
Ursula Heinzelmann
@heinzelcheese
Writer, lover & expert of food, wine & cheese, trying to make sense of life. Most recent try: Beyond Bratwurst, on Germany’s food history, & Vom Käsemachen.
ID: 1640260268
http://www.heinzelcheese.de 02-08-2013 11:34:18
13,13K Tweet
1,1K Followers
544 Following

Recalling 2018 OxfordFoodSymp themed on ‘Seeds’ when Olia Hercules cooked a marvellous Ukrainian feast where my vegetarian option was this delicious whole aubergine, among other things. Gorgeous menu design as always by Jake Tilson.


Join us for our next #KitchenTable discussion. We'll be talking about #recipes and communicating how to cook, on Tuesday April 12, with guests melissa clark Elisabeth Luard Francis Lam and Regula Ysewijn Registration &info: oxfordsymposium.org.uk/kitchen-table/




Hey turophiles in or near Berlin: a few seats left for my Heinzelcheesetalk tomorrow Friday 18-20h Markthalle Neun We’ll discuss and taste a variety of hard sheep’s milk cheeses. And there will be wine, of course. 🧀💛#pecorino #laruns 🐑 dm me if you’d like to join us!






‘The Indian contingent is strong this year’, said Ursula Heinzelmann (centre, first photo). Hello from the ‘strong Indian contingent’! We’d travelled from UK, US, India, Denmark & Italy (not everyone’s pictured) and most of us had never met before. #OxfordFood22


Renate Liebs neue schwäbische Küche ist modern, nachhaltig und regional, mit vielen veganen und vegetarischen Gerichten. In 80 Rezepten lüftet Ursula Heinzelmann das Geheimnis der Scheunenwirtin und Bio-Spitzenköchin von der Ostalb: insel.vg/Scheunenwirtin… Ursula Heinzelmann


Great news. Sean Sherman was featured on one of our podcast episodes talking about his work with traditional foods


Am Wochenende ist wieder #CheeseBerlin in der Markthalle Neun Wissen Sie, wo man in Berlin den besten Käse kaufen kann? Wir haben die Berliner Käse -und Weinkennerin schlechthin gefragt. Ursula Heinzelmann berliner-zeitung.de/food/cheese-be…

Teltower Rübchen. Teltow turnips spread throughout Europe in the 18-19th centuries & were praised for their extraordinary taste. They are mentioned in the 1st cookbook published in Latvian (1795). Now growing in the kitchen garden of Cēsis Castle. Ursula Heinzelmann Gudrun Masloch

Calling all food enthusiasts - join OxfordFoodSymp for the next FREE online Wiki editing session 1st Nov 17.00 (GMT) to improve Wiki food content. All welcome - experienced editors, brand-new and everything in between! Sign up: bit.ly/3DnPuvi

