The Delicious Dichotomy of Alto Adige

Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.
Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.
Ursula Heinzelmann is an independent scholar and food historian born, bred and based in Berlin, Germany. A trained chef, sommelier and ex-restaurateur, she works as a freelance wine and food writer, specializing in cheese. She has published a number of cookbooks, a food history of Germany, Beyond Bratwurst, as well as several books on cheese, and acted as area editor for the Oxford Companion to Cheese. She is the trustee director of the Oxford Symposium on Food and Cookery as well as curator of the Cheese Berlin festival.
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