Cheese of the month

The cheese of the month for April 2021 is: Westcombe Cheddar from Somerset/UK

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And suddenly it’s the Easter weekend, and April again, and again – still! – sooo much uncertainty ahead of us. Which is why we need at least a sturdy cheese, one that provides that friendly nudge, tells you to keep swimming and smiling, slaps his arm around your sagging shoulders, and gives you a push, like a fresh gust of April tailwind on your morning run. Sturdy means: reliable, unfussy and yet not boring, just good – such as the Calver family’s Westcombe cheddar from the lush green pastures of Somerset, halfway from London to Cornwall.. » Weiterlesen…

The cheese of the month for March 2021 is: Chiriboga Blue from Ebersbach/Allgäu, Bavaria

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Which country is top of the list for cheese producers by volume worldwide? Not Switzerland, not France and not Italy either, but the USA. Makes sense, seen its size. However, who is number two and ranks as number one for cheese exports worldwide? Germany! Which makes it utterly frustrating how difficult it is to find good German cheese abroad. » Weiterlesen…

The cheese of the month for February 2021 is: Cironé from Käserei Eyweid in Zäziwil, Emmental/Switzerland

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Almost two years old, dense and brittle, yet the very opposite of dry, the hard, crumbling density melts into a gorgeously fruit and caramel driven loveliness, both savory and sweet, cheese and dessert, like a rich rice pudding yet so much better… Cironé is quite a newcomer at cheese counters a bit worldwide, but in its essence an ancient classic. » Weiterlesen…

The cheese of the month for January 2021 is: Urstromkaese cream cheese from Baruth in Brandenburg

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January – a new year, a fresh start… although that won’t happen overnight, as if by magic, with the change of a digit. But as usual (well, mostly ;) optimism and confidence reign high in the Heinzelcheese realm. And I do hope the same is true for all of you! As a role model and delicious guidance, I present you this month’s cheese. Fresh, simple and the result of a new beginning. In the fall of last year Yule Seifert (Belgian, engineer, huge heart for cheese) and Paul Thomas (British, dairy technologist, huge knowledge about cheesemaking) started their own production! » Weiterlesen…

The cheese of the month for December 2020 is: Takesumi from Chiyo Shibata, Fromagerie Sen in Ōtaki/Japan

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No, I did not travel to Japan. But I couldn’t have come up with a better choice for the last month of this unusual, crazy year than this small round fellow made from cow’s milk by Chiyo Shibata in Otaki, one hour’s drive southeast of Tokio. Because it is proof of how beautifully the Heinzelcheese network is working, in spite of all adversities! » Weiterlesen…

The cheese of the month for November 2020 is: Heggelbacher Felsbrocken

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Felsbrocken, a rock – that holds the promise of solid strength, a reliable footing, a grip on reality… in short all that stuff we need right now, badly. Therefore: a rock, in form of a cheese, for this troubled, dark month, from a farm I only quite recently learnt more about and which represents a real ray of hope: Heggelbach. » Weiterlesen…

The cheese of the month for October 2020 is: Bleu d’Auvergne

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There is enough going on in this world, close by and far away, to get the blues, big way – we really need all potential antidotes. Cheese helps, says Heinzelcheese… and in case of the blues, it should be bleu. Y’all who immediately wrinkle their nose, because „you know, blue cheese…“ – hang on. Some things, when considered and experienced without any preconceptions and prejudices, turn out to be very different than in your imagination and actually not half bad (idiot politicians and certain kinds of virus excluded). Therefore: Bleu d’Auvergne, the gentle, smooth blue from central France. » Weiterlesen…

The cheese of the month for September 2020 is: Mahón!

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Anticipating your potential question or even complaint: no, chances are tiny that this cheese is available at your local super market, at least in the quality I am talking about. But hey, first, you’re used to that problem, second, last month’s Comté is super well distributed – and third: I assume you’re reading this blog because you’re interested in widening your cheese horizon! Therefore: Mahón. » Weiterlesen…

The cheese of the month for August 2020 is: Comté!

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Life remains tricky, and difficult, and unpredictable. Normally (one of the keywords of the present crisis) I had planned a trip to the Jura region for this time of the year, etc etc. – but hey. Nevertheless (another keyword) Comté is the cheese for this summer month. Reliable. Calm. Good. » Weiterlesen…

The cheese of the month for July 2020 is: Lausitzer from Hof Schafgarbe in Ogrosen/Brandenburg

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A small white wheel of a cheese, two fingers high. Rindless, with just a few dots on the surface, left from the moulds the curd drained in. There is nothing fancy about the Lausitzer, which also comes in a version with fresh ramps. Like feta cheese it matures in brine for up to a year, and the salt does dominate the taste in the first moment, until the rich flavour of the sheep’s milk takes over and balances it. I really like this unpretentious little thing: on a cheese board, on its own, but also with tomatoes and in any kind of salad (water melon!) and vegetable dishes. However, and just as important, its beauty also lies in being part of a whole: I equally enjoy buying meat and sausages from Hof Schafgarbe. » Weiterlesen…