To put it briefly. Stichelton is like Stilton, only better. Stichelton is creamy and wonderfully mushroomy, like Colston-Bassett Stilton, but far more complex, with wonderful depth of flavour. Every stage of production is carried out with great care: from cutting the cheese into wedges to adding small amounts of traditional rennet and the blue mould starter culture – all done by hand, just as it was in days gone by.

As is well known, cheese in itself has the ability to catapult us into higher spheres … but when it is also melted, we melt away too. That is why we are serving you raclette in November, the rustic dish made of melted Alpine cheese, which warms body and soul on a cold autumn day. The matching wine pairing is of course available too! Come by, we are already looking forward to seeing you, on Friday, November 11, from 5 to 8 p.m. at our place on Emser Straße!

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!

Roquefort is the love of my life – at least when it comes to cheese. This beautiful blue with its pale complexion is incredibly aromatic and probably not for everyone, especially those who only cautiously venture into blue when it comes to pasta with Gorgonzola cream sauce … And it is not only delicious, but also good for the heart. After all, we are told that its creation can be attributed to a love story.

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!

The Cheese in Bra trade fair, organized by Slow Food Italia, is for professional gourmets and cheese lovers of every stripe, what Mecca is for a good Muslim: the holy pilgrimage city that one must visit at least once in a lifetime. This year, we two sisters were also there and felt like we were in cheese heaven. A short trip report.

As part of our visit to the SIRHA food trade show in Lyon, we recently paid a visit to our cheese supplier, Paccard. The family-run business with 12 employees is based near the picturesque village of Manigod in Haute-Savoie, which can be reached by car via winding mountain roads. Although we had not made an appointment, the owner, Jean-François Paccard, took a lot of time out for us. For an hour, he guided us through all the aging cellars and showed us the various other departments where the very fresh cheeses are delivered or prepared for shipping. The perfect finishing touch was a tasting of different cheeses, with which we were served a glass of Crémant de Savoie to celebrate the occasion – it was Philippe's birthday.

Maître Philippe & Filles are known more for French cheeses, and that is how it should remain. However, it is rumored that the Dutch also produce quite decent results when it comes to cheese… The most famous Dutch cheese is Gouda, a large round hard cheese made from cow’s milk, ideally with as few holes as possible, which comes from the eponymous village in the Netherlands, or is at least named after it. The name itself is not protected, which is why Gouda can and is made all over the world. It follows, therefore, that the quality is not always up to par.

This Sunday is the day again: with Cheese Berlin, the most important, biggest, most colorful, most exciting cheese event of the year comes to Markthalle Neun in Kreuzberg! And of course, we are part of it again! This year we are supported by Cristiano Guffanti from Italy and by Marc Paccard from Savoy, who are both bringing their regionally typical cheeses. We are also happy to welcome Marin Lefebvre from Domaine Lefebvre d'Anselme, who will be pouring his Rhône wines. And we have a few – partly exclusive – cheeses from our friends at Jamein Laibspeis. So it is worth it multiple times over! For everyone who cannot make it: on Saturday there will be a small spontaneous tasting with Joe Schneider, who will let you taste his fantastic raw milk Sticheltin.