Ursula Heinzelmann, Wein- & Essenschreiberin
Yes, that’s right, the cheese of the month is a museum… because HeinzelCheeese right now is in Aberystwyth in the west of Wales and Ceredigion Museum with its display of working implements offers a fantastic insight into the butter and cheese history of this totally beautiful corner of Wales.
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They warned me: in late May, up in the Northeast Kingdom, it could be hot summer weather, or it could snow. I packed another layer, and off I went, finally, to visit the Cellars at Jasper Hill in Greensboro, Vermont. To give you an idea of place: Upper Vermont is green, lush, hilly and situated almost four hours drive north of Boston,so close to the Canadian border that my phone started to feel confused. And it was worth every mile, for so many reasons. The most unexpected I offer you here, at least virtually: Harbison. » Weiterlesen…
The Heinzelcheese Network is growing constantly, and that makes me very happy. Because this is how I (and therefore you) get to know about cheeses and cheese makers in corners of the world I had no clue even existed. The Young Buck from Michael Thomson reached me courtesy of my Berliner food and wine friend Florian Minzlaff who right now is studying in Belfast. Would I be interested in Northern Ireland’s only raw milk cheese? You bet… » Weiterlesen…
The eastern Baltic Sea keeps calling out for HeinzelCheese: not long ago a very friendly Lithuanian gave me a „Parmesan“ from his home country (which was quite good, but reminded me more of an aged Gouda), now a friend brought back this cheese from Estonia. Nopri Sõir comes from the the Nopri Talumeierei, a dairy farm and creamery in the very south of the country, near the border with Lithuania and Russia. » Weiterlesen…
At the Heinzelcheese headquarters in Berlin the March sun still tends to be a little wobbly on its warming wintergrey-chasing feet. The after dinner cheese program is therefore much inclined towards reliably friendly, blissful, bright-white-wine-welcoming stuff such as this very poignantly named „Schneeweißer“ from Obere Mühle, an organic creamery in Bad Hindelang in the Allgäu/Bavaria. » Weiterlesen…