Schlagwort: cheese

The cheese of the month for November 2021 is: Emmental from Switzerland

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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

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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…

For August 2021: Langres, a cheese to go with Ahr wine

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Actually remains the order, or rather word of the day, unfortunately. Because I actually had been planning for a completely different cheese for this month – but life had its own plans. It sent rain. Torrents of rain the entire North American west coast would be more than grateful for, whereas it caused unimaginable devastation in North Rhine-Westphalia and along the river Ahr. This is why today I am presenting you with Langres. » Weiterlesen…

The cheese of the month for June 2021 is: Mozzarella

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June 21st is the beginning of summer. The beginning of summer! The great outdoors, the warm sun, water, greenery, patios, balconies, picnics… friends! How I’m longing for all this. In terms of cheese, mozzarella is our best and most reliable summer friend, without any doubt. » Weiterlesen…

Sake meets cheese in May 2021: Nakakumi sparkling sake and cave-aged Emmental

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It is almost impossible to talk about sparkling sake without mentioning and tasting the very first of them in the whole of Japan, Nakakumi, which Tsuki no Katsura has been making since 1966. It pairs beautifully with aged Emmental. » Weiterlesen…