Käseschule Special: Käse aus den Alpen

Seminar and tasting in German
Cheese School Special: Cheese from the Alps
Cheese seminar and tasting: Alps
with Ursula Heinzelmann

The Alps have strongly influenced Europe's cheese culture: for a long time, survival in the mountains was only possible together with ruminants. They can transform the grass of the lean mountain pastures into nutritious milk, which in the form of cheese ensures human sustenance during the long winter months and is suitable as a commodity for transportation. In the process, very unique forms and recipes have emerged, shaped by historical, climatic and geographical conditions and situations. They are by no means all round, hard loaves with large holes! We explore, learn and taste.

Who is this course aimed at? Anyone who finds cheese exciting and would like to know more.

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

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.