{"id":179480,"date":"2023-03-27T09:25:11","date_gmt":"2023-03-27T07:25:11","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=179480"},"modified":"2023-03-27T09:30:55","modified_gmt":"2023-03-27T07:30:55","slug":"menu-rodrigo-de-la-calle-world-cheese-day","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/menu-rodrigo-de-la-calle-world-cheese-day\/","title":{"rendered":"This is the menu that chef Rodrigo de la Calle has prepared for World Cheese Day"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/menu-rodrigo-de-la-calle-dia-mundial-del-queso\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br><\/p>\n\n\n\n<p>It is one of the most widely consumed foods and 27 March is its world day. Yes, we are talking about cheese. And what better way to celebrate this special day than by referring to the famous Cheeses of Switzerland. To do so, <a href=\"https:\/\/www.quesosdesuiza.es\/\" target=\"_blank\" rel=\"noreferrer noopener\">Swiss Cheeses<\/a> has challenged <strong>chef Rodrigo de la Calle to reinterpret the menus of his two restaurants (El invernadero in Madrid and Virens in Barcelona) with different varieties of Swiss cheeses<\/strong>. The aim is to offer a proposal based on natural products, sustainability and respect for nature. And, of course, it will delight true cheese lovers. Here are all the details.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla-1024x576.jpg\" alt=\"\" class=\"wp-image-179466\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/quesos-de-suiza-tabla.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>For this occasion, Rodrigo de la Calle has accepted the challenge of preparing two exclusive tasting menus in his restaurants with Swiss cheeses as the main ingredient. Diners will be able to taste such well-known and delicious varieties as Le Gruy\u00e8re AOP Reserva (<a href=\"https:\/\/www.tapasmagazine.es\/le-gruyere-aop-reserva-es-el-mejor-queso-del-mundo-2022\/\" target=\"_blank\" rel=\"noreferrer noopener\">winner of the World Cheese Awards 2022<\/a>), Emmentaler AOP, Appenzeller\u00ae Extra, T\u00eate de Moine AOP or L&#8217;Etivaz AOP.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">El invernadero and Virens become temples of cheese<\/h2>\n\n\n\n<p>At <a href=\"https:\/\/elinvernaderorestaurante.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">El invernadero<\/a> (Ponzano 85, Madrid), diners will be able to try delicacies such as Le Gruy\u00e9re AOP Reserva fritter, bimi sprouts with kimchee and Appenzeller\u00ae Extra, corn and cauliflower textures and carrot with T\u00eate de Moine AOP, among other surprises. All of this paired with a host of high quality, artisanal wines, including Pajar del Mudo, small-grain muscatel, 2021, Madrid (white); Vento, 2020, Cencibel, Ciudad Real or a sweet date wine. The menu will be available from 28 to 31 March and is priced at 165 \u20ac per person (without wine pairing).<\/p>\n\n\n\n<div class=\"wp-block-jetpack-slideshow aligncenter\" data-effect=\"slide\"><div class=\"wp-block-jetpack-slideshow_container swiper-container\"><ul class=\"wp-block-jetpack-slideshow_swiper-wrapper swiper-wrapper\"><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"683\" height=\"1024\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-179470\" data-id=\"179470\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Bunuelo-de-Le-Gruyere-AOP-Reserva-1-683x1024.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Bunuelo-de-Le-Gruyere-AOP-Reserva-1-683x1024.jpg 683w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Bunuelo-de-Le-Gruyere-AOP-Reserva-1-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Bunuelo-de-Le-Gruyere-AOP-Reserva-1-768x1152.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Bunuelo-de-Le-Gruyere-AOP-Reserva-1-400x600.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Bunuelo-de-Le-Gruyere-AOP-Reserva-1.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-block-jetpack-slideshow_caption gallery-caption\">Bu\u00f1uelo de Le Gruy\u00e9re AOP Reserva<\/figcaption><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"683\" height=\"1024\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-179474\" data-id=\"179474\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Quesos-Suizos-El-Invernadero9-683x1024.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Quesos-Suizos-El-Invernadero9-683x1024.jpg 683w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Quesos-Suizos-El-Invernadero9-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Quesos-Suizos-El-Invernadero9-768x1152.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Quesos-Suizos-El-Invernadero9-400x600.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Quesos-Suizos-El-Invernadero9.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-block-jetpack-slideshow_caption gallery-caption\">Diferentes variedades de Quesos de Suiza<\/figcaption><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"683\" height=\"1024\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-179472\" data-id=\"179472\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Coliflor-y-Zanahoria-con-Tete-de-Moine-683x1024.