Cheese of the month January 2018: Naturkäse from Thilo Metzger-Petersen, Hof Backensholz/D

So: the last research trip in 2017 for my new book (to be out in time for the Frankfurt book fair in mid-October, but manuscript still in the making) took me to Hof Backensholz in the very north of Germany, on the Danish border. Backensholz is a pioneer of raw milk farmhouse cheese, Thilo’s mother started in the early 1990s to work her husband’s milk into cheese instead of keeping calm and being optimistic about the milk price. » Weiterlesen…