To cut a long story short. Stichelton is like Stilton, only better. Like Colston-Bassett's Stilton, the Stichelton is creamy and wonderfully mushroomy, but much more complex, with a wonderful depth of flavor. Everything is done very carefully during production: from the cutting of the curds to the small addition of traditional rennet and the blue mold starter culture - all purely manual work, just like in the old days.

It is well known that cheese has the inherent ability to catapult us to higher spheres... but if it's melted, we melt away too. That's why we're serving you raclette in November, the rustic dish made from melted Alpine cheese that warms body and soul on a cold autumn day. The right wine accompaniment is of course available anyway! Come by, we look forward to seeing you on Friday, November 11th. from 5 p.m. to 8 p.m. with us in Emser Straße!

Cheese is a natural product that is subject to certain fluctuations. For example, cheese changes over time – this is called aging. This short film is about how it changes and which cheeses are good to mature and which ones are not. Have fun!

Mold can take on the most adventurous colors and shapes on cheese, so that the cheese sometimes looks like a small hairy animal... in most cases, however, the mold is not serious and is absolutely intentional. Just think of the white mold of Camembert or the many delicious blue cheeses ... Using various French and Italian raw milk cheeses, we explain in this film what types of mold there are and whether you can eat it or not. Have fun watching and don't be afraid of mold!

The Roquefort is the love of my life - at least when it comes to cheese. That beautiful blue one with the pale complexion is incredibly aromatic and probably not for anyone who is cautious about pasta with gorgonzola cream sauce when it comes to blue … And it not only tastes great, but is also something for the heart. We supposedly have a love story to thank for its creation.

If you want to stock up on your favorite cheese for the holidays but don't know how to keep it fresh and tasty for as long as possible, then you've come to the right place. In this short film we share our best tips and tricks with you, including how to make an improvised cheese dome... Have fun!

Have you ever experienced that intercultural differences arose on the cheese platter and a dispute broke out about how to cut the cheese correctly? Of course, there's no absolute right or wrong about the whole thing, but we'll explain how it's done in France and what the French think when they don't slice their cheese. Have fun!

Have you always wondered what is important when putting together a cheese board? Then you don't have to wait any longer: in this short film we'll tell you the best tips and tricks for the perfect cheese platter!

Maître Philippe & Filles are better known for French cheeses and we want to keep it that way. However, there are rumors that the Dutch also achieve quite acceptable results when it comes to cheese... The most famous Dutch cheese is Gouda, a large, round hard cheese made from cow's milk, if possible without holes, which comes from the eponymous village in the Netherlands, or at least is named after it. The name itself is not protected, which is why Gouda can and is made anywhere in the world. It is therefore obvious that the quality is not always right.

On Sunday it's that time again: with the Cheese Berlin, the most important, biggest, most colourful, most exciting cheese event of the year is coming to the Kreuzberg Markthalle Neun! And of course we will be there again! This year we will be supported by Cristiano Guffanti from Italy and Marc Paccard from Savoy, both of whom will bring their typical regional cheeses. We are also happy about Marin Lefebvre from Domaine Lefebvre d'Anselme, who will serve his Rhône wines. And we have some – some exclusive – cheeses from our friends from Jamein Laibspeis with us. So it's worth it in several ways! For those who can't make it: on Saturday there will be a small spontaneous tasting with Joe Schneider, who will be able to taste his fantastic raw milk dip.

Those who can't do, teach! This is a famous quote from Woody Allen that has been the subject of much controversy. We would also like to contradict the master and simply turn the quote around: those who can, teach! And we do that as part of our seminars on cheese, wine, sardines and champagne, to which we cordially invite you! Get to know the different tastes and possible combinations of certain products in a small, sociable group and, in addition to background knowledge, take a colorful bouquet of enjoyable impressions home with you!

Some classics just never go out of style - including the classic pairing of cheese and wine. That's why our long-running seminar "Les classiques" is exactly about that. Here we pair five cheeses you'd find on a classic cheeseboard—mountain, goat, blue, bluevein, and red smear—with five wines. What goes well: red, white or champagne? Where does the cheese come from, what makes it special, what historical anecdote can you tell about it? We answered all these questions again this time and, incidentally, tried our hand at the cheese platter together with the participants. A really nice and very enjoyable evening!