Schlagwort: goat cheese

The cheese of the month for July 2022 is: two goats from northern Germany, from Catherine André in Bachenbruch and Hiob Schmitt in Asendorf

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Bachenbruch, or more exactly Neubachenbruch, is a small village in Lower Saxony, halfway between Bremerhaven and Hamburg, where countless narrow channels and dams cut through the flat, boggy land and keep it dry, where in the fall the birch trunks’s silvery shine competes with apples‘ red one. I visited Catherine André years ago for my first cheese book, and that afternoon was one of the absolute highlights of my research. » Weiterlesen…

The cheese of the month for April 2022 is: Dome du Poitou from France

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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…

The cheese of the month for September 2021 is: Regowtaler from Capriolenhof in Brandenburg

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I’ve been writing this monthly blog since February 2013 – theoretically this ought to be cheese of the month number 115 – and amongst the very first stars of the small Heinzelcheese universe, in May 2013, was Blühende Landschaften or flowering landscapes, my absolute favourite from Capriolenhof, which back then still called itself Schleusenhof Regow. More than eight years later, allow me to entrust another Capriolenhof gem to your turophile hearts: Regowtaler. » Weiterlesen…

The cheese of the month for May 2021 is: Buchette from Petra Elsen, Hommerdingen/Eifel

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When I visited Petra Elsen on a research trip in May 2008 and wrote about her in my first cheese book, the title of that passage was “The Hommerdingen hero”: On the map Hommerdingen is just a tiny dot southwest of Bitburg, not far from the Luxemburg border, but in the new realm of German cheeses it deserves three stars: “one of the best cheesemakers, worth a special journey”. » Weiterlesen…

Sake meets cheese in February 2021: two lively, dancing Junmaishu and their perfect partners

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For February we chose two Junmaishu which are quite acidity-driven, though with Sake that still tastes rather mild compared to white wine, a fact that’s convinced many who were looking for something more elegant than beer to have with their meal. » Weiterlesen…