Ursula Heinzelmann, Wein- & Essenschreiberin
Ich war gerade eine Woche in Oslo und Mittelnorwegen. Zu meiner Schande muß ich gestehen, daß meine Erwartungen in Sachen Käse und Wein eher gering waren. Nun, ich bin auf positive Art enttäuscht worden – die Reise war auch kulinarisch grandios (ja, ich habe Wal gegessen, und er war köstlich!). » Weiterlesen…
I just spent a week in Oslo and central Norway. Shame on me, but to be honest, I didn’t expect that much in terms of cheese and wine. Well – I’ve been wonderfully „disappointed“ and the food was gorgeous (yes, I did eat whale, and it was delicious) on all levels. A lot of restaurants had very good wine lists including many German Rieslings (true, wine does come at a price with the Nordic Normans – but that’s better than no wine at all). Can you imagine my surprise and happiness when I discovered Eva Fricke’s Rheingau Riesling at the wonderful Røros Vertshuset?! So onto cheese: the trip (which I undertook courtesy of the generosity and organisational skills of a number of Norwegian tourist agencies – thanks to everybody!) » Weiterlesen…
Who’d have thought that a third of all US cheese production takes the form of Mozzarella? And that 1.2% is stinky Muenster cheese? I also had no idea, although I’ve just come back from a few blissful days around Notre Dame, that in the 19th arrondissement in Paris four Breton ewes are „eco-grazing“ and fertilizing a half-acre patch of land. I read this in the newest issue of Culture, the word on cheese magazine. » Weiterlesen…
Wer hätte gedacht, daß ein Drittel der gesamten US-amerikanischen Käseproduktion Mozzarella ist, immerhin aber auch 1,2% Muensterkäse? Ich wußte auch nicht (obgleich ich gerade auf einem Kurztrip an der Seine war), daß vier Milchschafe aus der Bretagne im 19. Pariser Arrondissement ein Stück Rasen kurzhalten und düngen. Habe ich beides in in der neuesten Ausgabe der Zeitschrift Culture, the word on cheese gelesen, » Weiterlesen…
The Allgäu region down in the south of Germany, that means mountains and therefore mountain cheese, right? Well, not necessarily. Because not far from the pittoresque town of Wangen, Anton Holzinger together with his daughter Luise runs the state-of-the-art Zurwies dairy, where they produce almost exclusively soft cheese. » Weiterlesen…