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Trink » Writers » Ursula Heinzelmann

Ursula Heinzelmann

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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Big Rainbow Love in Burgenland
Eat+TRINK · Austria · Burgenland

Big Rainbow Love in Burgenland

ByUrsula Heinzelmann November 16, 2022November 11, 2023

Calling from the expansive, flat landscape that forms the western edge of the Pannonian Puszta steppe flatlands, Erich Stekovics is a lone voice in the…...

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The Delicious Dichotomy of Alto Adige
Eat+TRINK · Italy

The Delicious Dichotomy of Alto Adige

ByUrsula Heinzelmann July 21, 2022November 14, 2023

Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.

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Ode to Humble Handkäse
Germany · Eat+TRINK

Ode to Humble Handkäse

ByUrsula Heinzelmann May 11, 2022November 14, 2023

Can you hear the music? Forget onions and vinegar: this Franken co-ferment hits harmonies as only Handkäse can do.

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Scellebelle and Zweigelt
Germany · Eat+TRINK · Württemberg

Scellebelle and Zweigelt

ByUrsula Heinzelmann April 7, 2021November 14, 2023

When Westphalia and Württemberg meet on the table good tastes are bound to happen.

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Eat & TRINK | Alpkäse and Kamptal Riesling
Austria · Eat+TRINK

Eat & TRINK | Alpkäse and Kamptal Riesling

ByUrsula Heinzelmann December 14, 2020September 12, 2023

12/14/2020 Eat & TRINK | Alpkäse and Kamptal Riesling By Ursula Heinzelmann ​ The entirely spontaneous, yet infinitely harmonious tinkling of cow bells. The crunching…...

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