Cheese of the month

Cheese of the month April 2014: Graukäse from the Ahrn Valley in Alto Adige/Italy

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Graukäse, grey cheese… doesn’t sound exactly sexy, does it? And on top of that unfortunate name, the poor chap habitually has to suffer disfiguration in the form of onion rings and vinegar. Folks, this is just unacceptable. Stop dissing Graukäse and dousing it with cheap acidity right now! Instead, start taking in its real taste. If you feel like totally blank now, surrounded by question marks – before you hit the escape button: this is about the northern Italian cousin of the German Handkäse-Harzer-Korbkäse family. » Weiterlesen…

Cheese of the month March 2014: Ziegen-Deichgraf from the Ostenfelde Dairy/D

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In my Heinzelcheese life, Friday means Markthalle Neun: from 6 till 7pm I’m sitting with non-German foodies around the big Eatdrinktalk table to drink wine, taste cheese and practice German in a totally delicious, easy way. As an equally delicious side effect, Friday is Heinzel-cheese-shopping day, because the Markthalle’s cheese offers are excellent. Therefore this month’s cheese comes from Kreuzberg… » Weiterlesen…

Cheese of the month February 2014: Queijo de Ovelha Amanteigado Curado from Quinta da Serra da Gardunha/Portugal

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I know, I’m writing a lot about Portugal these days. But life rarely flows in a quiet stream, balanced, temperate and calm. Rather, it’s leaping and jumping ahead. And that means that at the moment the wild country on the Atlantic coast looms large in my world. After my beautiful excursion to the Alentejo in the fall (about which more here) I was slightly mad with myself for returning without one of the onctuous sheeps‘ milk cheeses from the center of Portugal. » Weiterlesen…

Cheese of the month January 2014: Ricotta from Torricelle, Paestum/I

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Since a few months there is a new stall at the farmers market at Markthalle Neun, the revived old covered market hall in the Kreuzberg district of Berlin. Alessandro Salerno for some reason is totally determined to provide Berliners with the absolutely best possible buffalo mozzarella. Although at least from an Italian point of view, buffalo is redundant in this case, because mozzarella per definition is made from buffalo milk, and anything else is called Fior di Latte and of a completely different texture and taste. » Weiterlesen…

Cheese of the month December 2013: Stichelton from Nottinghamshire/UK

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Winter without Stilton is like summer without Riesling, great meals without wine, life without love and friendship… well, you get the idea. But just as there is good Riesling and better Riesling and you might like some friends just that little bit more, there is good and better in the world of blue cheeses under the name of Stilton. And the best is Stichelton. » Weiterlesen…