Tel: 34 93 412 6548
Concierge.com's insider take:
Once a butter-making factory, dating back to 1917, this facility returned to its dairy roots in 2000 when Scottish cheese expert Katherine McLoughlin opened La Seu. (The name is derived from the Catalan nickname for a cathedral, or general headquarters.) Katherine sells only Spanish artisanal cheesesnearly all from small producersthat range from nutty, deeply flavored sheep's-milk El Cascarral to creamy cow's-milk Arzúa-Ulloa from Galicia. None is held in stock, which means they're perfectly ripe when they reach the consumer. Tastings with a small pour of wine are available for under $5.