José Luis Martín

José Luis Martín, born in Cáceres, Extremadura in 1956, has dedicated much of his life to becoming one of the most respected names in the world of cheese. As an affineur, his work has taken him far beyond just tasting cheeses; he has made it his mission to perfect the aging process, ensuring that every cheese reaches its full potential.

José Luis’s journey into the world of cheese began in the 1980s when he was fascinated by the world of dairy products, particularly goat and sheep cheeses. He quickly realized that Spain had an underappreciated wealth of these cheeses, and it was his vision to elevate them both nationally and internationally. He joined the neorural movement, drawn by ecological farming principles. After buying a farm in Las Villuercas, an area in Extremadura, he ventured into goat farming, creating a cooperative. Facing challenges in cheesemaking, he developed a bioclimatic cheese house using the region's extreme climate to naturally age cheeses. This led to the creation of Guadarranque cheese, which won multiple awards. Martín later became a trainer and consultant, furthering his knowledge in France and Switzerland to refine his expertise in artisan cheesemaking.

One of the core principles behind his approach is the idea that aging—or affinage—is an art in itself. José Luis does not merely store cheeses; he cultivates their flavors, working with natural conditions to allow each variety to evolve into something exceptional. His passion for working with small-scale producers, especially in regions like Castilla-La Mancha and Extremadura, has allowed many local cheeses to shine on the international stage.

Cheese is a Question of Time

At Qava de Quesos, his cheese store in Madrid, José Luis’s work as an affineur is pivotal. He ages a variety of cheeses, ensuring that each one undergoes a process that highlights its strengths. His focus is always on quality over quantity, with the philosophy that each cheese deserves the time and care it needs. This philosophy has led him to discover numerous unique cheeses that are now highly regarded in Spain and beyond.

José Luis is the Coordinator and Technical Director of the GourmetQuesos cheese competition, which includes the "Cheese from Spain Awards" category. Founded in 2009, it is one of the most prestigious cheese competitions in Spain. He is also deeply invested in the global competitiveness of Spanish cheeses. His work emphasizes the global potential of Spanish goat and sheep cheeses, with the country leading the way in many aspects of cheese production. As he points out, Spain is a world leader when it comes to goat cheese, and the country’s competitive advantage lies in its diverse and high-quality products.

His extensive knowledge of affinage is rooted in understanding not only the technical aspects of aging but also the sensory experience of tasting cheese. For José Luis, it’s about more than just perfecting the technical aspects—it's about making sure the cheese has the right balance, texture, and flavor profile. His ability to taste and assess cheeses with precision has made him one of the most sought-after experts in Spain, showing the world that Spain has so much more to offer than just Manchego. Under his guidance, the Spanish cheese world has flourished, with more recognition being given to lesser-known cheeses from various regions.