Meet the Cheesemakers

THE CHEESE NIGHT – Cheese meets the city.

From now on Cheese Berlin will focus even more on the cheese makers, the producers themselves. That’s why we are more than happy to present a new format for the festival’s Friday night: The Cheese night on November 2. We are pairing Berlin’s most exciting food locations, chefs, wine bars and craft beer pubs with our favorite cheese makers and affineurs. Together they develop their very own format for this very special evening. This can range from a whole menu around cheese and the people behind it, to a cheese course served by the cheese maker him/herself, or maker and cheese hanging out at the bar for an open tasting, possibly paired with a selection of cheese-friendly wines or beers. You pick what suits you best and dive into a long night of cheese-hopping! The relevant information will be up here soon.

The big Sunday market

On November 4, 2018 our market will once again fill with cheese, for the 7th consecutive year! Handcrafted cheeses from around Berlin, from Germany, from Europe, all over the world. Even more than in earlier years our focus will be on the cheesemakers themselves, the people at the vat who guide the milk in its transformation into that wonderful diversity that is cheese. We are honored to welcome producers and affineurs from Oregon, California and Vermont, Ireland and the UK, Italy, Spain and Slovenia as well as the Netherlands, Austria and Switzerland – all at Markthalle Neun, to mingle with the locals. This is your opportunity to meet them all, to talk, taste, and buy. And although cheese means the world to us, we’re happy to provide you with some accoutrements, such as bread, wine, and beer as well as offer scheduled tastings and events.
Cheese meets the city.

Heinzelcheesetalks, tastings and workshops all week-end long

We’re busy planning tutored tastings with the most up to date and exciting facets and people in the world of cheese, working on events involving Piemonte, Oregon, Switzerland and California. Look forward to a tasting and seminar with one of Germany’s leading cheeseheads, explaining “What does an affineur really do?”. We will also delve deeply into Swiss cheeses, which in spite of strict regulations that protect certain origins or AOP, on closer inspection offer a fascinating diversity. For the b2b event on Monday we’re honored to introduce cheese expert Paul “the Wheymaker” Thomas from the Academy of Cheese who will talk about why raw milk matters so much. Watch this space!

Cheese Berlin Honorary Award: Fenster zum Hof

Since 2017 Cheese Berlin has been granting an honorary award called Fenster zum Hof, window onto the farm. With this we aim to recognize producers who demonstrate that it is indeed possible to implement our ideals of

  • handling resources in a sustainable way
    • working within natural conditions instead of against them
    • respecting animals as partners
    • over-exploiting neither yourself nor your employees
    • reaching financial stability

The Cheese Berlin 2017 Fenster zum Hof Honorary Award went to Hof Marienhöhe near Bad Saarow. One of the very first biodynamic estates it has been demonstrating since 1928 how, given the right methods and plenty of engagement, it is possible to achieve flowering landscapes even under the most difficult conditions. Since 1990 Katharina Goldammer has been translating these landscapes in a remarkably modest and excellent way into butter, quark, and cheese. Ursula Heinzelmann, the award’s initiator, presented her with the award during the cheesemakers, mongers and affineurs’ Get Together on the Saturday night of the Cheese Berlin weekend. The following day, at the market, the window opened on to Hof Marienhöhe: a Heinzelcheese team of volunteers over months had joined forces to capture the estate’s uniqueness, so that it could be seen, heard, smelled and tasted at Markthalle Neun, right in the center of Berlin’s Kreuzberg district.