Ursula Heinzelmann, Wein- & Essenschreiberin
Regular Bergkäse, mountain cheese, is a more or less mature hard cheese from more or less happy cows. But there are alternatives, even in the Allgäu, like this not so hard goat cheese from a small creamery in Wertach with the sweet name “‘s Molkefässle” (the small whey barrel). For this Robert Maul turns untreated, raw goat’s milk into smallish round wheels. » Weiterlesen…
At the Heinzelcheese headquarters in Berlin the March sun still tends to be a little wobbly on its warming wintergrey-chasing feet. The after dinner cheese program is therefore much inclined towards reliably friendly, blissful, bright-white-wine-welcoming stuff such as this very poignantly named “Schneeweißer” from Obere Mühle, an organic creamery in Bad Hindelang in the Allgäu/Bavaria. » Weiterlesen…
The Allgäu region down in the south of Germany, that means mountains and therefore mountain cheese, right? Well, not necessarily. Because not far from the pittoresque town of Wangen, Anton Holzinger together with his daughter Luise runs the state-of-the-art Zurwies dairy, where they produce almost exclusively soft cheese. » Weiterlesen…