Cheese of the month

The cheese of the month for April 2021 is: Westcombe Cheddar from Somerset/UK

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And suddenly it’s the Easter weekend, and April again, and again – still! – sooo much uncertainty ahead of us. Which is why we need at least a sturdy cheese, one that provides that friendly nudge, tells you to keep swimming and smiling, slaps his arm around your sagging shoulders, and gives you a push, like a fresh gust of April tailwind on your morning run. Sturdy means: reliable, unfussy and yet not boring, just good – such as the Calver family’s Westcombe cheddar from the lush green pastures of Somerset, halfway from London to Cornwall.. » Weiterlesen…

The cheese of the month for March 2021 is: Chiriboga Blue from Ebersbach/Allgäu, Bavaria

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Which country is top of the list for cheese producers by volume worldwide? Not Switzerland, not France and not Italy either, but the USA. Makes sense, seen its size. However, who is number two and ranks as number one for cheese exports worldwide? Germany! Which makes it utterly frustrating how difficult it is to find good German cheese abroad. » Weiterlesen…

The cheese of the month for February 2021 is: Cironé from Käserei Eyweid in Zäziwil, Emmental/Switzerland

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Almost two years old, dense and brittle, yet the very opposite of dry, the hard, crumbling density melts into a gorgeously fruit and caramel driven loveliness, both savory and sweet, cheese and dessert, like a rich rice pudding yet so much better… Cironé is quite a newcomer at cheese counters a bit worldwide, but in its essence an ancient classic. » Weiterlesen…

The cheese of the month for January 2021 is: Urstromkaese cream cheese from Baruth in Brandenburg

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January – a new year, a fresh start… although that won’t happen overnight, as if by magic, with the change of a digit. But as usual (well, mostly ;) optimism and confidence reign high in the Heinzelcheese realm. And I do hope the same is true for all of you! As a role model and delicious guidance, I present you this month’s cheese. Fresh, simple and the result of a new beginning. In the fall of last year Yule Seifert (Belgian, engineer, huge heart for cheese) and Paul Thomas (British, dairy technologist, huge knowledge about cheesemaking) started their own production! » Weiterlesen…

The cheese of the month for December 2020 is: Takesumi from Chiyo Shibata, Fromagerie Sen in Ōtaki/Japan

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No, I did not travel to Japan. But I couldn’t have come up with a better choice for the last month of this unusual, crazy year than this small round fellow made from cow’s milk by Chiyo Shibata in Otaki, one hour’s drive southeast of Tokio. Because it is proof of how beautifully the Heinzelcheese network is working, in spite of all adversities! » Weiterlesen…