Brindisa
The British Home for Spanish Cheese
Our name comes from the word ‘brindis’, to raise one’s glass in a toast, and over the past 30 years, we have celebrated the varied cultures, landscapes and, above all the exceptional foods of Spain. In essence, the business is a tribute to the people who create the remarkable cheeses, hams, meats, fish, and a huge selection of other ingredients that are now enjoyed in the UK.
Back in 1989, Brindisa founder, Monika Linton, started to bring back Spanish cheese to the UK with her brother Mark. Monika has always been on a mission and committed to discovering and supporting the small, often remote dairies wherever possible. The range of Spanish cheese is probably the widest available in the UK and what is so special about the cheese that Brindisa imports, is the ability to bring cheeses to our customers that are from the furthest, most isolated villages in rural Spain. This is possible because of the well established logistical chain that has been built up and the strong relationships built with dairies. It is such a joy and a privilege to bring a handmade cheese from a small farm in Menorca and be able to sell it in London and explain why this cheese is so special.
Brindisa's cheese room at Balham is where the cheeses are cared for when they arrive from Spain. This purpose-built maturation facility provides the cheeses with different humidities and temperatures and have been created to replicate those found in the dairies of the Spanish cheesemakers, to ensure they are kept and sold in the best possible condition.
Brindisa at a glance
Gallery
The British Home for Spanish Cheese
Our name comes from the word ‘brindis’, to raise one’s glass in a toast, and over the past 30 years, we have celebrated the varied cultures, landscapes and, above all the exceptional foods of Spain. In essence, the business is a tribute to the people who create the remarkable cheeses, hams, meats, fish, and a huge selection of other ingredients that are now enjoyed in the UK.
Back in 1989, Brindisa founder, Monika Linton, started to bring back Spanish cheese to the UK with her brother Mark. Monika has always been on a mission and committed to discovering and supporting the small, often remote dairies wherever possible. The range of Spanish cheese is probably the widest available in the UK and what is so special about the cheese that Brindisa imports, is the ability to bring cheeses to our customers that are from the furthest, most isolated villages in rural Spain. This is possible because of the well established logistical chain that has been built up and the strong relationships built with dairies. It is such a joy and a privilege to bring a handmade cheese from a small farm in Menorca and be able to sell it in London and explain why this cheese is so special.
Brindisa's cheese room at Balham is where the cheeses are cared for when they arrive from Spain. This purpose-built maturation facility provides the cheeses with different humidities and temperatures and have been created to replicate those found in the dairies of the Spanish cheesemakers, to ensure they are kept and sold in the best possible condition.
Brindisa at a glance
Gallery
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