Ursula Heinzelmann, Wein- & Essenschreiberin
This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen. Frohsinn, cheerfulness. Who’d not need a bit more of that?! This is my offering to » Weiterlesen…
Since quite some time London has been a constant fixture of the Heinzelcheese universe, and my cheese steps almost automatically lead me in direction of Neal’s Yard Dairy and their wonderful store on Park Street at Borough Market whenever I’m over in England. But this time I never even made it to Neal’s Yard Dairy because suddenly I found myself in front of a small paradise, like a small child before a Christmas tree. » Weiterlesen…
It took a long time to convince Heinzelcheese of the Käsekrainer’s merits. Cheese in a sausage, that sounds like so gimmicky and junky. But as is so often the case in that funny thing called life, there came a moment recently when I was able to see the possibility of the positive contrary: thank you Simon, never sleeping sausage man! » Weiterlesen…
The Heinzelcheese network is constantly expanding… no, I haven’t been to Japan (actually I’ve been to Newfoundland, but more on that another cheese time). However, yesterday, my wonderful friend Serendipity surprised me with this soy-mash refined cheese from Itoshima – and obviously I’d like to share this with you! Even if only in words and pictures; due to the long distance travel it’s been a very small piece. Tak Kohaku is a semihard cheese that reminds me of Tilsiter or Havarti. But its very special aroma, soft and yet complex, makes me think of fermented black beans used in Chinese cuisine, as well as the very best, richest Sake wines… » Weiterlesen…
It was one of the most impressive encounters of those intense months: Chäschuchi Gersbach, the last stop on the Southwest leg of the research trips in early 2008 for my first book on cheese, Erlebnis Käse und Wein. Almost 13,000 kilometres, to visit more than 120 cheese producers all over Germany, amongst them Gersbach, a small, picturesque town in the southern part of the Black Forest. There were fresh, soft and semi-hard cheeses in all kinds of versions, quark and yogurt, and I liked all of it – but Silberdistel, that was… wow. Awesome. In a class of its own. » Weiterlesen…