Consolidating the cheese: Columbia Cheese in Long Island City/NY

Long Island City ain’t Brooklyn, and it certainly ain’t gentrified. Walking north from Williamsburg, you soon leave the condos with pet-grooming salons and the waves of freshly roasted coffee behind, and once you pass Broadway Stages, you’re in a different » Weiterlesen…

A new favourite cheese producer: Svein Håpnes from Skånaliseter Gårdsysteri in Limingen/Norway

The Norwegians are one of the few reasons for me to visit the Grüne Woche, as their presentation is clearly based on quality. These friendly Nordic men and women all sport the loveliest redbluewhite starred knitted pullovers and they have » Weiterlesen…

Cheese Sisters

Cheese is a feminist issue. You either have the mammaries or you don’t. As a cheeseaholic myself, I’m ultra-aware of the difference between the sexes – just go try milking a bull, a ram or a billy goat and you’ll get ample proof of the basic uselessness of the male animal in a mammary-orientated situation. This reality can lead to heated arguments with vegetarians who refuse to eat meat, but are happy to indulge in cheese and other dairy products. » Weiterlesen…

Cheese people: Fritz Lloyd Blomeyer

The first time I heard about Fritz Lloyd Blomeyer was on a menu the Berlin winebar Rutz announced for a special evening. His name stood next to the cheese course like that of an artist next to his work. I googled him, but couldn’t find any address. However it became clear to me that the Rutz team was ahead of the game once again when I ordered cheese at another Berlin restaurant some weeks later. Amazed and full of respect I discovered on the plate in front of me two slices of perfectly mature Blühende Landschaften, flowering landscapes. This goat cheese from the Brandenburg top producer Capriolenhof is not only hard to find, but extremely delicate. „We get it from Fritz Blomeyer,“ the somm said. » Weiterlesen…