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HeinzelCheeseTalk no 15 stays (almost) home: cheese from the Schaalsee! Friday June 26th, 2015

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Last time we had been oh so far with cheese and wines from North America, this time we stayed oh so close to home. Think global, act local – in HeinzelCheeseTalk this translates in knowing your cheeses worldwide while never neglecting what’s made in front of your doorstep. We therefore explored the cheeses from two cheese makers who call the beautiful Schaalsee halfway between Berlin and Hamburg their home. » Weiterlesen…

Consolidating the cheese: Columbia Cheese in Long Island City/NY

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Long Island City ain’t Brooklyn, and it certainly ain’t gentrified. Walking north from Williamsburg, you soon leave the condos with pet-grooming salons and the waves of freshly roasted coffee behind, and once you pass Broadway Stages, you’re in a different world. Ten years ago, Adam Moskowitz tells me, this was a dangerous area. Five years ago, there still weren’t any sidewalks. Today, it continues to be a male dominated world. Its main feature: trucks, of all sizes and all sorts. Trucks are also what Adam’s business is built on: Larkin is a warehouse specializing in food of all kinds. And food of a special kind: Adam’s special little pet business under the Larkin roof is Columbia Cheese. » Weiterlesen…

HeinzelCheeseTalk no 14: America! Friday, June 12th, 2015

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Those of you who know me well will certainly remember that my great cheese awakening moment occurred in the US. At the 2001 Slow Food Cheese in Bra/Piedmont I attended a class with American goat and sheep milk cheeses, moderated by Rob Kaufelt of Murray’s Cheese in New York. Full of arrogant prejudice I thought it would be a joke… » Weiterlesen…

Cheese of the month June 2015: Harbison from Jasper Hill, Greensboro/Vermont, US

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They warned me: in late May, up in the Northeast Kingdom, it could be hot summer weather, or it could snow. I packed another layer, and off I went, finally, to visit the Cellars at Jasper Hill in Greensboro, Vermont. To give you an idea of place: Upper Vermont is green, lush, hilly and situated almost four hours drive north of Boston,so close to the Canadian border that my phone started to feel confused. And it was worth every mile, for so many reasons. The most unexpected I offer you here, at least virtually: Harbison. » Weiterlesen…

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

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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…