Ursula Heinzelmann, Wein- & Essenschreiberin
Good cheese is wonderful, good wine to go with it even better, and both of it for a whole long, relaxed evening amongst all the delicious bottles at Weinhandlung Suff in Kreuzberg’s Oranienstraße… not bad. So book soon, seats are limited. » Weiterlesen…
Winter without Stilton is like summer without Riesling, great meals without wine, life without love and friendship… well, you get the idea. But just as there is good Riesling and better Riesling and you might like some friends just that little bit more, there is good and better in the world of blue cheeses under the name of Stilton. And the best is Stichelton. » Weiterlesen…
For most people in this part of the world November sounds somehow dark, melancholy and altogether grey. But first, at least for now the late autumn sun is still shining beautifully, second the grey is a great excuse after all the summer outdoors time to settle in at home (cook a lot! music! read!) and third (I know, this is supposed to be a cheese blog) with the right cheese on the table, things will look much better, immediately. » Weiterlesen…
No excuse for yet another offering from the English speaking cheese world! I’m fully aware though that American Cheddar from glasswalled facilities in both Seattle and midtown New York sounds like more show than content, more Disneyland than real character… but the American cheeselogic often works completely against what we European cheesaholics assume. Beecher’s Flagship Reserve is a gorgeous cheese, fullstop. » Weiterlesen…
Classically trained ambitious chefs mostly use dairy products in the form of butter and cream, as well offering a cheese course (which they sometimes can’t help to fiddle around with, as if a sommelier added a dash of this and a few grams of that to wines, just to prove his or her own importance – no comment). Therefore a big applause for this extremely succesfull composition from Marco Müller at Rutz in Berlin: wild yellow Tomate, marinated scallop & sheep’s milk. » Weiterlesen…