Käseschule Special: Deep Blue

Seminar and tasting in German
Cheese School Special: Deep Blue
Cheese seminar and tasting: Blue mold
with Ursula Heinzelmann

On this evening, we will focus exclusively on blue cheeses. Why do they exist? How are they made? What kind of mold is it? We will explore their history and taste our way through eight very different types of blue cheese that are not available on every corner. From creamy and sweet to strong and crumbly, we will get to know the whole beautiful blue world of cheese with all our senses and broaden our cheese horizons.

Who is this course aimed at? Anyone who finds cheese exciting and would like to know more - and perhaps overcome their fears about this type of cheese.

Please don't show up starving - we will start by tasting different cheeses, and throughout the evening there will be bread and an exciting wine.

Ursula Heinzelmann

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.