Schlagwort: raw milk

The cheese of the month for December 2022 is: Kjerringklump from Hindrum Gårdsysteri in Trøndelag, Norway

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After the Munkeby in November, here is Norway again, but quite different from Cistercian brother Joël’s intensely aromatic, soft cheese. That referred to the traditions of the order in France, while Frode Hindrum and Liese Mathiesen take their inspiration from the „wide world“ and then adapt it to Norwegian conditions on Frode’s family’s old farm. The Cheddar cheeses of the English-speaking world have a particular appeal to them, and so the Kjerringklump was born. » Weiterlesen…

The cheese of the month for November 2022 is: Munkeby from Trøndelag in Norway

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You can think what you like about the Church. However, there is no denying that it has had a decisive influence on our culture, and this is particularly true of cheese. The medieval order of the Cistercians, named after the monastery in Cîteaux in Burgundy, is entirely focused on reading, praying and making a living and always founded branches where it was most remote and difficult, among others in Brandenburg in the 13th century. Even more extreme: Munkeby. » Weiterlesen…

The cheese of the month for September 2022 is: Schafblues from Milchschafhof Pimpinelle, Quappendorf/Brandenburg

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The Pimpinelle dairy sheep farm lies under the wide sky of the Oderbruch, directly on a large river bend of the old Oder. We live there with our animals. In addition to our flock of Krainer Stein sheep, there are our herding dogs Ebba and Mio and our farm cat Fiete.
This is how the Pimpinelles, as I call Amelie and Franziska Wetzlar because of the beautiful name of their farm, introduce themselves on their website. I have been following their development for a long time, full of admiration for their commitment, their determination, their enthusiasm – and all the hard work with which they have developed their originally rather dilapidated farm in Quappendorf into a real gem since the beginnings in 2010. » Weiterlesen…

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 February 2022 is: Las Arenas from Yolanda Egocheaga in Asturias/Spain

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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…