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Raw milk under investigation

Location:

Bühne

What?

Everyone is talking about raw milk – ‘it's more alive!’ But is that really true? We take a closer look at this dogma: modern milk is cleaner than ever before, and when it comes to cheese, microbial activity is a real numbers game: one harmful bacterium in a million is hardly a problem – but one in ten? That's a disaster. Cheesemaker and microbiologist Paul Thomas from Urstrom Käse, Arnaud Czérat-Spar, editor-in-chief of Profession Fromager and co-founder of Collectif Lait Cru, together with presenter and cheese philosopher Ned Palmer, show with radical honesty how raw and pasteurised milk really work, how flavour is created and why good cheese is not a myth, but sometimes mathematics.

In English.

Who?

Paul Thomas is a consultant and biochemist specializing in dairy technology and food safety. He has taught at the School of Artisan Food and co-authored the European Guide to Good Hygiene Practices in Artisan Cheese Production for the European Commission. Together with his partner Yule Seifert, he produces pasteurized cheese at their dairy, Urstromkaese, in Brandenburg.

Arnaud Sperat Czar is editor-in-chief of Profession Fromager and co-founder of Collectif Lait Cru, promoting local raw-milk cheeses as part of France’s culinary heritage to support biodiversity and human health.

Ned Palmer has worked as a cheese monger and affineur. He has written several books about cheese in the UK, including Sunday Times bestsellers, and has recently ventured across the Channel in his book ‘A Cheese Monger's Tour de France’.

Back to overview
Program
Meet the Käseköpfe
Exhibitors
Gastronomic Offer
Fenster zum Hof
Exponat Käse: Textures
The team
Thanks

Cheese Berlin

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Image placeholder Cheese Berlin
Image placeholder Cheese Berlin
Image placeholder Cheese Berlin
Image placeholder Cheese Berlin
Image placeholder Cheese Berlin
Cheese Berlin Sunday, 09.11.25, 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€

Free admission for persons with proof of eligibility, residents of 10997 and children up to 14 years of age

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We will be publishing the programme and list of exhibitors on an ongoing basis over the coming weeks. Tickets for tastings and other events will be available for purchase from 15 October.

Programm

Saturday 08.11.25
Volcanoes & Full speed ahead: Iceland meets Riesling
with Eirný Sigurðardóttir + Martin Tesch
Austria's Cream of the Crop
with Ursula Heinzelmann, Anton Sutterlüty, Robert Paget, Eva-Maria + Daniel Nuart
Sunday 09.11.25
The Big Cheese Market
Exponat Käse: Textures
Meet: Feta PDO!
with Sofia Efremidou
Award ceremony: Germany's best cheeses 2025
with Marc Albrecht-Seidel + Carolin Gennburg
First Cheesewalk
with Ursula Heinzelmann
The New North: the Nordic Cheesemongers
with Thomas Berglund + Kerstin Jürss
Meet: Parmigiano Reggiano!
with Bettina Meetz of the Consorzio Parmigiano Reggiano
Raw milk under investigation
with Paul Thomas, Arnaud Czérat-Spar + Ned Palmer
Second Cheesewalk
with Ursula Heinzelmann
Mikro-Magie: Wie Lab & Kulturen Käse lebendig machen
with Franziska Wetzlar, Anton Sutterlüty + Lea Ligat
Third Cheesewalk
with Ursula Heinzelmann
Fourth Cheesewalk
with Ursula Heinzelmann
Tulum and linen shirt: cheese and natural wine from Anatolia
with Gamze Ineceli
The Great Break – 40 kg Parmigiano Reggiano Opened Live
with Bettina Meetz
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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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Image placeholder Cheese Berlin
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Gastronomic Offer

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

Have a look!

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"

Exponat Käse: Textures

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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