Ursula Heinzelmann, Wein- & Essenschreiberin
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…
To take matters in hand oneself, make your own destiny, live and work in a self-determined way… sounds good, no? Actually, it isn’t so easy to pull off, and it comes with its own risks. This semisoft sheep’s milk cheese from the Aveyron region in the south of France is the result of such a courageous step. In April 1996, six sheep farmers decided to stop selling their milk to the large Roquefort producers at their fixed prices and instead start to make and sell cheese themselves. » Weiterlesen…
There is enough going on in this world, close by and far away, to get the blues, big way – we really need all potential antidotes. Cheese helps, says Heinzelcheese… and in case of the blues, it should be bleu. Y’all who immediately wrinkle their nose, because „you know, blue cheese…“ – hang on. Some things, when considered and experienced without any preconceptions and prejudices, turn out to be very different than in your imagination and actually not half bad (idiot politicians and certain kinds of virus excluded). Therefore: Bleu d’Auvergne, the gentle, smooth blue from central France. » Weiterlesen…
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…
Mimolette might crumble and flake when being cut, but on the palate it is never dry or even dusty, instead seducing reliably with an almost juicy smoothness. As intense as its orange glow is its citrussy, nutty aroma. Also, and that’s why I offer it to you for these last cold days, aged Mimolette truly loves wine. » Weiterlesen…
As promised for this year, I’ve been drinking… and I’d like to share these with you: Six very different bubbly bottles from France, which some would call natural whereas I’m inclined to use the word delicious. I ordered them from Mr Vins Vivants Alex Zülch who gets my thumbs up for his selections!
» Weiterlesen…
The height of summer in Heinzelcheese country calls out for something on the cheese plate that transports me to lush mountain pastures, to the symphony of bells, little streams, the wind swishing, animals munching… That’s why this month’s cheese comes from the Pyrenees. Or, to be more exact, their French-Atlantic side which divides up into the Basque country (bordering the sea) and the Béarn (inland). » Weiterlesen…