Ursula Heinzelmann, Wein- & Essenschreiberin
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…
Yes, it’s true, I’ve written repeatedly about this cheese with the long, poetic and programmatic name (which means flowering landscapes), and I’m showing it at almost every tasting. Because it’s just so absolutely gorgeous super delicious and I’d like as many people as possible to taste it and fall in love with it. However there is always something new to report, as the people as well as the animals behind a cheese are constantly changing – such is the nature of life… » Weiterlesen…
Spring is extremely late this year. At least up in the north of Germany where we are, some of the traditional easter fires have been cancelled because of the cold. Not much fresh green for cows, goats or sheep! The virtual weather forecast confirms my suspicions that further east the thermometer doesn’t even make it above freezing point: the cheese of the month comes from Lithuania. I met its maker Dalia Emuzyte in January at the Grüne Woche agricultural fair in Berlin. » Weiterlesen…
The crazy days of carnival aren’t my cup of tea at all. The time after Ash Wednesday fits in much better with the winterly grey that stubbornly clings to Berlin until way into March. Unfortunately that mood also befits my cheese of the month. Sadly this has to be the obituary of a real character amongst German cheeses, Maria Pott’s Nieheimer. » Weiterlesen…
I was really happy to see Jan Dirk van de Voort again at the Berlin Slow Food Cheese fair in November. I met him during my extensive research trip on Gouda in 2009 (read about it in Effilee #13). Actually, to mention him together with what at least in Germany is mostly used as a vague collective term for firm cheese of the unexciting kind is not doing him any favour. The Remeker cheese he is producing near Utrecht in the western part of the Netherlands belongs to a completely different class. » Weiterlesen…