Eat & TRINK | Alpkäse and Kamptal Riesling

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.