A newspaper article brought me to Giesing on Saturday morning and into the considerable queue in front of the door of the Nucleus Manufaktur. I already knew that vegan cheese based on Cashew nuts would await me, but the colorful selection of soft and hard cheeses refined with a wide variety of ingredients (herbs, nuts, beetroot, cold-smoked or matured) didn't just keep me going for the minutes of waiting compensated, but much more importantly, at the subsequent brunch with every tasting bite, completely new dimensions of lactose-free enjoyment were opened up to me.
Part of my selection:
Herb ball
Camemberti
Trüffelberti
Teufelsberg
Red Siggi
Fig nut
Obazda
Cream cheese with salty lemon
Blue mold with cranberries
Gökcen Alco has made me a repeat offender with her attention to detail and the varied range of products and I have to pull myself together so that my small cheese selection lasts until next Saturday.
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