Cheese of the month

The cheese of the month April 2017: Callu de cabreddu from Sardinia

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In Sardinia three things are really abundant: sheep (three million of them, who get along pretty well with about half as many human beings), thistles (in an amazing number of varieties, from edible artichokes to just beautiful but pretty thorny), and stones (which in the course of the millennia have been arranged to all kinds of things, such as round Nuraghe temples and endless walls, but there are still plenty left lying around).
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My cheese of the month March 2017 is Rollright from King Stone Dairy – and a cheese place: the Jericho Cheese Company in Oxford

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Round, glowing in a warm yellow orange and surrounded by a thin stripe of spruce bark, the paste a beguiling, spoonable runniness, that surely must be a perfectly ripened Vacherin from the Jura end of the Alps. And yet it isn’t. Instead of centuries of tradition the Rollright’s history goes back less than two years, and it is neither French nor Swiss, but English, from Oxfordshire. » Weiterlesen…

Cheese of the month February 2017: Sura Kees from Montafon/A

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While hibernating over Christmas and New Year Heinzelcheese obviously could not abstain completely from all turophilia and watched Dominik Flammer’s beautiful film about the Alps‘ culinary heritage. The episode in question is called Urkäse, ancient cheese. And with that yet another tiny part of the huge jigsaw puzzle that is the infinite universe of cheese fell on to its place… » Weiterlesen…

The Cheese of the month for January 2017: is not a cheese but rennet

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I bought these rennet tablets ages ago at Dean & Deluca in St Helena/California, and then just forgot them in my kitchen cupboard. You’re probably familiar with that: I really should try this… but not just now. What intrigued me into buying them was the historic English dish named junket.
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Cheese of the month December 2016: Pannerone Lodigiano from Lombardy, Italy

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It’s December, Advent, the time to open one little door after another every morning, light another candle every week, the air sweet and heavy with cinnamon stars, Stollen cake and Hutzelbrot fruit bread. Strange to remember amidst all this Hygge, Gemütlichkeit und deliciousness that the four weeks before Christmas are actually fasting weeks. Stollen cake originally was an austere affair… How do I get from Stollen to cheese? My cheese of the month similarly represents an act of renunciation: Pannerone Lodigiano is made without any salt. » Weiterlesen…