This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
At the Heinzelcheese headquarters in Berlin the March sun still tends to be a little wobbly on its warming wintergrey-chasing feet. The after dinner cheese program is therefore much inclined towards reliably friendly, blissful, bright-white-wine-welcoming stuff such as this very poignantly named „Schneeweißer“ from Obere Mühle, an organic creamery in Bad Hindelang in the Allgäu/Bavaria.
Snow-white, indeed, just like the caps of those alpine peaks surrounding the lush green valley the farmers Arturo Chiriboga works with let their cows graze… and no, this is no PR-speak. And yes, Chiriboga is not how most Bavarians are called. The man’s origins are in Ecuador. And yes again, if you think you associate his name with a deliciously sweet and yet totally fascinating blue cheese – we’re talking about he who gave the world Chiriboga Blue (hiphiphooray!!!). But all that human friendliness and kindness at the cheese vat also results in this bloomy-white semisoft cheese.
For some it might look like a brie or camembert, but they are worlds apart. Here the sweetness of the rich milk is captured in a subtle, discreet balance between a quiet caress and full-of-life acidity. The effect: just as warming as the first sunrays in spring… and promised, it’s worth planning a trip to the Allgäu – the eponymous hotel and restaurant next to the creamery are up to Arturo’s cheeses in every respect. In the meantime you can order the cheese here. Happy spring everybody.
This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
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