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Meet me in NYC: May 21, 2015 with the Culinary Historians of New York at the National Arts Council

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Gramercy Park in May meant cherry blossoms were long over, but the green oh so lush when I was invited for a Heinzelcheese talk and tasting at the venerable association of Culinary Historians of New York, hosting me at the formidable National Arts Club. With a group of 80 (!) we explored German food history and discussed some of the changes in German cheese making as well as Riesling. » Weiterlesen…

Young Buck Käsebrett

Cheese of the month May 2015: Young Buck from Northern Ireland/UK

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The Heinzelcheese Network is growing constantly, and that makes me very happy. Because this is how I (and therefore you) get to know about cheeses and cheese makers in corners of the world I had no clue even existed. The Young Buck from Michael Thomson reached me courtesy of my Berliner food and wine friend Florian Minzlaff who right now is studying in Belfast. Would I be interested in Northern Ireland’s only raw milk cheese? You bet… » Weiterlesen…

Danish cheese goes organic: Knuthenlund in Lolland

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t is not the first time that a wine trip serendipitously turned into a cheese excursion. Frederiksdal Kirsebærvin made me go to Lolland, in the very south of Denmark, and gorgeous it was and is – but I came also back with wonderful cheese. The Knuthenlund estate is run by Susanne Hovmand and her husband Jesper, and cheese making has been in the family since Susanne’s great-grandparents. » Weiterlesen…

Danish red wine – yes, seriously! And gorgeous stuff it is…

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Heinzelcheese lost it, you might be tempted to think. Gorgeous red wine from Denmark? Come on… No, seriously. But – ah, you knew there was a „but“ coming, didn’t you. Alright: The 2012 Nielstrupmark from Frederiksdal isn’t made from grapes, but from cherries. » Weiterlesen…

More Bratwurst honours: my History of Food in Germany is shortlisted for the Fortnum & Mason Food and Drinks Award and the Guild of Food Writers Award

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I know, I know, it’s a little… well, let’s say, common, to blow your own trumpet. But hey – I am so proud of my little Bratwurst kid and how well it’s doing out there in the world. It is shortlisted for the prestigious Fortnum & Mason Food and Drinks Award as well as the Guild of Food Writers Award!!! » Weiterlesen…