Rubén Valbuena

Rubén Valbuena’s (Sabadell, Barcelona, 1980) story is one of bold pivots and passionate pursuits. Born in Sabadell and trained as a geographer, he and his wife, Asela Álvarez, spent years working for the UN in places like Brazil and the Dominican Republic. But after starting a family, they felt the pull of something more grounded. In 2011, they left it all behind to settle in the tiny village of Ramiro, Valladolid—population 47—and dive into the world of cheese.

Their project began at Granja Cantagrullas, where they worked with a herd of endangered Castellana sheep. Rubén had honed his cheese-making skills in France, learning techniques that were virtually unknown in Spain at the time. This fusion of French savoir-faire with local ingredients led to the creation of unique cheeses like the soft, washed-rind Junco and the smoky blue Taray.

Cultivo, a Paradise for Cheese Lovers

In 2014, Rubén and Asela expanded their vision by opening Quesería Cultivo in Madrid’s Conde Duque neighborhood. The shop quickly became a hub for cheese lovers and chefs alike, offering a curated selection of cheeses from over 80 small-scale producers across Spain. Cultivo’s commitment to raw milk and traceability has set a new standard in the Spanish cheese scene.

But Rubén isn’t just about making and selling cheese; he’s dedicated to educating others. He’s involved in around a dozen cheese projects across Spain, from Cádiz to the Basque Country, mentoring new producers and advocating for better cheese education in restaurants and homes .

His mission? To elevate the status of Spanish cheese—both in the kitchen and on the plate. As he puts it, “In Spain, cheese doesn’t have the prestige it deserves. We need to change that.”