Iván Arévalo Nieto and Samantha de la Luz Santón go in tandem, personally and professionally. About three years ago they launched GioSam Food Art (today Gio&Sam), a company dedicated to events and culinary consultancies and with a workshop in Rivas-Vaciamadrid. In the blink of an eye, the cheesecakes of Iván – master pastry chef, cook and chef with almost two decades of experience – began to triumph in this Madrid town. The success soon spread to the capital, where last year they set up a store near the Retiro and in less than two weeks they will open another in the neighborhood of Las Letras, and in all of them, the same philosophy: a cheese ode with first-class and artisanal products.

The Gruyère cake will be available until December 27.

In this addition and continues with unique proposals, the brand has just launched a special and limited edition (until mid-December) of cakes made with an exclusive poker of Swiss cheeses, made with raw milk -unpasteurized- from freshly milked cows that graze freely and without any additives in Swiss lands.

Take note of the four magnificent ones with which Iván, Gio for the world of cooking, has designed these creations: Emmentaler, Gruyère, Appenzeller and Tête de Moine.

Quite a challenge for this chef, who has made about 40 different versions of cheesecakes throughout his career. "In this case, the most complicated thing has been to achieve the balance of flavours, so that each cake tastes like the cheese with which it is made," explains Gio as the crux of the matter.

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That is, that Emmentaler's tastes like this cheese with holes, soft and with nutty aromas. Gruyère, that milky morsel that since 1115 has always been made in the same way. Appenzeller, that unique cheese whose pieces are rubbed one by one with a brine of more than 25 herbs, "a secret combination that only two people in the world know about and that is passed down from generation to generation," explains Nicola Polinelli, country manager in Spain of Quesos de Suiza. And finally, the tête de moine, that special saline piece – it is cut into the shape of a flower with the girolle and is only made in 10 cheese factories – which is present and in perfect harmony in the cheesecakes of Gio&Sam.

The starting point? "The neutral base that we prepare with a combination of three cream cheeses, free-range eggs and a very special shortbread biscuit; completely artisanal, it requires a lot of work: if we have three people dedicated all day to rolling out the cookie dough," says Gio.

The appenzeller Swiss cheesecake will be available for purchase from 28 November.

To incorporate Swiss cheeses, the Spaniard has turned each of the varieties into a silky cream without losing either their flavour or any of their unique characteristics in the process. What's more, in the case of the tête de moine, it has added part of the peel – well worked.

The cakes are presented in four formats: individual (180 grams, 6.50 euros); small (ideal for two people, 14 euros); medium (six to nine people, 34 euros) and large (between 10-12 people, 44 euros), the latter two must be ordered on the brand's website.

But they won't be available at once, as they're sold in a staggered fashion. After the passage of the Emmentaler, which has been available until yesterday, it is the turn of the Gruyère (until November 27); later to the Appenzeller (from 28 November to 11 December) and will close the tête de moine cake (from 12 to 18 December).

Gio&Sam: Mariano Barbacid, 5 (Rivas-Vacia-Madrid); Narváez, 40 and, as of November 27, in Espoz y Mina, 32.