Ursula Heinzelmann, Wein- & Essenschreiberin
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…
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…
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…
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…
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…