The cheese of the month for September 2022 is: Schafblues from Milchschafhof Pimpinelle, Quappendorf/Brandenburg

The Pimpinelle dairy sheep farm lies under the wide sky of the Oderbruch, directly on a large river bend of the old Oder. We live there with our animals. In addition to our flock of Krainer Stein sheep, there are our herding dogs Ebba and Mio and our farm cat Fiete.
This is how the Pimpinelles, as I call Amelie and Franziska Wetzlar because of the beautiful name of their farm, introduce themselves on their website. I have been following their development for a long time, full of admiration for their commitment, their determination, their enthusiasm – and all the hard work with which they have developed their originally rather dilapidated farm in Quappendorf into a real gem since the beginnings in 2010. » Weiterlesen…

The cheese of the month for August 2022 is: Cornish Yarg from Lynher Dairies in Ponsanooth/Cornwall

My August cheese offering is one for the holidays. One that tastes of long walks along the beach and the beautiful rolling green hills behind, in Cornwall, in the utmost southwest of the British isle. Believe it or not, I did spend three full days there, with nothing else in my diary then “Holidays”. Well, yes, I did check out the cheese counters (and there was a cool wine bar cum shop ;) – therefore: Cornish Yarg. » Weiterlesen…

The cheese of the month for June 2022 is: two cave-aged cheeses from Thise Mejeri in Denmark

Just when I was pondering which cheese to offer you for next month, the wonderfully widely cast Heinzelcheese network came up with these two beauties: an Indian friend who lives in Copenhagen brought them as a surprise when we were having lunch together in London the other day – thanks Priya! – from a fantastic cheese shop that’s been entirely focussing on organic, Osten ved Kultorvet (ost means cheese in Danish). Both are from Thise Mejeri, equally fully committed to organic, of which I’ve long been a fan. Their buttercream-like Cornflower made its appearance on this blog years ago (back then with rather embarrassing pictures… we’ve come some way). And now two cave-aged Thise cheeses, apparently (long distance research isn’t always that easy) from two different gruber. » Weiterlesen…

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…