German Cheese in English

Das sagt der/die Veranstalter:in:

Seminar und Tasting auf Englisch
German Cheese in English
mit Ursula Heinzelmann

Unknown to many, there is more to German cheese than Cambozola, Limburger and Obazda. Much more. But those very fine, artisan cheeses can be difficult to find, as they are made in small quantities and distributed mostly locally. It takes an insider to source them.

During this class, we will travel from the North Sea to the Alps, one cheese after another, and discover unexpected landscapes, stories, and flavors. In the glasses, to go with them: German wine – what else? 

Ursula Heinzelmann

Ursula Heinzelmann aka Heinzelcheese, is an independent scholar and food historian born, bred and based in Berlin, Germany. A trained chef, sommelier and ex-restaurateur, she works as a freelance wine and food writer, specializing in cheese. She has published a number of cookbooks, a food history of Germany, Beyond Bratwurst, as well as several books on cheese, and acted as area editor for the Oxford Companion to Cheese. For many years she served as trustee director of the Oxford Symposium on Food and Cookery, and she continues to act as curator of the Cheese Berlin festival.