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Cheese places: Fromagerie in Oslo/Norway

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I just spent a week in Oslo and central Norway. Shame on me, but to be honest, I didn’t expect that much in terms of cheese and wine. Well – I’ve been wonderfully „disappointed“ and the food was gorgeous (yes, I did eat whale, and it was delicious) on all levels. A lot of restaurants had very good wine lists including many German Rieslings (true, wine does come at a price with the Nordic Normans – but that’s better than no wine at all). Can you imagine my surprise and happiness when I discovered Eva Fricke’s Rheingau Riesling at the wonderful Røros Vertshuset?! So onto cheese: the trip (which I undertook courtesy of the generosity and organisational skills of a number of Norwegian tourist agencies – thanks to everybody!) » Weiterlesen…

Reading cheese: Culture, the word on cheese

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Who’d  have thought that a third of all US cheese production takes the form of Mozzarella? And that 1.2% is stinky Muenster cheese? I also had no idea, although I’ve just come back from a few blissful days around Notre Dame, that in the 19th arrondissement in Paris four Breton ewes are „eco-grazing“ and fertilizing a half-acre patch of land. I read this in the newest issue of Culture, the word on cheese magazine. » Weiterlesen…

Cheese of the month June 2013: Amour rouge from Käserei Zurwies, Allgäu

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The Allgäu region down in the south of Germany, that means mountains and therefore mountain cheese, right? Well, not necessarily. Because not far from the pittoresque town of Wangen, Anton Holzinger together with his daughter Luise runs the state-of-the-art Zurwies dairy, where they produce almost exclusively soft cheese. » Weiterlesen…

Cheese place: Neal’s Yard Dairy in London

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You’re planning a trip to London? You’ve already got Tate Modern, Sir John Soane’s House and some other cultural destinations lined up on your schedule? Fine, but whatever you do, figure in Neal’s Yard Dairy – and don’t blame me if you decide to spend the rest of your budget (time and money, that is) and just wallow in gorgeous British cheese. » Weiterlesen…

Cheese of the month May 2013: Blühende Landschaften from Capriolenhof, Brandenburg

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Yes, it’s true, I’ve written repeatedly about this cheese with the long, poetic and programmatic name (which means flowering landscapes), and I’m showing it at almost every tasting. Because it’s just so absolutely gorgeous super delicious and I’d like as many people as possible to taste  it and fall in love with it. However there is always something new to report, as the people as well as the animals behind a cheese are constantly changing – such is the nature of life… » Weiterlesen…

Cheese people: Fritz Lloyd Blomeyer

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The first time I heard about Fritz Lloyd Blomeyer was on a menu the Berlin winebar Rutz announced for a special evening. His name stood next to the cheese course like that of an artist next to his work. I googled him, but couldn’t find any address. However it became clear to me that the Rutz team was ahead of the game once again when I ordered cheese at another Berlin restaurant some weeks later. Amazed and full of respect I discovered on the plate in front of me two slices of perfectly mature Blühende Landschaften, flowering landscapes. This goat cheese from the Brandenburg top producer Capriolenhof is not only hard to find, but extremely delicate. „We get it from Fritz Blomeyer,“ the somm said. » Weiterlesen…

Cheese of the month April 2013: goat cheese from Griciunai, Lithuania

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Spring is extremely late this year. At least up in the north of Germany where we are, some of the traditional easter fires have been cancelled because of the cold. Not much fresh green for cows, goats or sheep! The virtual weather forecast confirms my suspicions that further east the thermometer doesn’t even make it above freezing point: the cheese of the month comes from Lithuania. I met its maker Dalia Emuzyte in January at the Grüne Woche agricultural fair in Berlin. » Weiterlesen…

Goodbye Peter Klann

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My friend Peter Klann, baker extraordinaire, died on March 28. I met him in spring 2002 while working on an article about oil. At the time he was operating a tiny artisan oil mill an hour from Berlin. When I went to see him to learn more (and taste his fantastic products from walnuts, linseed, peanuts, nigella, poppy seed and much more) he told me that his real interest, his soul, was in bread. And we actually met again two years later when bread had reclaimed him and became very good friends. » Weiterlesen…

Cheese people: Manuela and Norbert from Kaeskuche

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This category needs a kickstart! It’s not that I’m too lazy to work on it, honest, just so many other things to do all the time… But the Bavarian superteam from Kaeskuche who courageously export Alpine cheesy stuff to the States, England, Singapore and Dubai are absolutely the first in line to be written about. » Weiterlesen…