La Quinta del Sordo is a creative coworking space that is located in the La Latina neighborhood of Madrid, a place to work in community, to connect, to innovate, to learn and discover art and culture from within the industries themselves cultural and creative.

La Quinta del Sordo

But it is much more than a co-working space, it is designed to create and inspire, it is a creative community that grows and transforms itself to transform what surrounds it, whose mission is to generate a place for ideas and start-up of projects. La Quinta del Sordo, a space with more than 1000m2 conceived as a factory of collective creation dedicated to cultural innovation through training programs, networking and cultural events, is based on a model of collaboration and transmission between creators, professionals (today more than 70 professionals from different areas coexist in this space), and the public itself, with the commitment to creative companies and the professionalization of the sector, working with this philosophy to collectively grow and innovate in the cultural arts sector.

Closeness and community are the basis for transformation, and this is the place to shape the new ideas of each project. Plastic Artists, Filmmakers, Photographers, Playwrights, Architects, Musicians, Artisans, Designers, Innovation Projects, Marketing or Graphic Designers and O.N.G., are what give it life. This declaration of intentions is what has connected La Quinta del Sordo with the parallel program of the 13th edition of Art Madrid, dedicated to #Art&Education in which they are Collaborating Space (we will see you there throughout February with different activities) and also they present TANDEM.

Tandem

WHAT IS TANDEM? TANDEM is an intensive professionalization and project start-up course that unites artists and cultural managers to learn while they launch their artistic-cultural projects as a team. TANDEM is committed to innovation in cultural formats through the union of artists, managers and projects. It offers new tools for the creation, documentation, communication and marketing of creative projects, to grow collectively within the sector of cultural and creative industries.

The course is aimed at professionals, artists, cultural managers, students or art lovers, who want to develop their own projects working as a team and learning from within how the current artistic community works (if you do not have a project do not worry you will end up with one without doubt!).

The TANDEM course is an intensive course with theoretical-practical classes, lectures, project tutoring, debates, visits and meetings lasting 7 days. The objective: obtain the most current tools to develop projects in the field of culture and art.

If you are interested in TANDEM or want to meet La Quinta del Sordo, we will see you on THURSDAY, FEBRUARY 1, at 7:30 p.m. with #Art&Education #ArtMadrid18.

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.