We all know that you really don't need anything more to go with good cheese than really good bread. Maybe our sinfully good raw milk butter fits between this dream pair, but you really don't need more for complete happiness. Since our shop always has a certain level of humidity for the sake of the cheese, but this is not so good for the bread, bread is not part of our regular range. To the chagrin of some customers, of course we know that. And so we are particularly pleased that we have found a bread that withstands our special microclimate well: we are talking about the fantastic bread from The Bread Station in Kreuzkölln. It's nice and juicy on the inside and fantastically crispy on the outside and: we have it every Friday and Saturday from now on! The bread is baked with a lot of care and love and only from the finest ingredients by Danish baker Magnus in his bakery on Maybachufer. It is free of yeast from natural sourdough, which is based on a pre-dough made from rye flour. This is caused by natural yeasts that live on rye grains and start to ferment as soon as they come into contact with water. To get a good sponge, you need to let the grains ferment for at least 24 hours, but Magnus lets his sponge ferment for three full days. Maybe that's why his bread was recently voted the best bread in town by the food blog Stil in Berlin . And it also explains why "pure wheat bread" always contains about 5% rye. Since the bread should always be fresh and we don't want anything to go to waste, we only order a manageable number of loaves from Magnus Bakery, so we have to be quick (or call) because when it's gone, it's gone. The creamy goat's cheese from Rögnitz in Mecklenburg-Western Pomerania, which we now also offer regularly, is a wonderful addition to the bread. It is made by the cheesemaker Ute, who is behind Kunst & Käse , from the milk of 100 goats. We already had it last year and because we just think it's so good, we're just going to continue this year. At the end of April it had its debut as part of our goat cheese tasting. You had the opportunity to buy it neat or to taste it dressed - once savory with confit tomatoes and rocket, once sweet with Corsican clementine jam and basil. Maybe you remember... We are so enthusiastic about both the bread and the cheese that we are very happy that we can offer you both in our shop and we are looking forward to your opinion! Since we can only offer limited quantities of both products, it is advisable to arrive in good time or to call ahead. You can reach us at 030-88683610.

April 15 marks the start of the new goat cheese season and we cordially invite you to try all the fine goat cheeses we've been waiting for all winter. There is of course a matching wine accompaniment - come by, we look forward to seeing you!

Those who can't do, teach! This is a famous quote by Woody Allen that many have contradicted. We also cannot let Mister Allen get away with this and simply turn the quote around: those who can, teach! True to this motto, we want to start in January to pass on our knowledge about wine, cheese and sardines in our own seminars. But it definitely won't be like school! Instead, we invite a small group of a maximum of 12 participants to get to know, taste, discover and experience the different tastes and possible combinations of certain products with us. Of course, we would also be happy to give you a bit of background knowledge...

This Sunday, the Cheese Berlin will take place again in the Kreuzberg market hall IX: the annual market for selected, artisanal cheeses from many regions of Germany and Europe. This is where cheesemakers, affineurs and specialist dealers meet, who devote themselves to the traditions of cheese making with passion and experience. And we will be there again - come visit us and experience cheese in an unforgettable atmosphere! This Sunday from 11 a.m. to 7 p.m.

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

In gastronomy, a separate knife is used for each group of cheeses . You don't have to be so strict about it at home... but that's up to you. It is recommended if you want to avoid herbs or red smear affecting the taste of the next cheese . The respective cheese shape determines the cutting method. Cut equivalent pieces where the cheese can be tasted in its entirety, i.e. from the rind to the heart. The rind tells a lot about the history of the cheese and is part of the tasting. A bare cube of cheese remains anonymous. Subject bark: a matter of taste In principle, natural bark can be consumed. It is often the rind that largely determines the character of the cheese. But: there are no rules here. Taste the cheese dough pure and with the rind and decide for yourself whether the rind is a taste enrichment for you. In the case of very mature cheeses or rinds that have been decomposed by mites, we recommend removing them thinly before consumption. For a special taste experience, you can taste the cheese dough pure and with the rind and decide for yourself whether the rind enhances the taste.

The program of our autumn events is ready and we have chosen four nice themed occasions to which we would like to invite you to our Emser Straße 42. It starts on Friday, September 25th with the "souvenirs from Piedmont": In September, one of the most beautiful international cheese fairs takes place in the small town of Bra. In addition to cheeses from Italy, England and France, we bring you freshly roasted hazelnuts from the Azienda Papa dei Boschi from the surrounding hills. We'd like you to visit us!

We came up with something special for the French national holiday: We serve Crottins de Chavignol in different stages of maturity with a glass of Sauvignon Blanc. So you can see how this popular little goat cheese got its name... If you're curious, come visit us!

After the weekly tastings on the occasion of our 20th anniversary last fall were so well received, we decided to make these small events a new tradition in the house, and we are very happy to do so! Starting in March, Maître Philippe et filles will be holding monthly tasting events , giving you the opportunity to sample new and old products in familiar or surprising combinations, to discover our shop in a relaxed atmosphere, and to be advised and enchanted. It all starts on Friday, March 6th, with a traditional winter dish from Aubrac: the Aligot! Come by and enjoy this hearty, wintery cheese dish, as it definitely marks the end of winter and the beginning of spring! When: Friday, March 6, 2015, from 5 pm to 7 pm 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 go to the complete program: We regularly publish further current information on our blog and 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 since the beginning. Once a week we receive a large range of French raw milk cheeses that have previously been stored and matured in the Janiers' cheese cellars in such a way that they meet the highest quality standards. This work is called affinage. We wanted to know what it looks like behind the scenes...