Cheese is a natural product that is subject to certain variations. For example, cheese changes over time – this is called ripening. How it changes and which cheeses are good and pleasant to ripen and which are better not to, is what this short film is about. Enjoy!
Mold can take on the most adventurous colors and shapes on cheese, so that the cheese sometimes looks like a little hairy animal ... in most cases, however, the mold is not bad, but absolutely intentional. Just think of the white bloomy rind of Camembert or the many delicious blue cheeses ... Using various French and Italian raw milk cheeses, we explain to you in this video what types of mold there are and whether you can eat it or rather not. Enjoy watching and don't be afraid of mold!
If you want to stock up on your favorite cheese for the holidays but don’t know how to keep it fresh and delicious for as long as possible, you’ve come to the right place. In this short video, we’ll share our best tips and tricks, including how to make a makeshift cheese bell ... Enjoy!
Have you ever experienced intercultural differences over a cheese platter and had an argument break out about the proper way to cut cheese? Of course, there is no absolute right or wrong way to do it, but we’ll explain how it’s done in France and what the French think when they simply don’t cut their cheese into slices. Enjoy!
Have you also always wondered what it takes to put together a cheese board? Then you don't have to wait any longer: in this short video, we'll share the best tips and tricks for the perfect cheese board!
On October 16 and 17, we held a small in-house trade fair. Under the title "Festa Portuguesa", we invited 3 of the most exciting young winemakers from Portugal to Berlin: Rita Marques Ferreira, Luis Louro and Antonio Madeira. We wanted to offer our customers the opportunity to get to know the wines of the three in a relaxed atmosphere. The weather was on our side, the shop was full and the atmosphere was fantastic, the customers enthusiastic, the winemakers satisfied and we too, of course! But instead of wasting many words, we'd rather let the pictures speak ...
