The cheese of the month for May 2022 is: Ukraine Alp Blossom. Sadly.

Cheese covered with “stuff”, in the Ukraine’s colours, together with a call for donations – again? Didn’t you just do that sale at Markthalle Neun? Yes, sure. And yet, here is Ukraine Alp Blossom for a second time, because sadly, it’s still relevant and important. » Weiterlesen…

The cheese of the month for April 2022 is: Dome du Poitou from France

Milk in the form of cheese can take almost any shape, and if certain basics aren’t fixed by regulations and laws such as a PDO, the cheesemakers’ freedom has no other limits than those set by nature. Which also means: it ain’t always easy to identify or define certain cheeses. How does a certain cheese “have to” taste, look, feel? » Weiterlesen…

The cheese of the month for March 2022 is: Pecorino Romano. From Sardinia.

With 20 to 35 kilograms Pecorino Romano is a whopper of a cheese, the largest of its kind. At the same time this Roman sheep’s milk cheese – because that’s all his name literally means – is a real underdog. When did you last buy this hard, crumbly buddy freshly cut from a large cylindric wheel? Exactly, I can’t remember either. Possibly in Sardinia, but even there I’m not so sure. » Weiterlesen…

The cheese of the month for February 2022 is: Las Arenas from Yolanda Egocheaga in Asturias/Spain

Crumbly and rather dry, made from cow’s milk, with some irregular spots of blue. The rind brown, grooved, thin, with a distinctiveness smokiness – the Las Arenas didn’t really jump at me at our first encounter. A friend had bought it in Madrid from the glorious Cultivo cheesemongers (thank you Florian!). Theoretically, everything about it was just right: raw milk, natural rennet, spontaneous blue mould, a family’s small artisanal production in Asturias. » Weiterlesen…

The cheese of the month for December 2021: Soft White from New Roots in Emmental/CH

Emmental – isn’t that where we were for last month’s cheese? Indeed. But, and, to jump right in (put a protecting hand under your jaw!): strictly speaking Soft White isn’t a cheese at all, as it’s made from cashews instead of cow’s milk. » Weiterlesen…

The cheese of the month for November 2021 is: Emmental from Switzerland

Emmental? Isn’t that that pale more-holes-than-boring-plasticky stuff, really cheap and often leaving a burning feeling on your tongue? Yeah, sure – rare is the success story which does not end in tears due to commercial cannibalisation, sadly. But fortunately, almost as often, eventually, it also leads to a return to the origins, the actual reason for its success. Therefore I offer you: Emmental. With that gorgeous, discreet aroma, that hint of sweetness and walnuts, pleasantly mellow, but not dry at all… » Weiterlesen…

Der Käse des Monats für den Oktober 2021 ist: Parmigiano Reggiano von Cravero

Parmesan, denkt Ihr jetzt vielleicht etwas enttäuscht, was für ein alter Hut, hat Heinzelcheese nicht Spannenderes gefunden? Nee, denn das hier ist spannend! Ich war endlich wieder auf einer großen Käseveranstaltung, der wunderbaren Slow Food Cheese in Bra im Piemont (ich schwärme Euch jetzt nicht zuviel vor – es war wirklich großartig, und mein Koffer war wohlgefüllt auf der Rückreise, für die nächsten Verkostungen!). Und das mit dem Parmesan war wirklich eines der spannendsten Erlebnisse dort. » Weiterlesen…

For August 2021: Langres, a cheese to go with Ahr wine

Actually remains the order, or rather word of the day, unfortunately. Because I actually had been planning for a completely different cheese for this month – but life had its own plans. It sent rain. Torrents of rain the entire North American west coast would be more than grateful for, whereas it caused unimaginable devastation in North Rhine-Westphalia and along the river Ahr. This is why today I am presenting you with Langres. » Weiterlesen…

The cheese of the month for June 2021 is: Mozzarella

June 21st is the beginning of summer. The beginning of summer! The great outdoors, the warm sun, water, greenery, patios, balconies, picnics… friends! How I’m longing for all this. In terms of cheese, mozzarella is our best and most reliable summer friend, without any doubt. » Weiterlesen…

Sake meets cheese in May 2021: Nakakumi sparkling sake and cave-aged Emmental

It is almost impossible to talk about sparkling sake without mentioning and tasting the very first of them in the whole of Japan, Nakakumi, which Tsuki no Katsura has been making since 1966. It pairs beautifully with aged Emmental. » Weiterlesen…