The cheese of the month for February 2020 is: no cheese, but sheep’s milk yogurt.

Almost exactly a year ago the Heinzelcheesetalk community made it abundantly clear to me that as far as they were concerned, yogurt did not qualify as cheese: at the Heinzelcheesetalk no 59 devoted to that subject we were an exceptionally small group of four at the table – which did not diminish our fun in any way. So why this new attempt? Hope… and my own fascination with the stuff, and a major reminder a few weeks ago in Copenhagen, at Noma (sorry, I know this sounds preposterous, and presumptuous – but honest, would you decline such an invitation?!?). The desserts served there tend to be not very sweet at all and therefore wonderfully wholesome (even for a declared „I’d rather like some cheese, please“ person like me). Just like at Berlin’s (apologies again, more namedropping) Nobelhart & Schmutzig. That both places could do more for cheese as such is a different story – but enough digressions. » Weiterlesen…

The cheese of the month for January 2020 is: Frohsinn, from Hof Berg in Dannau, Schleswig-Holstein.

This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.  Frohsinn, cheerfulness. Who’d not need a bit more of that?! This is my offering to » Weiterlesen…

The cheese of the month for December 2019 is: Calabrian Pecorino, from Borough Market in London.

Since quite some time London has been a constant fixture of the Heinzelcheese universe, and my cheese steps almost automatically lead me in direction of Neal’s Yard Dairy and their wonderful store on Park Street at Borough Market whenever I’m over in England. But this time I never even made it to Neal’s Yard Dairy because suddenly I found myself in front of a small paradise, like a small child before a Christmas tree. » Weiterlesen…

The cheese of the month for November 2019 is a sausage: Simon’s Käsekrainer

It took a long time to convince Heinzelcheese of the Käsekrainer’s merits. Cheese in a sausage, that sounds like so gimmicky and junky. But as is so often the case in that funny thing called life, there came a moment recently when I was able to see the possibility of the positive contrary: thank you Simon, never sleeping sausage man! » Weiterlesen…

The cheese of the month for October 2019 is: Tak Kohaku from Akira Katayama in Itoshima/Japan

The Heinzelcheese network is constantly expanding… no, I haven’t been to Japan (actually I’ve been to Newfoundland, but more on that another cheese time). However, yesterday, my wonderful friend Serendipity surprised me with this soy-mash refined cheese from Itoshima – and obviously I’d like to share this with you! Even if only in words and pictures; due to the long distance travel it’s been a very small piece. Tak Kohaku is a semihard cheese that reminds me of Tilsiter or Havarti. But its very special aroma, soft and yet complex, makes me think of fermented black beans used in Chinese cuisine, as well as the very best, richest Sake wines… » Weiterlesen…

The cheese of the month in September 2019 is: Silberdistel from the Arango family, Chäs-Chuchi Gersbach/Black Forest

It was one of the most impressive encounters of those intense months: Chäschuchi Gersbach, the last stop on the Southwest leg of the research trips in early 2008 for my first book on cheese, Erlebnis Käse und Wein. Almost 13,000 kilometres, to visit more than 120 cheese producers all over Germany, amongst them Gersbach, a small, picturesque town in the southern part of the Black Forest. There were fresh, soft and semi-hard cheeses in all kinds of versions, quark and yogurt, and I liked all of it – but Silberdistel, that was… wow. Awesome. In a class of its own. » Weiterlesen…

The cheese of the month for August 2019 is: Erzincan Tulum Peynir from the Gün family in Anatolia

Erzincan Tulum Peynir, the sheep milk cheese from the mountains in northeast Anatolia – after my visits there in July of last year and this April this translates into so many wonderful pictures, so many impressions and thoughts. The landscape of mountain plateaus rising high above the Karasu valley, the black river that is called Euphrates further south. Animals and people living in an impressive symbiosis. » Weiterlesen…

The cheese of the month for July 2019 is: Pyrenäenkäse from Langenburger Schafkäserei

„The first wolf is already around! We just had to to start, otherwise it would have been too late.“ Indirectly this is the story of the Langenburger Schafkäserei’s latest creation, their Pyrenäenkäse or Pyrenees cheese. In contrast to some of his colleagues Norbert Fischer isn’t against the re-introduction of wolves in the wild on principle. „I’m happy to live with wolves“, he says, „I like the wilderness, I’d love to have much more of it.“ » Weiterlesen…

The cheese of the month for June 2019 is Red Hawk from Cowgirl Creamery, Petaluma/California

Red Hawk on its own is worth a flight ticket to the US. Who thinks that’s overdoing a bit in all likelihood never experienced this small round stinker at its best. Promised. It is delicious, as in melting-delicious like the most delicious ice-cream you can think of (no PR talk in this case – it’s a triple cream, with plenty of cream added to the already super-rich full fat milk), and all this creamy sweetness is balanced by the intense washed rind aromas – the more mature the cheese, the more daring and the more impressive. » Weiterlesen…

The cheese of the month for May 2019 is: Canelé from Elodie Deruelle, Bordeaux/Poitou, F

I was in Bordeaux, on a wine trip. Which started not in a cellar, but at a pâtisserie. Until a few years ago Canelés, those small round, caramelised cakes smelling of rum, were only known by insiders, whereas now they are a thing and regarded as one of the city’s landmarks. When I made it to Fromagerie Deruelle that evening, first thing I saw were – Canelés! Small goat cheeses from the Poitou made in the characteristic fluted shape, under a bell jar. » Weiterlesen…