In his new book, Artesanos del queso, food journalist Ignacio Medina charts the Spanish artisan cheese revolution. It is a journey through twenty-three Spanish cheesemakers who are pushing the boundaries of the craft through creativity and expertise. With forewords by Andoni Aduriz and José Carlos Capel, this book brings together projects spread across the peninsula that are united by a shared ambition: to produce characterful cheeses and forge a freer relationship with milk, the landscape and the craft. During the launch, there will be a tasting of cheeses from the Elkano 1 Gaztagune dairy in Aia, Guipuzcoa, made from Latxa sheep's milk. There will also be a unique tasting of blue cheeses from dairies in Galicia, Castile-La Mancha, Navarre, Asturias and Castile and León.