Ursula Heinzelmann, Wein- & Essenschreiberin
Alle zwei Jahre findet in Bra im Piemont die Slow Food Cheese statt, ein internationales Käse(*rinnen)-Treffen, das die gesamte mittelalterliche Kleinstadt und ihre Bewohner einbezieht und in den Jahren seit der ersten Auflage 1997 sehr viel in Sachen „real cheese“ bewegt hat. » Weiterlesen…
Was bis jetzt absolut gar nichts geschafft hat, nämlich uns, Euch, mich von unserm Tisch in der Markthalle Neun und dem monatlichen Heinzelcheesetalk rund um Käse (und Wein) abzuhalten: Corona hat’s vollbracht. Denn Treffen ging natürlich gar nicht, die Halle hatte Glück, daß sie den Grundversorgungsbetrieb aufrecht erhalten durfte und konnte und dann auch wieder Gastronomie möglich war. Es war und ist immer noch total verrückt, surreal, für manche aber leider sehr real… Doch dann endlich, nachdem wir gekocht, uns arrangiert, an neue Umgangsformen gewöhnt hatten, trafen wir uns in der Nähe „unseres“ Tisches, in krisengerechter, lockerer Aufstellung. » Weiterlesen…
When I wrote the invite for this cheesetalk I had been sitting in Cambridge MA, and those of you familiar with the ongoings in Heinzelcheese land, or just generally knowledgeable in cheesy matters, knew where I would go to get my cheese: Ihsan Gurdal’s Formaggio Kitchen is a real paradise. During my five weeks in the US I had met so many fantastic people, tasted such great cheeses and wonderful wines, that I wanted to share at least of few of them with you. For instance David Gremmels‘ excellent blue cheeses from the Rogue River valley in southern Oregon. Or the Cowgirls‘ fantastic soft cheeses from Marin County, one hour drive north of San Francisco, right on the Pacific. And so much more… » Weiterlesen…
Three days full of Riesling – in the glass, meeting producers, mingle with somms and journos? Yes!! In beautiful Seattle, organized by Chateau Ste Michelle and the Dr Loosen crew? Double yes! But it gets even better: we brought back the immensely popular off-dry Riesling & Smoked Salmon tasting AND I personally presented some cheese.
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We might occasionally act sheepish, and sometimes we are real cowards… but can we really taste the difference between different kinds of milk? Dear HeinzelCheeseTalk family (yes, you are my family, and my bestest wishes to you all for this new year – hope you had some more than decent cheese to start with and a good drop with that!) – it was a pleasure to look at some basics with you. » Weiterlesen…
We were very excited and very honored: The fabulous „crazyfrenchwoman“ Isabelle Légéron (MW!) took her RAWfair of natural wines and vignérons to Berlin, to Markthalle Neun (where else?!)! Obviously, we had to live up to the occasion, here on the eastern outskirts of the continent… » Weiterlesen…
After all the wonderful excitement of Cheese Berlin, here comes a „regular“ HeinzelCheeseTalk at „our“ table opposite the Suff winestall at Markthalle Neun. On that table: three totally not regular, exceptional Polish cheeses, from distant, verdant Mazuria in the far east of the country. I know, I know – I promised you those three beauties back in October, and then didn’t deliver… This time, they are here, for real. And some intriguing Polish wines to go with them. So hopefully, around that table, a very excited crowd of HeinzelCheese folks! » Weiterlesen…
Poland and Greece – what do those have in common, you’re probably wondering. Well, nothing in particular except for the fact that I’m first traveling up north and east, and then going down south – before coming straight to you to our table at the Markthalle Neun, loaded with goodies. As usual I can’t predict what I’ll find to taste, explore and enjoy together. But I’m going to Mazury and down the Vistula river, to Athens, Thessaloniki and Macedonia… » Weiterlesen…
Heinzelcheese takes German and Austrian mountain cheese as well as a selection Rhine Riesling down to the Slow Food Cheese fair in Bra/Piemont, and promises to return with the finest, most unusual cheesy stuff, just for you. Sounds good? Will be good. We’ll discuss why there are two different words for cheese in Italian, formaggio and cacio, how a cheese gets drunk (no, not in your stomach, way before!), and much more I don’t know about yet. » Weiterlesen…
Heinzelcheese was very proud and honored to have two giants at her side this time: Fritz Lloyd Blomeyer, Berlin cheesemonger 2.0, and Christian Stahl, self-styled winegrower who has been sowing the seeds of disruptive creativity in his home region of Franken ever since he started making wine in the family farm’s former pigstall in Auernhofen. Fritz brought his most exciting and unusual wares, Christian poured… those guys know how to jam it! » Weiterlesen…