Ursula Heinzelmann, Wein- & Essenschreiberin
When I visited Petra Elsen on a research trip in May 2008 and wrote about her in my first cheese book, the title of that passage was “The Hommerdingen hero”: On the map Hommerdingen is just a tiny dot southwest of Bitburg, not far from the Luxemburg border, but in the new realm of German cheeses it deserves three stars: “one of the best cheesemakers, worth a special journey”. » Weiterlesen…
The category of sparkling sake is still a young one, and possibly that’s the reason it is more popular abroad than in Japan. However there is a traditional context to it. » Weiterlesen…
And suddenly it’s the Easter weekend, and April again, and again – still! – sooo much uncertainty ahead of us. Which is why we need at least a sturdy cheese, one that provides that friendly nudge, tells you to keep swimming and smiling, slaps his arm around your sagging shoulders, and gives you a push, like a fresh gust of April tailwind on your morning run. Sturdy means: reliable, unfussy and yet not boring, just good – such as the Calver family’s Westcombe cheddar from the lush green pastures of Somerset, halfway from London to Cornwall.. » Weiterlesen…
This month we’re introducing you to one of the sake world’s secret stars: Urakasumi or Misty Bay, as it is called on the export label. There is hardly another sake or another sake brewery with an equal record of national and international awards that would still be available at this affordable price. » Weiterlesen…
Which country is top of the list for cheese producers by volume worldwide? Not Switzerland, not France and not Italy either, but the USA. Makes sense, seen its size. However, who is number two and ranks as number one for cheese exports worldwide? Germany! Which makes it utterly frustrating how difficult it is to find good German cheese abroad. » Weiterlesen…