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Wheels in Motion

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Traveling from its maker at a small farmstead in Albio, Spain, to a cheese counter in New York City, Garrotxa Sant Gil d’Albio traverses 4,174 miles across land and ocean and many hands in between.

The Spanish countryside near Albio, where this trek begins

The Spanish countryside near Albio, where this trek begins

Murciana goats supply the milk

Murciana goats supply the milk

Cheesemaker Josep Marti in his aging room

Cheesemaker Josep Marti in his aging room

Marti's mother, Nativitat Ninot, founded the creamery in 1986; every wheel is brushed during aging

Marti’s mother, Nativitat Ninot, founded the creamery in 1986; every wheel is brushed during aging

Brushing the cheese

Brushing the cheese

Labeling a matured wheel of Garrotxa Sant Gil D'Albio

Labeling a matured wheel of Garrotxa Sant Gil D’Albio

Loading the pallet of cheese on the truck

Loading the pallet of cheese on the truck

On the road to Jumilla

On the road to Jumilla

At Centrale Quesera Montesinos

At Centrale Quesera Montesinos

The shipment is sealed

The shipment is sealed

Jose Maria, warehouse manager, securing a sport for Garrotxa in the shipping container

Jose Maria, warehouse manager, securing a sport for Garrotxa in the shipping container

The cheese emigrates, crossing the Atlantic in a climate-controlled section of a freighter

The cheese emigrates, crossing the Atlantic in a climate-controlled section of a freighter

After nine days at sea, the freighter catches sight of New York Harbor

After nine days at sea, the freighter catches sight of New York Harbor

Docking at the Port of Newark in New Jersey

Docking at the Port of Newark in New Jersey

The cheese waits to clear U.S. Customs

The cheese waits to clear U.S. Customs

Unloading begins

Unloading begins

At the warehouse of importer Forever Cheese, manager Tyrell Moore unlocks the container

At the warehouse of importer Forever Cheese, manager Tyrell Moore unlocks the container

First the temperature of the cheese is checked

First the temperature of the cheese is checked

The cheese is unloaded from the container

The cheese is unloaded from the container

The cheese is moved to a refrigerated room

The cheese is moved to a refrigerated room

Moore checks the count of each pallet

Moore checks the count of each pallet

Moore moves the individual boxes of cheese

Moore moves the individual boxes of cheese

Forever Cheese's general manager, Jeff DiMeo, administers the nose test on a core sample of Garrotxa

Forever Cheese’s general manager, Jeff DiMeo, administers the nose test on a core sample of Garrotxa

Forever Cheese's office mascot

Forever Cheese’s office mascot

Ideal Cheese Shop in New York City

Ideal Cheese Shop in New York City

4,174 miles and 19 days later, Garrtoxa Sant Gil d'Albio arrives at Ideal Cheese

4,174 miles and 19 days later, Garrtoxa Sant Gil d’Albio arrives at Ideal Cheese

On the counter, for sale

On the counter, for sale

Michele Buster, VP and owner of Forever Cheese, proudly displays her wheel of Garrtoxa Sant Gil d'Albio

Michele Buster, VP and owner of Forever Cheese, proudly displays her wheel of Garrtoxa

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