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…

The cheese of the month for April 2020 is: Weißer Bollheimer from Haus Bollheim in Zülpich-Oberelvenich

Normally… yet another “normally” due to the pandemic! Normally I had intended to offer you this little jewel after having paid a visit to the cows and their cheesemaker. But who knows when this might be, and as we are currently finding out how much is possible (or has to be made possible) virtually: to widen your cheese horizons, here is Weißer Bollheimer. Anyhow. Because life needs to go on. » Weiterlesen…

The cheese of the month for March 2020 is: Buurenkaas from Kaasboerderij Booij/Streefkerk, NL

Gouda is Gouda is Gouda – or isn’t it? No, of course it isn’t. And of course as a subscriber of this monthly series of cheese highlights you’re aware of that. But it might be a good idea to refresh your senses’ memory about the real thing, and treat yourself to a mature, slowly ripened piece, like this gorgeously crumbly, complex 25 months old Buurenkaas (farmers’ cheese) from Kaasboerderij Booij. » Weiterlesen…

The cheese of the month for February 2020 is: no cheese, but sheep’s milk yogurt.

Almost exactly a year ago the Heinzelcheesetalk community made it abundantly clear to me that as far as they were concerned, yogurt did not qualify as cheese: at the Heinzelcheesetalk no 59 devoted to that subject we were an exceptionally small group of four at the table – which did not diminish our fun in any way. So why this new attempt? Hope… and my own fascination with the stuff, and a major reminder a few weeks ago in Copenhagen, at Noma (sorry, I know this sounds preposterous, and presumptuous – but honest, would you decline such an invitation?!?). The desserts served there tend to be not very sweet at all and therefore wonderfully wholesome (even for a declared “I’d rather like some cheese, please” person like me). Just like at Berlin’s (apologies again, more namedropping) Nobelhart & Schmutzig. That both places could do more for cheese as such is a different story – but enough digressions. » Weiterlesen…

The cheese of the month for January 2020 is: Frohsinn, from Hof Berg in Dannau, Schleswig-Holstein.

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.  Frohsinn, cheerfulness. Who’d not need a bit more of that?! This is my offering to » Weiterlesen…