Heinzelcheese Käseschule: die Basics

Seminar and tasting in German
Heinzelcheese Cheese School: the basics
Cheese seminar and tasting
with Ursula Heinzelmann

Milk is liquid, cheese is (more or less) solid - what exactly happens? Who "thought it up"? What role do lactic acid and lactose play? What is rennet, why does it exist in a natural, plant-based, microbial form? What is cheese curd? We know all this roughly, but after this seminar we will really understand it. Together we will explore and taste the various stages of development that lie between liquid milk and solid cheese, for a sound basic knowledge of dairy products and cheese.

Who is this course aimed at? Anyone who finds cheese exciting and wants to understand the basic relationships.

Please don't come starving - we will start with milk tasting and gradually work our way towards cheese. Bread and an exciting wine will be served throughout the evening.

Ursula Heinzelmann

A trained chef, qualified sommelier and freelance wine and food journalist, Ursula Heinzelmann has been fully dedicated to cheese for several years. Her favourite places include Neal's Yard Dairy, the top address for English cheese in London, she has visited the best cheese makers in California, and she is co-organizer of Cheese Berlin in Markthalle Neun. For her first cheese book (Erlebnis Käse und Wein, Scherz 2009), she visited over a hundred small cheese dairies in Germany, worked with them and tasted kilos of cheese. In her latest book (Vom Käsemachen, Insel 2018), her reports take us all over the world - and she tells us about animals, people and landscapes in an equally exciting way.