Cheese of the month September 2018: Cam-mäh from Hof Solterbeck, Owschlag/Schleswig-Holstein, Germany

Everybody in food is talking about the north and nordic, and cheese wise as well there is a lot going on. It was high time to embark on two intense days of re-research with my companion in cheese, Theresa Malec. We toured the baltic east of the state of Schleswig-Holstein from Lübeck up to Flensburg, just south of the Danish border, and encountered many beautiful cheeses (and quark!) that would all deserve to be included in this series (you can read more about them here, in German). So much excellent milk (from cows, sheep and goats), and so many people treating it with great care! » Weiterlesen…

Cheese of the month August 2018: Castelmagno d’Alpeggio from Des Martin in Valliera, Piemont/Italy

Most of Piemont’s traditional cheeses‘ originated in the mountains, as the animals gave more milk when summer-grazing on the higher pastures, and people needed to make those riches last for the rest of the year, using whatever methods were possible under the given conditions. Arguably the most spectacular and most original of all Piemontese cheeses is Castelmagno, a natural blue whose name rings a bell with many, while only few have actually tasted it. » Weiterlesen…

Four (!) cheeses of the month for July 2018, from the northern shores of Lake Balaton, Hungary

Wines from volcanic soils have become a real thing recently. Etna and Vesuvio, the Canares and Santorini, Dundee Hills and Gattinara all make for rather special aromas and textures in our wine glasses. Particularly interesting in this respect and still overlooked by many: Hungary. So when Robert Gilvesy from the eponymous wine estate in Badacsony on Lake Balaton’s northern shores invited me to this year’s Bohém Légyott I immediately reshuffled my diary and accepted. » Weiterlesen…

Cheese of the month June 2018: Serra da Estrela from Vale da Estrela, Centro de Portugal

It’s rare that a cheese that’s so hard to find as Serra da Estrela, from the eponymous mountains in the heart of Portugal nevertheless has so many fans. A pilgrimage to its origin had long been high on my list – and it’s finally happened! » Weiterlesen…

Cheese of the month May 2018: Tymsboro from Mary Holbrook, Sleight Farm, Somerset/UK

April 21 was Raw Milk Appreciation Day, and on May 13 and 14 natural wine producers from around the world will gather at Markthalle Neun in Berlin for another of Isabelle Légéron’s RAW Wine fairs, with the Heinzelcheesetalk that weekend featuring raw milk cheese – and therefore, this month’s cheese just has to be one too – ladies and gentlemen: Tymsboro! » Weiterlesen…

Cheese of the month April 2018: Raclette from Anniviers, Valais/CH

In theory April sounds like spring, even in Berlin, but this year it starts with Easter and snow. White Easter are not that unusual, when still at easter-egg-searching-age I remember quite a few chocolate-filled nests in my grandmother’s cold white garden. Fifty years later I positively rejoice in the low temperatures outside as they provide me with a perfect excuse to rave about Raclette instead of presenting you with spring-light Ricotta or the first chèvre. » Weiterlesen…

Cheese of the month March 2018: Duet from Andante Dairy, Petaluma/California

For the very last research for my cheese book (to be published in October!) I recently spent a week in San Francisco. The Fancy Food Show combined with the crazy competition party that is the Cheesemonger Invitational made for a perfect occasion to catch the latest updates, and I truly met and ran into a staggering number of wonderful people. Amongst them, and entirely serendipitously, Soyoung Scanlan.
» Weiterlesen…

Cheese of the month February 2018: Balaki from Tinos, Cyclades/GR

It’s February and at least in Berlin winter will last another two months, pretty reliably. That’s fine, till now it’s been mild, and eternal summer would be unbearable, and I just returned from a long week in San Francisco with its glorious light. Still, a little more sun won’t do any harm to help the daily winter dose of vitamin D. My wonderful Heinzelcheese network in late summer had a white ball from Tinos landing in my cheese stocks, and with the help of modern wrapping and storing this made its way onto the cheese board only now, in the depth of winter. And there it shone and sparkled, just like the Aegian sun! » Weiterlesen…

Three San Francisco cheese places not to be missed

Real cheese in the Bay Area started with the Cheese Board in North Berkeley, some 50 years ago. I didn’t make it over there this time, but I know they are still going strong (read this lovely portrait of them by the great Janet Fletcher). Here however are three equally thrilling cheese destinations in the city of San Francisco for you make it over to the west coast. » Weiterlesen…

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…