Cheese of the month December 2018: Endamı Nur from Miralem/İzmir, Turkey

As I wrote in my book „On Cheesemaking“ (well, so far only in German, Vom Käsemachen, but yes, a perfect Christmas present!), I think of cheese as a wonderful guiding star. The ever-growing group of Heinzelcheesetalkers can vouch for the fact that it has taken me to the most amazing corners of this world and return with the most wonderful cheeses and memories. Obviously I sometimes also head out with a certain producer or region in mind. But the most impressive findings are those serendipity has her saying in (remember the Camembert from Vietnam?!). As was the case with this cheese, made from goats milk, by Canan Urhan, in İzmir. » Weiterlesen…

Cheese of the month August 2017: Kars Kaşar from Boğatepe/Eastern Anatolia, Turkey

Two things about Anatolia’s traditional cheeses fascinate me in particular: the link to the beginnings of our nomadic history and culture that is still so very much alive in them, and that they are an expression of all the layers and mingling of our cultural formation. We are all migrants, influenced by many cultures, even if we’re not always aware of it.
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Cheese of the month August 2014: Divle Tulum Peyniri – Tulum from Divle/Anatolia, Turkey

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…