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Coliflor-y-Zanahoria-con-Tete-de-Moine-683x1024.jpg 683w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Coliflor-y-Zanahoria-con-Tete-de-Moine-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Coliflor-y-Zanahoria-con-Tete-de-Moine-768x1152.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Coliflor-y-Zanahoria-con-Tete-de-Moine-400x600.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Coliflor-y-Zanahoria-con-Tete-de-Moine.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-block-jetpack-slideshow_caption gallery-caption\">Coliflor y zanahoria con T\u00eate de Moine AOP<\/figcaption><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"683\" height=\"1024\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-179468\" data-id=\"179468\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Brotes-de-Bimi-con-Appenzeller-683x1024.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Brotes-de-Bimi-con-Appenzeller-683x1024.jpg 683w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Brotes-de-Bimi-con-Appenzeller-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Brotes-de-Bimi-con-Appenzeller-768x1152.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Brotes-de-Bimi-con-Appenzeller-400x600.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Brotes-de-Bimi-con-Appenzeller.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-block-jetpack-slideshow_caption gallery-caption\">Brotes de bimi con kimchee y Appenzeller\u00ae Extra<\/figcaption><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"683\" height=\"1024\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-179476\" data-id=\"179476\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Tartaleta-de-apionabo-y-LEtivaz-AOP-1-683x1024.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Tartaleta-de-apionabo-y-LEtivaz-AOP-1-683x1024.jpg 683w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Tartaleta-de-apionabo-y-LEtivaz-AOP-1-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Tartaleta-de-apionabo-y-LEtivaz-AOP-1-768x1152.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Tartaleta-de-apionabo-y-LEtivaz-AOP-1-400x600.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/03\/Tartaleta-de-apionabo-y-LEtivaz-AOP-1.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-block-jetpack-slideshow_caption gallery-caption\">Apionabo con L\u2019Etivaz AOP<\/figcaption><\/figure><\/li><\/ul><a class=\"wp-block-jetpack-slideshow_button-prev swiper-button-prev swiper-button-white\" role=\"button\"><\/a><a class=\"wp-block-jetpack-slideshow_button-next swiper-button-next swiper-button-white\" role=\"button\"><\/a><a aria-label=\"Pause Slideshow\" class=\"wp-block-jetpack-slideshow_button-pause\" role=\"button\"><\/a><div class=\"wp-block-jetpack-slideshow_pagination swiper-pagination swiper-pagination-white\"><\/div><\/div><\/div>\n\n\n\n<p>Meanwhile, at the <a href=\"https:\/\/www.virensbarcelona.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Virens restaurant<\/a> in Barcelona, the tasting menu prepared by Rodrigo de la Calle based on Swiss cheeses includes dishes such as kimchee pie with Le Gruy\u00e8re AOP Reserva. Other dishes on the menu include pickled carrot with T\u00eate de Moine AOP; salted caramelised leek tatin with vegetable juice and slices of L&#8217;Etivaz AOP; and asparagus lasagne with Appenzeller\u00ae Extra, among others. For pairing, a wide variety of wines, including Nobles i Guillotines, DO: Pened\u00e9s, 2002, Karma Drag, DO: Montsant 2022, cabernet sauvignon, cari\u00f1ena, biodynamic\/natural. The Petit Caligo, DO: Pened\u00e9s 2019, chardonnay, sauvignon blanc, botrytis wine will not be missing. This menu will be available at Virens from 26 to 31 March and is priced at \u20ac95 (without food pairing).<\/p>\n\n\n\n<p>If you are a cheese lover and want to celebrate such a special day with a menu to match, the proposal of chef Rodrigo de la Calle and Quesos de Suiza is the union you need.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version. It is one of the most widely consumed foods and 27 March is its world day. Yes, we are talking about cheese. And what better way to celebrate this special day than by referring to the famous Cheeses of Switzerland. To do so, Swiss Cheeses has challenged chef [&hellip;]<\/p>\n","protected":false},"author":249,"featured_media":179465,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15848,15807,15851],"tags":[16061,17319],"class_list":["post-179480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-en","category-gastro-en","category-nombres-propios-en","tag-queso-en","tag-quesos-en","cat-15848-id","cat-15807-id","cat-15851-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>This is the menu that chef Rodrigo de la Calle has prepared for World Cheese Day<\/title>\n<meta name=\"description\" content=\"Rodrigo de la Calle has prepared a special menu with Swiss Cheese in his restaurants in Madrid and Barcelona to celebrate World 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