Meet me at Formaggio Kitchen in Cambridge MA – a class on German cheese and Riesling June 4, 2015

Formaggio means cheese in Italian, but it also stands for one of the most tempting places I can think of on the Northern American east coast. Ihsan Gurdal over the years has created a little paradise for any food loving person – and how he manages to keep it all running so well, I have no idea! The cheese selection is awesome – and I am more than honored to run an evening class on German cheeses and dry Riesling at the original location in Cambridge on June 4. » Weiterlesen…

Meet me in NYC: May 21, 2015 with the Culinary Historians of New York at the National Arts Council

Gramercy Park in May meant cherry blossoms were long over, but the green oh so lush when I was invited for a Heinzelcheese talk and tasting at the venerable association of Culinary Historians of New York, hosting me at the formidable National Arts Club. With a group of 80 (!) we explored German food history and discussed some of the changes in German cheese making as well as Riesling. » Weiterlesen…

HeinzelCheeseTalk no 13: Let’s go Dutch – Gouda! Friday, April 24 2015

You say Gouda, I say Chowda… Is there a cheese that is more misunderstood than this Dutch fellow? For some it’s the ultimate, mass-produced boredom of cheese, reduced to a marginal existence on breakfast buffets and sandwiches, for others it means a sophisticated, aged farmer’s wheel full of concentrated, caramelly goodness. The truth, as usual, lies in both as well as in between. We explored it. » Weiterlesen…

Atemwende and Mothertongue: let’s explore. Berlin, Saturday April 11, 2015

It might not always seem to be the case in HeinzelCheese country, but I assure you, even here life is more than cheese and wine… Therefore I’d love to see you at this event in Berlin, on Saturday April 11. I am honored to be in the company of all those awesome artists. And, just in case you wondered: there will be wine and cheese involved.
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HeinzelCheeseTalk no 12: Alpine cheese and Scharlachberg wines. Friday, March 27, 2015

So many cheeses, so many wines, so many of you so interested – therefore we crunched up our rhythm a bit in HeinzelCheeseTalk land. And yes, that’s right: we had Scharlachberg! Germans mostly associate a not very exciting (to say the least) brandy with that name – but actually and mostly it designates a great and steep vineyard on the very northern edge of Rheinhessen, directly on the river Rhine, opposite the Rheingau. » Weiterlesen…

Meet me at Boston University: May 13, 2015

It’s with great pride that come May, I’ll take my German food history ‘Beyond Bratwurst’ to Boston University’s Food Studies program. I’ve been invited to give a Jacques Pépin Lecture and will be focussing on the effect the rapid industrialization in late 19th-century Germany had on the country’s cheese industry. » Weiterlesen…

HeinzelCheeseTalk no 11: Parmigiano Reggiano and Friends! Friday 13 March, 2015

I’ve finally been to Modena and the surrounding Emilia Romagna around that balsamico-famous town. It’s been my first time to meet up with venerable old Parmigiano Reggiano on his home turf! And of course there were a few slices of prosciutto di Parma and a few drops of Aceto Balsamico on the way… But for you, my HeinzelCheeseTalk past and future faithfuls, I came back loaded with cheesy goodness, to be explored at our big table at the Markthalle Neun. » Weiterlesen…

HeinzelCheeseTalk no 10: real cheese from Spain – February 20th, 2015

Hola, amigos del queso! This was the tenth HeinzelCheeseTalk and therefore a special one: we had a fantastic Spanish cheese guest who brought us the real stuff from his home country and told us all about it. David Raya Moreno runs, together with the ever smiling Marta, the Gusto Artesano stall at Markthalle Neun. » Weiterlesen…

HeinzelCheeseTalk no 9: Camembert! Friday, Jan 30, 2015

I bet you thought you knew exactly what kind of cheese Camembert is. Round, white on the outside, yellow on the inside, soft, made from cow’s milk, rather mild. And the posher versions come in fancy little wooden boxes… well, yes, of course. Problem is, in contrast to Comté or Roquefort, the name as such isn’t protected. Which means that a lot of cheeses fitting more or less those descriptors, come to market under it. » Weiterlesen…

HeinzelCheeseTalk no 8: Feeling oh so blue… Dec 19, 2014

A truly festive, pre-holiday HeinzelCheeseTalk, as blue as the summer sea around the Greek Cyclades, the Icelandic salt virgin, the jellyfish aquarium in Californian Monterey, the top of the Empire State Building in New York, and the icy Canadian landscape on the way to it… Oh, you ask if there was any cheese? Of course, dear friends, of course. And wine! » Weiterlesen…