Käseschule Special: Mozzarella und Co.

Seminar and tasting in German
Cheese School Special: Mozzarella and Co.
Cheese seminar and tasting: Cheese from the Mediterranean
with Ursula Heinzelmann

Mozzarella, burrata, scamorzo, we all like them. But what is actually so special about them? How are they made, why do they exist? What is the difference in taste between a fior di latte and mozzarella di bufala? We taste and explore this very special family of cheeses. Not only is it larger than we generally assume, but it also includes large formats such as Provolone or Ragusano, in contrast to the fresh, soft mozzarella, which is hard and matured. A summery trip to the south!

Who is this course aimed at? Anyone who finds cheese exciting and wants 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.