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A new cheese place: Alte Milch at Markthalle Neun in Berlin

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„There is somebody who wants to start a cheese cave here at the market.“ That was the first thing I heard about Matthias Becker and his Alte Milch project, literally old milk. I admit, I didn’t take that very serious. I can’t remember if the tall lanky guy back then wore the same wooly hat like today, but it wouldn’t have done anything for my expectations. Since then I have long recanted, and today the Alte Milch stall for me presents one of the market’s highlights. » Weiterlesen…

The cheese of the month April 2017: Callu de cabreddu from Sardinia

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In Sardinia three things are really abundant: sheep (three million of them, who get along pretty well with about half as many human beings), thistles (in an amazing number of varieties, from edible artichokes to just beautiful but pretty thorny), and stones (which in the course of the millennia have been arranged to all kinds of things, such as round Nuraghe temples and endless walls, but there are still plenty left lying around).
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My cheese of the month March 2017 is Rollright from King Stone Dairy – and a cheese place: the Jericho Cheese Company in Oxford

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Round, glowing in a warm yellow orange and surrounded by a thin stripe of spruce bark, the paste a beguiling, spoonable runniness, that surely must be a perfectly ripened Vacherin from the Jura end of the Alps. And yet it isn’t. Instead of centuries of tradition the Rollright’s history goes back less than two years, and it is neither French nor Swiss, but English, from Oxfordshire. » Weiterlesen…

Slow Cheese in Bodrum/Turkey! March 2-5, 2017

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Super excited about an upcoming trip to Bodrum on the Turkish coast, where the local Slow Food group has teamed up with many others to stage the second Slow Cheese. Against all odds, in spite of everything. Whoever has been following me for a while knows that I am a huge fan of Turkey’s traditional cheeses. » Weiterlesen…

Cheese of the month February 2017: Sura Kees from Montafon/A

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While hibernating over Christmas and New Year Heinzelcheese obviously could not abstain completely from all turophilia and watched Dominik Flammer’s beautiful film about the Alps‘ culinary heritage. The episode in question is called Urkäse, ancient cheese. And with that yet another tiny part of the huge jigsaw puzzle that is the infinite universe of cheese fell on to its place… » Weiterlesen…