Ursula Heinzelmann, Wein- & Essenschreiberin
You say Gouda, I say Chowda… Is there a cheese that is more misunderstood than this Dutch fellow? For some it’s the ultimate, mass-produced boredom of cheese, reduced to a marginal existence on breakfast buffets and sandwiches, for others it means a sophisticated, aged farmer’s wheel full of concentrated, caramelly goodness. The truth, as usual, lies in both as well as in between. We explored it. » Weiterlesen…
So many cheeses, so many wines, so many of you so interested – therefore we crunched up our rhythm a bit in HeinzelCheeseTalk land. And yes, that’s right: we had Scharlachberg! Germans mostly associate a not very exciting (to say the least) brandy with that name – but actually and mostly it designates a great and steep vineyard on the very northern edge of Rheinhessen, directly on the river Rhine, opposite the Rheingau. » Weiterlesen…
I’ve finally been to Modena and the surrounding Emilia Romagna around that balsamico-famous town. It’s been my first time to meet up with venerable old Parmigiano Reggiano on his home turf! And of course there were a few slices of prosciutto di Parma and a few drops of Aceto Balsamico on the way… But for you, my HeinzelCheeseTalk past and future faithfuls, I came back loaded with cheesy goodness, to be explored at our big table at the Markthalle Neun. » Weiterlesen…
Hola, amigos del queso! This was the tenth HeinzelCheeseTalk and therefore a special one: we had a fantastic Spanish cheese guest who brought us the real stuff from his home country and told us all about it. David Raya Moreno runs, together with the ever smiling Marta, the Gusto Artesano stall at Markthalle Neun. » Weiterlesen…
I bet you thought you knew exactly what kind of cheese Camembert is. Round, white on the outside, yellow on the inside, soft, made from cow’s milk, rather mild. And the posher versions come in fancy little wooden boxes… well, yes, of course. Problem is, in contrast to Comté or Roquefort, the name as such isn’t protected. Which means that a lot of cheeses fitting more or less those descriptors, come to market under it. » Weiterlesen…