Cheese of the month

The cheese of the month for August 2019 is: Erzincan Tulum Peynir from the Gün family in Anatolia

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Erzincan Tulum Peynir, the sheep milk cheese from the mountains in northeast Anatolia – after my visits there in July of last year and this April this translates into so many wonderful pictures, so many impressions and thoughts. The landscape of mountain plateaus rising high above the Karasu valley, the black river that is called Euphrates further south. Animals and people living in an impressive symbiosis. » Weiterlesen…

The cheese of the month for July 2019 is: Pyrenäenkäse from Langenburger Schafkäserei

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„The first wolf is already around! We just had to to start, otherwise it would have been too late.“ Indirectly this is the story of the Langenburger Schafkäserei’s latest creation, their Pyrenäenkäse or Pyrenees cheese. In contrast to some of his colleagues Norbert Fischer isn’t against the re-introduction of wolves in the wild on principle. „I’m happy to live with wolves“, he says, „I like the wilderness, I’d love to have much more of it.“ » Weiterlesen…

The cheese of the month for June 2019 is Red Hawk from Cowgirl Creamery, Petaluma/California

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Red Hawk on its own is worth a flight ticket to the US. Who thinks that’s overdoing a bit in all likelihood never experienced this small round stinker at its best. Promised. It is delicious, as in melting-delicious like the most delicious ice-cream you can think of (no PR talk in this case – it’s a triple cream, with plenty of cream added to the already super-rich full fat milk), and all this creamy sweetness is balanced by the intense washed rind aromas – the more mature the cheese, the more daring and the more impressive. » Weiterlesen…

The cheese of the month for May 2019 is: Canelé from Elodie Deruelle, Bordeaux/Poitou, F

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I was in Bordeaux, on a wine trip. Which started not in a cellar, but at a pâtisserie. Until a few years ago Canelés, those small round, caramelised cakes smelling of rum, were only known by insiders, whereas now they are a thing and regarded as one of the city’s landmarks. When I made it to Fromagerie Deruelle that evening, first thing I saw were – Canelés! Small goat cheeses from the Poitou made in the characteristic fluted shape, under a bell jar. » Weiterlesen…

The cheese of the month for April 2019 is: Kaçkavall from Albania

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Why are these plain cheeses my favorites for this month? Because they represent an encouraging contrast to the industrial boredom of the usual, standardised offer at supermarkets and are therefore a step into the right direction, especially in the context of the post-communist consumption binge that is (for understandable reasons) still widespread in Albania. At the same time I am aware how risky it is to write about kaçkavall. » Weiterlesen…

The cheese of the month for March 2019 is: Mimolette from northern France

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Mimolette might crumble and flake when being cut, but on the palate it is never dry or even dusty, instead seducing reliably with an almost juicy smoothness. As intense as its orange glow is its citrussy, nutty aroma. Also, and that’s why I offer it to you for these last cold days, aged Mimolette truly loves wine. » Weiterlesen…

The cheese of the month for February 2019 is: Rosalita from Tjamsland Ysteri in Birkeland, southern Norway

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Completely unfazed by all the rowdy pseudo stuff surrounding them the good folks from Norway are putting on a show that is truly remarkable and full of taste in the most literal sense of the word. Again and again they bring some of the very best food and people to Berlin – including cheese. » Weiterlesen…

The Cheese of the Month for January 2019 is: Yogurt! And reading material.

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Is yogurt cheese? Not really, rather a kind of pre-cheese. Nevertheless, at least as far as this passionate turophile (reminder: turo-phile, cheese-loving) is concerned, it is indispensable. With a spoonful of jam and a few walnuts in winter (when darkness often makes me crave for sugar), with some sliced cucumber und tomatoes, salt and a dash of olive oil in summer it is my perfect lunchtime sustenance. » Weiterlesen…

Cheese of the month December 2018: Endamı Nur from Miralem/İzmir, Turkey

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As I wrote in my book „On Cheesemaking“ (well, so far only in German, Vom Käsemachen, but yes, a perfect Christmas present!), I think of cheese as a wonderful guiding star. The ever-growing group of Heinzelcheesetalkers can vouch for the fact that it has taken me to the most amazing corners of this world and return with the most wonderful cheeses and memories. Obviously I sometimes also head out with a certain producer or region in mind. But the most impressive findings are those serendipity has her saying in (remember the Camembert from Vietnam?!). As was the case with this cheese, made from goats milk, by Canan Urhan, in İzmir. » Weiterlesen…

Cheese of the month November 2018: The Stadtkäserin’s Cream Cheese from the Baruth Glacial Valley/Brandenburg

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I’m a total quark addict. On dark bread, with a bit of salt, and my day promises to be a good one. Alas, I travel a lot, and breakfast buffets tend to have their own ideas about what and how to eat in the morning. My go-to ersatz for quark tends to be cream cheese, neatly, cleanly packed in small plastic tubs with the name of a large city on the American east coast on their silver lid. It tastes alright, but is a highly processed, industrial product. » Weiterlesen…