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Polish cheese and wine: HeinzelCheeseTalk no 4, 29.8.14 – a report

Veröffentlicht amAutorUrsula Heinzelmann1 Kommentar

Regular readers of this blog-cum-website will have noticed that in HeinzelCheese land just as anywhere else, summer is traveling time. After Greece, Turkey and the Allgäu I recently went to Poland to find out about the food scene there. Finally! I mean, I grew up and live in Berlin, an hour from the Polish border! Cheese was of course very high on my list of things to research and I did indeed discover lots of good stuff. » Weiterlesen…

Cheese of the month August 2014: Divle Tulum Peyniri – Tulum from Divle/Anatolia, Turkey

Veröffentlicht amAutorUrsula Heinzelmann1 Kommentar

Istanbul, the wonderful crazy city on the Bosporus, always reminds me a little of India: anything seems possible (almost). On my last visit in early June, when I mentioned the word cheese, Aylin Öney Tan, the extremely well connected food expert and columnist, took me to Cankurtaran Gida at the spice bazaar. In the narrow store the kingdom of heaven really is full of sausages and honeycomb and the cooling shelves showcase Turkey’s best cheeses. » Weiterlesen…

Cappadocia: hot air balloons, caves – and wine!

Veröffentlicht amAutorUrsula Heinzelmann1 Kommentar

To be able to experience the past in a kind of time machine instead of just reading about it is for me one of the most exciting experiences ever. And ever since my first Turkey trip (I know, it took me an awfully long time to make it to the Bosporus), the close connection  with the historic beginnings of our civilization has been one of my main fascinations there. And yes, „experience“ does include wine, a serious advantage in the Heinzelcheese universe (it also includes cheese, but that’s a different story for another day). » Weiterlesen…

White, red, and orange: Julian Haart’s Riesling wines and Möhrenlaibchen carrot cheese from Dottenfelder Hof

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

Julian Haart’s story is a wine writer’s dream: young man from the Mosel trains as a chef, works in Michelin starred restaurants, but soon notices that in the end, the vineyards‘ call drowns out all the kitchen noise. So he returns to his home region and starts putting together a miniature wine estate, from zero to about 1.5 ha of the choicest vineyards. » Weiterlesen…

Cheese of the month July 2014: Blauer Künstler from Kunst & Käse, Rögnitz/D

Veröffentlicht amAutorUrsula HeinzelmannKommentar hinterlassen

Funnily enough being blue means something totally different German than in English, and that is being drunk (although that could of course induce the blues the day after…). Neither applies to the happy, cheerful woman Ute Rohrbeck is, or her cheeses, which certainly aren’t drunk.
» Weiterlesen…