Those who can't do, teach! This is a famous quote by Woody Allen that has already been discussed controversially many times. We would also like to respectfully disagree with the master and simply turn the quote around: those who can, teach!  And that is what we do in the context of our seminars on cheese, wine, sardines, and champagne, to which we cordially invite you! In a convivial small group, discover the different flavors and pairing possibilities of certain products, and take home not only background knowledge but above all a colorful bouquet of delightful impressions!

Some classics simply never go out of fashion – and the classic combination of cheese and wine is one of them. That is exactly what our perennial best-selling "Les classiques" seminar is all about. Here, we pair five cheeses you would find on a classic cheese board – mountain cheese, goat cheese, blue cheese, bloomy rind cheese, and a washed-rind cheese – with five wines. What is the best match: red, white, or Champagne? Where does the cheese come from, what makes it special, and what historical anecdote can be told about it? We have answered all these questions once again, and in the process, we also had the opportunity to sample the cheese board together with the participants. A truly wonderful and very enjoyable evening!

We all know that you really don't need anything more than really good bread to enjoy good cheese. Perhaps our sinfully delicious raw milk butter is also a good addition to this dream pairing, but you really don't need anything more for perfect happiness. For the sake of our cheese, our shop always has a certain level of humidity, which isn't so good for bread, so bread is not part of our regular range. We know this to the disappointment of some customers, of course. And so we are particularly delighted to have found a bread that holds up well in our special microclimate: we are talking about the fantastic bread from The Bread Station in Kreuzkölln. It is beautifully soft on the inside and wonderfully crispy on the outside, and: we will have it available every Friday and Saturday from now on! The bread is baked with great care and love using only the finest ingredients by baker Magnus from Denmark in his bakery on Maybachufer. It is yeast-free and made with natural sourdough based on a rye flour starter. This is created by natural yeasts that live on rye kernels and begin to ferment immediately when they come into contact with water. To obtain a good starter, the kernels must be allowed to ferment for at least 24 hours – but Magnus lets his starter ferment for three whole days. Perhaps that is why his bread was recently chosen as the best in the city by the food blog Stil in Berlin. And it also explains why even the "pure wheat breads" always contain about 5% rye. Since the bread should always be fresh and we don't want anything to go to waste, we always order only a manageable number of loaves from baker Magnus, so you'll have to be quick (or call), because once it's gone, it's gone.  The creamy fresh goat cheese from Rögnitz in Mecklenburg-Vorpommern is also a dream addition to the bread, and we will now be offering it regularly as well. It is made by cheesemaker Ute, the person behind Kunst & Käse, from the milk of 100 goats. We also had it last year, and since we simply like it so much, we're continuing to offer it this year. It made its debut at the end of April as part of our goat cheese tasting. Then you had the opportunity to buy it plain or try it seasoned – once savory with confit tomatoes and arugula, once sweet with Corsican clementine jam and basil. Perhaps you remember ... We are so enthusiastic about both the bread and the cheese that we are very happy to be able to offer you both in our shop, and we are already excited to hear what you think! Since we can only offer limited quantities of both products, we recommend coming early or calling ahead. You can reach us on 030-88683610.  

On April 15, the new goat cheese season begins, and we cordially invite you to taste all the fine goat cheeses we have been waiting for all winter. Of course, there will also be a suitable wine pairing – come by, we look forward to seeing you!

Those who can't do, teach! That's a famous quote by Woody Allen, which many have already disputed. We can't let Mr. Allen get away with this either, so we're simply turning the quote around: those who can, teach! True to this motto, we want to start in January sharing our knowledge about wine, cheese, and sardines in our own seminars. But it certainly won't be like school! Instead, we invite a small group of no more than 12 participants to join us in getting to know the different flavors and pairing possibilities of certain products, tasting them, discovering them, and experiencing them. Of course, we'll also be happy to give you a little background information ...

This Sunday, Cheese Berlin returns to the Kreuzberger Markthalle IX: the annual market for selected, artisan cheeses from many regions across Germany and Europe. Here, cheesemakers, affineurs, and specialist retailers come together, dedicating their passion and expertise to the traditions of artisanal cheesemaking. And we’ll be there too—come visit us and experience cheese in an unforgettable atmosphere! This Sunday from 11 am to 7 pm.

As a prelude to "Cheese" at Markthalle Neun next Sunday, we are offering you the opportunity to once again taste a selection of our favorite Portuguese wines with us and discover cheese from Portugal, which has brought us one of Portugal's leading cheese experts, Manuel Maia. This Friday from 5 to 8 p.m. 

In the catering industry, a separate knife is used for each type of cheese.At home, you don't have to be so strict ... but that is up to you. It is recommended, if you want to avoid herbs or red smear affecting the flavor of the next cheese. The respective shape of the cheese determines how it should be cut. Cut equal pieces so that the cheese can be tasted in its entirety, from the rind to the core. The rind tells a lot about the history of the cheese and is part of the tasting experience. A naked cube of cheese remains anonymous. The rind: a matter of taste In principle, natural rind can be eaten. Often, it is the rind that largely determines the character of the cheese. But: there is no rule here. Taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment for you. For very aged cheeses or rinds broken down by mites, we recommend shaving them off thinly before eating. For a special taste experience, you can taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment.    

Our autumn events program is ready, and we have selected four wonderful themed occasions for which we would like to cordially invite you to join us at Emser Straße 42. We’ll kick things off on Friday, September 25, with “Treats from Piedmont”:In September, one of the finest international cheese fairs takes place in the small town of Bra. In addition to cheeses from Italy, England, and France, we will also offer freshly roasted hazelnuts from the surrounding hills, produced by Azienda Papa dei Boschi. Come by—we look forward to seeing you!

For the French National Day, we have come up with something special: To a glass of Sauvignon Blanc, we serve Crottins de Chavignol at different stages of ripeness. This way you can see how this popular little goat cheese got its name ... If you have become curious, come visit us!

After the weekly tastings held in celebration of our 20th anniversary last autumn were so well received, we have decided to make these small events a new tradition of the house, with great pleasure! From March, there will therefore be monthly tasting events at Maître Philippe et filles, where you will have the opportunity to try new and old products in familiar or surprising combinations, discover our shop in a relaxed atmosphere, receive advice, and be enchanted. We kick off on Friday, March 6, with a traditional winter dish from the Aubrac: Aligot! Come by and enjoy this hearty, wintery cheese dish, as it marks the end of winter and the beginning of spring in style! When: Friday, March 6, 2015, from 5 - 7 p.m.Where: Maître Philippe et filles, Emser Str. 42, 10719 Berlin You can read the program for the next 3 months here or click on the image to access the full program: We regularly publish further up-to-date information on our blog and will also inform you via our newsletter. We look forward to your visit at Emser Straße 42! See you soon, à très bientôt,Maître Philippe et filles and the entire team

We visited Fromagerie Janier in Lyon, with whom we have been working together from the very beginning. Once a week, a large pallet of French raw milk cheese arrives at our place, having been stored and aged in the Janiers’ cheese cellars to ensure it meets the highest quality standards. This process is known as affinage. We wanted to see what goes on behind the scenes…