Cheese Night Alpe Loch Emma Fuchs/Kaeskuche on Friday, 8 November 2019
If you’re reading this, then you more than likely have already been our guest here at Nobelhart & Schmutzig. And so you know that we don’t do the cheese trolley thing. Which is not to say that we’re not huge cheese fans. In fact, we do something special each year in honor of Cheese Berlin, our fair capital’s big fromage-fest.
Ever hear of the Lecknertal? It’s an alpine universe unto itself, located above Hittisau, Austria between the Allgäu and Vorarlberg. Think alpine peaks, fir trees and cows. And, of course, cheese, which much like fine wine is capable of expressing its origins beautifully! This landscape, these people, animals, traditions — cheese with terroir. It’s a far cry from the cheese that too many people know and nosh unthinkingly, the kind you’d find at the breakfast buffet at Motel One: cows on steroids, chemical-ridden feed, Big Farming — sadly a growing factor in alpine cheese dairies as well, and a tradition-killer.
All the more important that there are still people like Richard and Emma Fuchs and their Alpe Loch. It’s located on the steep and craggy hillsides of the Lecknertal and starting in late May is home to them and their 35 cows… amazing animals, with horns. For 100 days their lives revolve around the animals and the milk — and the two wheels of cheese that Richard makes from it. From start to finish an incredible product with real character. Because there’s no industrial feed here, only the physically demanding joys of pick-your-own fodder; Richard doesn’t need little bags and vials when at his vat, but rather sours the milk with the whey from the previous day and crafts rennet from his own calves — just as Emma tailors her work on each wheel to meet its specific needs… a bit more moisture here, a bit drier there…
In honor of Käsenacht, the kickoff event for Cheese Berlin, Emma Fuchs will join us in person at Nobelhart & Schmutzig. In her own delightfully quiet and yet passionate way, she’ll tell us about life amidst the animals, about rennet, milk-fed veal and cheese wheels. Micha Schäfer will be cooking with and for the presentation, Andreas Fissel & Billy Wagner will keep the vino flowing.
Please let us know about any allergies or sensitivities. If for some incomprehensible reason you don’t like cheese or dairy products, this isn’t the evening for you!
Spots are limited, so grab yours now. The evening will be held around our great table.
Date: Friday, 8 November 2019, 7 pm | Käsenacht Alpe Loch Emma Fuchs / Kaeskuche Family | Meal in Courses by Micha Schäfer | 230.00 bucks per person, all-in
Location: Speiselokal Nobelhart & Schmutzig | Friedrichstraße 218 | 10969 Berlin
Please reserve directly at or by phone at +49 30 259 40610 | You can fax us too at +49 30 259 40611 (if that’s your fetish, baby.)
Cheese Night Alpe Loch Emma Fuchs/Kaeskuche on Friday, 8 November 2019
Ever hear of the Lecknertal? It’s an alpine universe unto itself, located above Hittisau, Austria between the Allgäu and Vorarlberg. Think alpine peaks, fir trees and cows. And, of course, cheese, which much like fine wine is capable of expressing its origins beautifully! This landscape, these people, animals, traditions — cheese with terroir. It’s a far cry from the cheese that too many people know and nosh unthinkingly, the kind you’d find at the breakfast buffet at Motel One: cows on steroids, chemical-ridden feed, Big Farming — sadly a growing factor in alpine cheese dairies as well, and a tradition-killer.
All the more important that there are still people like Richard and Emma Fuchs and their Alpe Loch. It’s located on the steep and craggy hillsides of the Lecknertal and starting in late May is home to them and their 35 cows… amazing animals, with horns. For 100 days their lives revolve around the animals and the milk — and the two wheels of cheese that Richard makes from it. From start to finish an incredible product with real character. Because there’s no industrial feed here, only the physically demanding joys of pick-your-own fodder; Richard doesn’t need little bags and vials when at his vat, but rather sours the milk with the whey from the previous day and crafts rennet from his own calves — just as Emma tailors her work on each wheel to meet its specific needs… a bit more moisture here, a bit drier there…
In honor of Käsenacht, the kickoff event for Cheese Berlin, Emma Fuchs will join us in person at Nobelhart & Schmutzig. In her own delightfully quiet and yet passionate way, she’ll tell us about life amidst the animals, about rennet, milk-fed veal and cheese wheels. Micha Schäfer will be cooking with and for the presentation, Andreas Fissel & Billy Wagner will keep the vino flowing.
Please let us know about any allergies or sensitivities. If for some incomprehensible reason you don’t like cheese or dairy products, this isn’t the evening for you!
Spots are limited, so grab yours now. The evening will be held around our great table.
Date: Friday, 8 November 2019, 7 pm | Käsenacht Alpe Loch Emma Fuchs / Kaeskuche Family | Meal in Courses by Micha Schäfer | 230.00 bucks per person, all-in
Location: Speiselokal Nobelhart & Schmutzig | Friedrichstraße 218 | 10969 Berlin
Please reserve directly at or by phone at +49 30 259 40610 | You can fax us too at +49 30 259 40611 (if that’s your fetish, baby.)