Klartext Käse: Berufbild Käserin – Wie mache ich aus 400 Litern Milch einen Gruyère?

Location:

Saloon

Warum kommt so viel Käse vom Berg?! Kann man die Rinde eigentlich mitessen? Warum schwitzt Käse, wenn er warm wird? Warum Schimmel, warum Löcher, warum überhaupt Käse?

Bei Klartext Käse (angeboten von der gemeinnützigen Kochschule Neun) gibt es keine dummen Fragen und kein Fachchinesisch. Egal, ob du absoluter Neuling bist, nur milden Schnittkäse magst oder dich bisher nie an Rohmilch herangetraut hast: Hier darfst du alles fragen, was du dich nie zu fragen gewagt hast.

Wir gehen dem Handwerk unkompliziert auf den Grund: probieren, riechen, vergleichen und staunen. Komm vorbei, frag uns Löcher in den Bauch – und fülle deinen mit hervorragendem Käse.

Klartext!

400 Liter flüssige Milch in ein einziges, massives Rad voller Geschmack verwandeln? Das ist keine Zauberei, sondern Handwerkskunst!

Wie genau diese Verwandlung funktioniert, erklärt uns Daniela Weber von der Käserei Düdingen aus dem Kanton Bern. Als eine der wenigen Frauen in der Schweiz leitet sie eine Gruyère Käserei und bildet junge Menschen in ihrem Handwerk aus – und das mit klarem Kopf, Innovationsgeist und immenser Durchsetzungskraft. Daniela beweist täglich, wie frau in einer Männerdomäne die Richtung vorgibt und dabei Gruyère produziert, der schlichtweg Kinnladen kippen lässt.

Mit Daniela reden wir Klartext Käse: Wie wird aus der flüssigen Milch ein fester Laib? Was passiert im Kupferkessel, welche Rolle spielt die Käseharfe und warum entscheidet mehr als Bauchgefühl über den richtigen Zeitpunkt in der Reifung? Unkompliziert und vollgepackt mit echtem Profi-Wissen.

Back to overview
Programme
Meet the Käseköpfe
Exhibitors
Food & Drinks
Cheese Berlin Award: Fenster zum Hof
Exhibition: Exponat Käse
The Team
Thanks

Cheese Berlin

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Anna Warnow

©️
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Cheese Berlin Sunday, 08.11.26, 11:00 – 18:00

Meet The Käsemacher

Since the first gathering in 2012, Cheese Berlin has evolved into one of the international artisan cheese community’s most important hubs. The setting: Markthalle Neun, a historic covered market in Kreuzberg where food craft, culture, and community meet—right in the heart of Berlin.

Every year, cheesemakers, mongers, affineurs, distributors, and cheese lovers from around the world gather to taste, discuss, buy, and celebrate. Exhibitors for the day-long Sunday event are carefully curated, and the market is spiced up by a rich program of tastings, talks, and an exhibition.

A space for conversation, Cheese Berlin connects those who care about real cheese—emphasising the landscapes, animals, and people behind it.

Ticket 10€

Late Entry Ticket (from 4 PM): €5 | Free admission (€0) for zip code 10997, children & individuals with proof of eligibility.

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Programme

Sunday 08.11.26
The Big Cheese Market
Exponat Käse: Colours
Meet: Feta PDO!
with Sofia Efremidou
Oh wie schön ist Emmental(er)
mit Hansruedi Gasser
Meet: Parmigiano Reggiano!
mit Bettina Meetz vom Consorzio Parmigiano Reggiano
Cheese-Walk: A Journey Through Germany
with Marc-Albrecht Seidel of VHM
Cheese-Walk: Immer der Kuratorin nach!
with Ursula Heinzelmann
Klartext Käse: Berufbild Käserin – Wie mache ich aus 400 Litern Milch einen Gruyère?
mit dem Kulturverein Markthalle Neun e.V.
Wine-Walk
with Sascha Rimkus
Meet: Manchego!
with Verónica Ruiz Diez
Cheese-Walk: Immer der Kuratorin nach!
mit Ursula Heinzelmann
Wine-Walk
with Sascha Rimkus
Cheese-Walk: Eirný’s Tour de Norde!
with Eirný Sigurðardóttir
Meet the Käse: Käse aus dem Norden!
mit Thomas Berglund & Kerstin Jürss
Wine-Walk
with Sascha Rimkus
Cheese-Walk: Un Viaggio Italiano!
mit Lucia Rizzo
Meet: Fontina DOP! Profis only!
mit Ursula Heinzelmann
The Big Catch – Flash-Sale: L'Etivaz AOP!
with Eirný Sigurðardóttir, Caroline Hostettler, Hosted by: Lea Ligat
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Meet the Käseköpfe

Cheese Berlin is not just about tasting and shopping – it's a place to meet people who live and breathe cheese. In addition to the exhibitors, there are many experts on the move to share their knowledge and stories, either on stage or in the midst of the market bustle. If you encounter one of these cheese heads, just strike up a conversation!

Exhibitors

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Food & Drinks

Of course, Cheese Berlin is not just about cheese. The permanent traders at Markthalle Neun are adding cakes, bread, pizza, pasta, wine, beer and more to the range! Who is open?

Have a look!

Cheese Berlin Award: Fenster zum Hof

Since 2017, Cheese Berlin has been presenting an award: the Fenster zum Hof (translates to window to the farm). With this award, we honour a producer that comes particularly close to the ideal. A dairy that demonstrates how and that it is possible to

  • use resources sustainably,

  • work with natural conditions instead of against them,

  • respect animals as partners,

  • not exploit personal resources or those of employees,

  • achieve long-term financial stability.

Our Recipients!
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Cheese Berlin Award Winner "Fenster zum Hof" 2022 –Sabine Jürß "Scellebelle"

Exhibition: Exponat Käse

Since 2023, we have been putting together the ‘ Exponat: Käse’ exhibition and inviting visitors to take a closer look at cheese. The focus is on artisan cheeses and their makers, who embody the diversity and depth of this traditional craft.

The exhibits are illuminated under changing themes – this year: textures. Informative displays, interactive elements and tastings at the end of the market turn the exhibition into a dynamic experience that promotes appreciation for the world of cheese.

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2024's exhibition under the topic "rinds"

The Team

Ursula Heinzelmann has been with us for over ten years as curator of Cheese Berlin. She has acquired her knowledge through self-study, travelling and the conscious examination of artisan traditions. With the help of a wide international network, she lends Cheese Berlin a depth of content. Heinzelmann attaches particular importance to giving people, animals and the hard work behind the products the respect they deserve.

Carina Reckers is the voice and eye of Markthalle Neun. She's in charge of communications, public relations, and shapes the content of the market. Her studies in gastronomic sciences and her work as an international cheese judge have sharpened her eye for food and agriculture. In addition, a wealth of experience from cheese dairies all over Europe and a certain affinity for stables and herding flow into the organisation of Cheese Berlin.

As a former self-employed restaurateur, Olivier Witzkewitz brings experience, perseverance, sensitivity and a passion for really good food. As event manager, he ensures smooth processes, has timing and structures under control and thus enables the actual realisation of curatorial visions.

Together, they curate, organise and design Cheese Berlin with one goal in mind: to put the spotlight on artisan cheesemakers.

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Thanks

Cheese Berlin is made possible by our partners and many helping hands and minds. It is thanks to your support that this annual platform for artisan cheese can be realised. We thank you for your commitment and unwavering love of cheese.

Official Partner

Supporter

Initiator

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