Ursula Heinzelmann, Wein- & Essenschreiberin
The eastern Baltic Sea keeps calling out for HeinzelCheese: not long ago a very friendly Lithuanian gave me a „Parmesan“ from his home country (which was quite good, but reminded me more of an aged Gouda), now a friend brought back this cheese from Estonia. Nopri Sõir comes from the the Nopri Talumeierei, a dairy farm and creamery in the very south of the country, near the border with Lithuania and Russia. » Weiterlesen…
It’s with great pride that come May, I’ll take my German food history ‚Beyond Bratwurst‘ to Boston University’s Food Studies program. I’ve been invited to give a Jacques Pépin Lecture and will be focussing on the effect the rapid industrialization in late 19th-century Germany had on the country’s cheese industry. » Weiterlesen…
I’ve finally been to Modena and the surrounding Emilia Romagna around that balsamico-famous town. It’s been my first time to meet up with venerable old Parmigiano Reggiano on his home turf! And of course there were a few slices of prosciutto di Parma and a few drops of Aceto Balsamico on the way… But for you, my HeinzelCheeseTalk past and future faithfuls, I came back loaded with cheesy goodness, to be explored at our big table at the Markthalle Neun. » 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…
Hola, amigos del queso! This was the tenth HeinzelCheeseTalk and therefore a special one: we had a fantastic Spanish cheese guest who brought us the real stuff from his home country and told us all about it. David Raya Moreno runs, together with the ever smiling Marta, the Gusto Artesano stall at Markthalle Neun. » Weiterlesen…
This cheese is for all those who keep complaining about the supposedly unbearable grey of Berlin’s weather during these first months of the year. You’re starting to sound a little boring – is there no sun in your hearts? Your wine glasses? Apparently not, and I therefore present you with some on the cheeseboard…
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I bet you thought you knew exactly what kind of cheese Camembert is. Round, white on the outside, yellow on the inside, soft, made from cow’s milk, rather mild. And the posher versions come in fancy little wooden boxes… well, yes, of course. Problem is, in contrast to Comté or Roquefort, the name as such isn’t protected. Which means that a lot of cheeses fitting more or less those descriptors, come to market under it. » Weiterlesen…
January. A new year. The old one much celebrated, recently. Which is why this cheese of the month is not only a teeny bit late in the coming but also a rather quiet, modest, yet totally delicious brick. Bauernkäse means farmer’s cheese, and it’s not to be confused with what most Americans think that is (and which it is not, not quark, I mean), and it doesn’t of course tell you anything about the cheese. » Weiterlesen…
A truly festive, pre-holiday HeinzelCheeseTalk, as blue as the summer sea around the Greek Cyclades, the Icelandic salt virgin, the jellyfish aquarium in Californian Monterey, the top of the Empire State Building in New York, and the icy Canadian landscape on the way to it… Oh, you ask if there was any cheese? Of course, dear friends, of course. And wine! » Weiterlesen…
Without much ado: December’s cheese of the month is Montgomery’s Cheddar. True, Heinzelcheese right now is pretty much focussed on Cheddar. But hey – what’s wrong with that? If you insist on an explanation, it may be due to the first real taste of winter the cold easterly wind is spreading, which makes me long for a dense cheese with lots of glorious butter-iness (but not a hint of greasiness!). » Weiterlesen…