Mateo Sanchez

In partnership with the Basque Culinary Center, I reimagined the classic cheese cart, crafting chocolate-based “cheese-cakes” inoculated with Penicillium roqueforti and camemberti. It’s a sensory illusion—cheese in appearance, but a playful fusion of chocolate and aged complexity. Yet this concept didn’t stop at shock and awe. Lactique is now a fully developed brand—modern, vibrant, and ready to hit the market imminently. These “cheese-cakes” are not just a product; they are a brand poised to disrupt the scene—an edible masterpiece ready to transform how the world experiences dessert.