Sake meets cheese in November 2020: Two Autumn Sake, Hiyaoroshi.

Last time we presented a summer sake – even if we were a bit late due to the pandemic. This time we’re pouring two seasonal sake. Some basics: there are three, sometimes four different seasonal sake, and the last one in the year’s cycle, for autumn, is Hiyaoroshi. » Weiterlesen…

Sake meets cheese October 2020: Two bottles from Tsukasa Botan

Our project starts with Tsukasa Botan, a brewery founded in 1603 on Shikoku. Shikoku, Japan’s fourth largest main island, is not exactly known for sake, and there are not many breweries there, but the many fishermen are known for their high per capita consumption. This comes pretty close to our own motto: A sake is good if we want to empty the bottle! » Weiterlesen…

Sake meets cheese: our new project

It all began last summer in Berlin: Walter Britz, a recognized authority on Japanese food and culture, comes to a party with three half-full bottles of summer sake. Heinzelcheese is irritated at first – wine leftovers, what a miser! – and then totally enthusiastic about these unpasteurised Sakes. Cheese will go so well with it… » Weiterlesen…

The cheese of the month for November 2020 is: Heggelbacher Felsbrocken

Felsbrocken, a rock – that holds the promise of solid strength, a reliable footing, a grip on reality… in short all that stuff we need right now, badly. Therefore: a rock, in form of a cheese, for this troubled, dark month, from a farm I only quite recently learnt more about and which represents a real ray of hope: Heggelbach. » Weiterlesen…

The cheese of the month for October 2020 is: Bleu d’Auvergne

There is enough going on in this world, close by and far away, to get the blues, big way – we really need all potential antidotes. Cheese helps, says Heinzelcheese… and in case of the blues, it should be bleu. Y’all who immediately wrinkle their nose, because “you know, blue cheese…” – hang on. Some things, when considered and experienced without any preconceptions and prejudices, turn out to be very different than in your imagination and actually not half bad (idiot politicians and certain kinds of virus excluded). Therefore: Bleu d’Auvergne, the gentle, smooth blue from central France. » Weiterlesen…

The cheese of the month for September 2020 is: Mahón!

Anticipating your potential question or even complaint: no, chances are tiny that this cheese is available at your local super market, at least in the quality I am talking about. But hey, first, you’re used to that problem, second, last month’s Comté is super well distributed – and third: I assume you’re reading this blog because you’re interested in widening your cheese horizon! Therefore: Mahón. » Weiterlesen…

The cheese of the month for August 2020 is: Comté!

Life remains tricky, and difficult, and unpredictable. Normally (one of the keywords of the present crisis) I had planned a trip to the Jura region for this time of the year, etc etc. – but hey. Nevertheless (another keyword) Comté is the cheese for this summer month. Reliable. Calm. Good. » Weiterlesen…

The cheese of the month for July 2020 is: Lausitzer from Hof Schafgarbe in Ogrosen/Brandenburg

A small white wheel of a cheese, two fingers high. Rindless, with just a few dots on the surface, left from the moulds the curd drained in. There is nothing fancy about the Lausitzer, which also comes in a version with fresh ramps. Like feta cheese it matures in brine for up to a year, and the salt does dominate the taste in the first moment, until the rich flavour of the sheep’s milk takes over and balances it. I really like this unpretentious little thing: on a cheese board, on its own, but also with tomatoes and in any kind of salad (water melon!) and vegetable dishes. However, and just as important, its beauty also lies in being part of a whole: I equally enjoy buying meat and sausages from Hof Schafgarbe. » Weiterlesen…

The cheese of the month for June 2020 is: Grisette from Ziegenhof Scellebelle in Münster/Westphalia

“I’m so glad that with the cheese I finally found my life rhythm, and that is easily worth occasionally getting up in the middle of the night.” This sentence has staid with me ever since I heard it from Sabine Jürß. There is so much in there. That you need structure to make it through life in a decent way. That it can take a while until you find the right structure. That it’s ok to go your own ways. Because getting up in the middle of the night also implies no or very little social life with regular 8 to 5/Monday through Friday people. Instead: sixty goats, a stall at the farmers market and French style cheese, like the Grisette, a small charcoal-coated lactic wheel. » Weiterlesen…

The cheese of the month for May 2020 is: Domäne Fredeburg’s triple star of soft cheeses

It might be due to the constant of subliminal crisis-psycho-stress, it might be just coincidence, or simply a lack of proper Heinzelcheese planning: once again I entrust soft stuff to your big cheese-loving hearts and souls. And instead of one, there are three. Domäne Fredeburg’s Pirschbachbrie, Domänenländer and Domowoj are just so good, and cheeses of this kind and quality, in reliable quantity so rare in Germany. » Weiterlesen…