I always say I landed in this sector by chance. I came to cheese through a cheesemaker who was a friend of my father. Two specific things in particular caught my attention: on the one hand, cheese as a fermented product (a process I knew very little about and that felt almost magical to me), and on the other, the reality of artisan making - the manual and ultimately human involvement, the cultural factor, and the idea of craft. It really revealed a new way of looking at the world to me, one that was much more sensitive and conscious.

Adri (my husband and partner) and I founded Formaje in 2020 after five years working for another cheese project. With Formaje, we wanted to express our identity and our vision through a more sophisticated lens. When we launched, people I deeply respected told us we’d created something genuinely different.

Today, the principles that guide my universe begin with flavour and truth. Every cheese must offer distinctive gustatory value, but also an emotional spark that connects us to its maker. We travel often to meet our producers, and ultimately choose the cheeses created by people who make sparks of emotion light up in our eyes. It ends up being a very human and personal selection.

My relationship with raw materials is one of endless curiosity and respect. Everything begins in the countryside where each cheese becomes real, and returning to that environment reconnects me with the essence of what we do. It’s a balm for me.

For me, “organic” is what arises naturally - what isn’t forced or artificial, but somehow flows. That applies to everything we do. I’ve always been drawn to organic because I value the essential; in very broad terms, I feel comfortable with anything that distills naturalness: from beauty, which I’ve always associated with aesthetics that are not overly contrived or conventional, to food, or even interior design.

Cheese and jewellery may belong to different worlds, yet the parallels for Sophie, founder of By Pariah and Clara became clear in a love for thoughtful craft and organic form. That conversation evolved into a collaborative object: a silver coquillor, butter press designed for the table and imagined for moments shared with friends and family.

The coquillor is originally a French piece, from a culture in which gastronomy is celebrated and plays a fundamental role in people’s lives. It’s a clear example of how an act as simple as eating butter can become a ritual, or even a small domestic spectacle -because it opens the door to playfulness through its particular shapes and how it works. It’s a way of bringing joy to small moments, and I find that wonderful.

Shop the Coquillor Butter Press