Cheese of the month May 2018: Tymsboro from Mary Holbrook, Sleight Farm, Somerset/UK

April 21 was Raw Milk Appreciation Day, and on May 13 and 14 natural wine producers from around the world will gather at Markthalle Neun in Berlin for another of Isabelle Légéron’s RAW Wine fairs, with the Heinzelcheesetalk that weekend featuring raw milk cheese – and therefore, this month’s cheese just has to be one too – ladies and gentlemen: Tymsboro! » Weiterlesen…

Cheese of the month March 2016: Wertacher Goass from Robert Maul/Allgäu, Germany

Regular Bergkäse, mountain cheese, is a more or less mature hard cheese from more or less happy cows. But there are alternatives, even in the Allgäu, like this not so hard goat cheese from a small creamery in Wertach with the sweet name „’s Molkefässle“ (the small whey barrel). For this Robert Maul turns untreated, raw goat’s milk into smallish round wheels. » Weiterlesen…

More Weißburgunder, Serendipity – and Alpine Goat Cheese

Seems like I’m on a Weißburgunder/Pinot Blanc run. Perhaps it’s the moon, so full and bright and white right now… Last night the 2014 from Johannes Sinß played its charms on me and my faithful friend serendipity first guided my hand towards a piece of Robert Maul’s lively, sweet alpine goat cheese, then made me play Norwegian Kari’s beautiful songs with it.
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Cheese of the month July 2014: Blauer Künstler from Kunst & Käse, Rögnitz/D

Funnily enough being blue means something totally different German than in English, and that is being drunk (although that could of course induce the blues the day after…). Neither applies to the happy, cheerful woman Ute Rohrbeck is, or her cheeses, which certainly aren’t drunk.
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Cheese of the month May 2014: Humboldt Fog from Cypress Grove/California, USA

I’ve told the story many times during the last month, touring the northeast of the US with cheese and new book baby in tow: the reason why I got involved so deeply, with all my heart and soul (and hopefully brain too), with the new German cheese was in fact an American cheese tasting. And that’s why my cheese of the month is Humboldt Fog, a goat cheese from northern California.
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Cheese of the month March 2014: Ziegen-Deichgraf from the Ostenfelde Dairy/D

In my Heinzelcheese life, Friday means Markthalle Neun: from 6 till 7pm I’m sitting with non-German foodies around the big Eatdrinktalk table to drink wine, taste cheese and practice German in a totally delicious, easy way. As an equally delicious side effect, Friday is Heinzel-cheese-shopping day, because the Markthalle’s cheese offers are excellent. Therefore this month’s cheese comes from Kreuzberg… » Weiterlesen…

A new favourite cheese producer: Svein Håpnes from Skånaliseter Gårdsysteri in Limingen/Norway

The Norwegians are one of the few reasons for me to visit the Grüne Woche, as their presentation is clearly based on quality. These friendly Nordic men and women all sport the loveliest redbluewhite starred knitted pullovers and they have » Weiterlesen…