Ursula Heinzelmann, Wein- & Essenschreiberin
I just returned from a short week in the north of Sicily. Fabrizia Lanza invited me to experience her „Cook The Farm“ project in situ, and I chose to join her nine (fabulous) students for the week dedicated to cheese – obviously. Now I am full of gorgeous pictures, sounds, light, smells, and my fridge is bursting with cheese. » Weiterlesen…
This cheese of the month comes from Vietnam. Those who follow my whereabouts on Twitter might have had in inkling this would happen… To quote the wonderful Chet Baker: I fall in love too easily, I fall in love too fast. With cheese, that is. Except that I’d like to change that into I fall in love soo easily, I fall in love so fast, so terribly hard that it always lasts. At least with cheese. » Weiterlesen…
We might occasionally act sheepish, and sometimes we are real cowards… but can we really taste the difference between different kinds of milk? Dear HeinzelCheeseTalk family (yes, you are my family, and my bestest wishes to you all for this new year – hope you had some more than decent cheese to start with and a good drop with that!) – it was a pleasure to look at some basics with you. » Weiterlesen…
One of the most exciting Heinzelcheese highlights this year was the great Turkey tasting during the Cheese Berlin, and that’s why I’d like to serve you a little reminder here in the form of a fantastic artisanal cheese from the Kars region in eastern Anatolia, with the poetic name Angels Hair or Turcoman Tassel: Türkmen Çeçil. » Weiterlesen…
We were very excited and very honored: The fabulous „crazyfrenchwoman“ Isabelle Légéron (MW!) took her RAWfair of natural wines and vignérons to Berlin, to Markthalle Neun (where else?!)! Obviously, we had to live up to the occasion, here on the eastern outskirts of the continent… » Weiterlesen…