

 

 

 

40% of the pieces included in this exhibition had not been exposed ever before. It is a unique opportunity to get closer to know our history a little more, in a venue of 11,152 m2 that will devote 2,500 m2 to its permanent collection. And this is just the beginning. By 2018, several thematic cycles have already been programmed with conferences, children's workshops, temporary exhibitions ... A second opportunity very well exploited.

 

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.