English

Cheese of the month April 2016: Silva from Eggemoa in Mühlwald, Alto Adige/I

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

Location: the Cheese Festival in Sand/Taufers in the Valle Aurina in Alto Adige (a very inspiring event – go, if you can). Recommendation from: Dominik Flammer, Swiss food scout and enthusiastic fan of all good things from the Alps. Therefore: top priority, first tasting stop, the Eggemoa table. From Mühlwald, a small village a few minutes drive from Sand in the direction of Lappach. On that table, a small selection of small cheeses, most of them soft. Love at first sight (and taste): Silva!
» Weiterlesen…

Türkiye’de ve Dünyada Yerel-Geleneksel Peynirler – Local Artisanal Cheeses in Turkey and in the World

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

This is to attract your attention to a cheese conference in the Kars region of Turkey in mid-July: Türkiye’de ve Dünyada Yerel-Geleneksel Peynirler: Kars Kaşarı Coğrafi İşareti (Local Artisanal Cheeses in Turkey and in the World: The Use of Geographical Indication for Kars Kaşarı Cheese). » Weiterlesen…

Three bottles: Riesling from Canada

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

Serendipity was smiling on me and decided it was time for me to widen my horizon on the subject of Canadian wine. It sent Torontonian Arlene Stein, awesome impresario of the Toronto Terroir event who recently moved to Berlin, my way with some Ontario cheese – and a box of wine! I had heard about the winemaker Charles Baker, but never tasted his wines. » Weiterlesen…

Cheese of the month March 2016: Wertacher Goass from Robert Maul/Allgäu, Germany

Veröffentlicht amAutorUrsula HeinzelmannEin Kommentar

Regular Bergkäse, mountain cheese, is a more or less mature hard cheese from more or less happy cows. But there are alternatives, even in the Allgäu, like this not so hard goat cheese from a small creamery in Wertach with the sweet name „’s Molkefässle“ (the small whey barrel). For this Robert Maul turns untreated, raw goat’s milk into smallish round wheels. » Weiterlesen…

Two bottles: Affordable red stuff from South America

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

It was a true winter evening in early January when I decided to treat myself to a red and my hand found its way to this bottle in the wine rack. Carmenère always has a special ring to me, as we all once thought it to be Merlot, only to discover (thanks to DNA) that it belongs to the Cabernet family. I » Weiterlesen…

Six bottles: Bubbles!

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

As promised for this year, I’ve been drinking… and I’d like to share these with you: Six very different bubbly bottles from France, which some would call natural whereas I’m inclined to use the word delicious. I ordered them from Mr Vins Vivants Alex Zülch who gets my thumbs up for his selections!
» Weiterlesen…

Cheese of the month February 2016: Totò’s 8 months old Pecorino from Regaleali/Sicily, I

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

I just returned from a short week in the north of Sicily. Fabrizia Lanza invited me to experience her „Cook The Farm“ project in situ, and I chose to join her nine (fabulous) students for the week dedicated to cheese – obviously. Now I am full of gorgeous pictures, sounds, light, smells, and my fridge is bursting with cheese. » Weiterlesen…

Cheese of the month January 2016: Burrata from Platform of Personal Pizza for Peace, Đà Lạt/Vietnam

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

This cheese of the month comes from Vietnam. Those who follow my whereabouts on Twitter might have had in inkling this would happen… To quote the wonderful Chet Baker: I fall in love too easily, I fall in love too fast. With cheese, that is. Except that I’d like to change that into I fall in love soo easily, I fall in love so fast, so terribly hard that it always lasts. At least with cheese. » Weiterlesen…

HeinzelCheeseTalk no 21: Goat, Sheep, Buffalo and Cow – let’s compare. Friday, January 8th, 2016, 6pm

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

We might occasionally act sheepish, and sometimes we are real cowards… but can we really taste the difference between different kinds of milk? Dear HeinzelCheeseTalk family (yes, you are my family, and my bestest wishes to you all for this new year – hope you had some more than decent cheese to start with and a good drop with that!) – it was a pleasure to look at some basics with you. » Weiterlesen…

Cheese of the month December 2015: Türkmen Çeçil Peyniri from the Kars region/Turkey

Veröffentlicht amAutorUrsula HeinzelmannHinterlasse einen Kommentar

One of the most exciting Heinzelcheese highlights this year was the great Turkey tasting during the Cheese Berlin, and that’s why I’d like to serve you a little reminder here in the form of a fantastic artisanal cheese from the Kars region in eastern Anatolia, with the poetic name Angels Hair or Turcoman Tassel: Türkmen Çeçil. » Weiterlesen…