Cheese of the month June 2016: Milleens, Steele family, Beara, West Cork/Ireland

„We couldn’t buy good food back then“ Norman Steele explains when I ask him why his wife Veronica started making cheese back in the early 1970s, long before anybody was talking about farmhouse cheese. Like many other townfolks turned farmers (Norman had previously studied and lectured philosophy in Dublin) they quickly discovered that one cow has more milk to offer than a young family can consume as such.
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Cheese of the month May 2016: Blue Cornflower from Thise Mejeri, Roslev/DK

The Blue Cornflower is my cheese of the month in May, this wonderful month between (finally!) winter and summer, with the sun shining from a blue sky, birds chirping happily, flowers flowering… Because again and again, it achieves that small wonder to convince even declared blue cheese haters to look beyond their perceived horizon.
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HeinzelCheeseTalk Special: Greece – Tuesday (!), May 3rd, 2016

In May, the Heinzelcheese network resulted in something very special: handcrafted cheeses from the Cyclades. Complete withe local experts! And, of course, Greek wines, from one of the super stars, Stellios Boutaris of Kir-Yianni. Who, unfortunately, could not be present, but the wonderful Aglaia Kremezi and her husband Costas Moraitis came and told us about the island of Kea, the gorgeous cooking school they run there during the summer, and the stories of the cheeses they brought for us. » Weiterlesen…

Cheese of the month April 2016: Silva from Eggemoa in Mühlwald, Alto Adige/I

Location: the Cheese Festival in Sand/Taufers in the Valle Aurina in Alto Adige (a very inspiring event – go, if you can). Recommendation from: Dominik Flammer, Swiss food scout and enthusiastic fan of all good things from the Alps. Therefore: top priority, first tasting stop, the Eggemoa table. From Mühlwald, a small village a few minutes drive from Sand in the direction of Lappach. On that table, a small selection of small cheeses, most of them soft. Love at first sight (and taste): Silva!
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Türkiye’de ve Dünyada Yerel-Geleneksel Peynirler – Local Artisanal Cheeses in Turkey and in the World

This is to attract your attention to a cheese conference in the Kars region of Turkey in mid-July: Türkiye’de ve Dünyada Yerel-Geleneksel Peynirler: Kars Kaşarı Coğrafi İşareti (Local Artisanal Cheeses in Turkey and in the World: The Use of Geographical » Weiterlesen…

Three bottles: Riesling from Canada

Serendipity was smiling on me and decided it was time for me to widen my horizon on the subject of Canadian wine. It sent Torontonian Arlene Stein, awesome impresario of the Toronto Terroir event who recently moved to Berlin, my way with some Ontario cheese – and a box of wine! I had heard about the winemaker Charles Baker, but never tasted his wines. » Weiterlesen…

Cheese of the month March 2016: Wertacher Goass from Robert Maul/Allgäu, Germany

Regular Bergkäse, mountain cheese, is a more or less mature hard cheese from more or less happy cows. But there are alternatives, even in the Allgäu, like this not so hard goat cheese from a small creamery in Wertach with the sweet name „’s Molkefässle“ (the small whey barrel). For this Robert Maul turns untreated, raw goat’s milk into smallish round wheels. » Weiterlesen…

Two bottles: Affordable red stuff from South America

It was a true winter evening in early January when I decided to treat myself to a red and my hand found its way to this bottle in the wine rack. Carmenère always has a special ring to me, as we all once thought it to be Merlot, only to discover (thanks to DNA) that it belongs to the Cabernet family. I » Weiterlesen…

Six bottles: Bubbles!

As promised for this year, I’ve been drinking… and I’d like to share these with you: Six very different bubbly bottles from France, which some would call natural whereas I’m inclined to use the word delicious. I ordered them from Mr Vins Vivants Alex Zülch who gets my thumbs up for his selections!
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Cheese of the month February 2016: Totò’s 8 months old Pecorino from Regaleali/Sicily, I

I just returned from a short week in the north of Sicily. Fabrizia Lanza invited me to experience her „Cook The Farm“ project in situ, and I chose to join her nine (fabulous) students for the week dedicated to cheese – obviously. Now I am full of gorgeous pictures, sounds, light, smells, and my fridge is bursting with cheese. » Weiterlesen…