Cheese of the month

The cheese of the month for February 2022 is: Las Arenas from Yolanda Egocheaga in Asturias/Spain

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

Crumbly and rather dry, made from cow’s milk, with some irregular spots of blue. The rind brown, grooved, thin, with a distinctiveness smokiness – the Las Arenas didn’t really jump at me at our first encounter. A friend had bought it in Madrid from the glorious Cultivo cheesemongers (thank you Florian!). Theoretically, everything about it was just right: raw milk, natural rennet, spontaneous blue mould, a family’s small artisanal production in Asturias. » Weiterlesen…

The cheese of the month for January 2022 is: Quark from Hof Marienhöhe in Bad Saarow

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

A new year. Without any doubt as turbulent as the two previous ones. Even more important to stay firmly rooted, in touch with the ground and soil, in a literal as well as metaphorical sense. I am working on that every morning, at breakfast, and since long before this global mess started, by having Quark from Hof Marienhöhe. » Weiterlesen…

The cheese of the month for December 2021: Soft White from New Roots in Emmental/CH

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

Emmental – isn’t that where we were for last month’s cheese? Indeed. But, and, to jump right in (put a protecting hand under your jaw!): strictly speaking Soft White isn’t a cheese at all, as it’s made from cashews instead of cow’s milk. » Weiterlesen…

The cheese of the month for November 2021 is: Emmental from Switzerland

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

Emmental? Isn’t that that pale more-holes-than-boring-plasticky stuff, really cheap and often leaving a burning feeling on your tongue? Yeah, sure – rare is the success story which does not end in tears due to commercial cannibalisation, sadly. But fortunately, almost as often, eventually, it also leads to a return to the origins, the actual reason for its success. Therefore I offer you: Emmental. With that gorgeous, discreet aroma, that hint of sweetness and walnuts, pleasantly mellow, but not dry at all… » Weiterlesen…

The cheese of the month for October 2021 is: Parmigiano Reggiano from Cravero

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

Parmesan, really, you might wondering feeling somewhat disappointed, what an old hat, can’t she come up with something more exciting? No, because this is exciting! Finally I was once again at a real, big cheese fair, the wonderful Slow Food Cheese in Bra in Piedmont (honestly, I’m not overdoing it – it truly was gorgeous, and on the way back my trolley case once again, finally, was stuffed with cheesy substances for upcoming tastings!). And the parmesan experience really was one of the most amazing ones during those days. » Weiterlesen…