Ecuador’s artisans and producers are shaping a modern
gastronomy rooted in origin and authenticity.
In the Heart of Cuenca, at Santa Anita District, where the evening light turns golden over terracotta rooftops and the scent of baked bread and aged wine fills the air… Here stands Club del Queso, a place that is becoming a symbol of Ecuador’s renewed gastronomic spirit.
What began as curated subscription boxes with artisan cheeses and local breads soon evolved into a gathering space for those who believe taste can be a form of culture.
Founders María Augusta Naula and Erika Bermeo built the project around education, craftsmanship, and connection during the 2020 pandemic.
From five tables in a modest corner of Cuenca, the project grew into a refined venue that now welcomes eighty guests, complete with a full kitchen, a wine bar, and a cellar that holds hundreds of labels.
Club del Queso is an ode to craftsmanship and to the people who give flavor to Ecuador: the small producers, the cheesemakers, the vintners. Every month, El Club del Queso curates tastings that bring together producers, sommeliers, and local brands committed to quality and origin. It is a place where Ecuador’s ingredients are treated with creativity.
The Collaboration
In September, Durca Chocolate joined this circle for “Explorando Sensaciones”, a tasting evening designed to explore Ecuador’s fine aroma cacao alongside cheese and wine. The collaboration was born from shared values: care for the land, admiration for artisans, and a belief that pleasure can also be knowledge.
The experience gathered twenty-one guests around a single table. Instead of fixed pairings, the evening invited exploration: three chocolates, three cheeses, three wines, and infinite paths between them.
Durca’s Trilogy of Origins
Napo, from the Amazon, offered woody depth and the freshness of dark fruit.
Mache Chindul, from Esmeraldas, revealed soft nuttiness and the saltiness of sea air.
Quinindé, from Manabí, carried tropical fruits such as banana, guava, and biscuit creaminess.
Guests tasted guided by the sommelier. Some closed their eyes, describing the flavors as if naming memories: a forest after rain, the scent of wood, a distant coastline.
Wines and Cheeses in Dialogue
Each wine, from Italy, Spain, and Argentina, brought nuances. A sparkling note lifted the tropical sweetness of Quinindé; a deep red echoed the earthy balance of Mache Chindul. The cheeses—soft, semi-aged, and matured—completed the dialogue.
There were no rules, only discovery. At one table, laughter followed an unexpected pairing: a bright sparkling wine with tropical chocolate. Someone whispered, “It tastes like sunlight.”
About Durca Chocolate
Founded in Ecuador, Durca crafts fine aroma chocolate that expresses the character of its terroirs: Napo, Mache Chindul, and Quinindé. Each creation embodies the Maison’s devotion to craftsmanship, precision, and the living heritage of cacao.
About Club del Queso
Cuenca’s leading gourmet tasting community, Club del Queso curates monthly experiences that unite food artisans, local producers, and enthusiasts under one philosophy: to discover through taste.