Geilenkirchen Market – Tuesdays and Fridays

The market in Geilenkirchen is small, but good. It has the essentials. Meat, cheese, produce, plants… sometimes pierogies, fresh pasta, leather goods, and other random things. It’s worth a stop.

When I go, I never miss the cheese guy.

The “cheese guy” at the Geilenkirchen market on Fridays is absolutely wonderful. He speaks beautiful English, is very friendly, and can teach you about the cheeses as he gives you samples. I always enjoy my stops there learning about a new cheese. You will not get good ol‘ American cheddar here. These cheeses are all made from fresh, unpasteurized milk. He can tell you where each cheese comes from and for some, which cows produced them. With wine sold there as well, he is also available to do wine and cheese events as well.

try:

  • Pierre Robert made from creme fraich
  • St. Nectaire AOC (AOC is a quality control label for French cheeses. Out of 1000 French cheeses, only 47 have this coveted marking)
  • Goat cheese rounds with cinnamon, figs, or papaya (hidden behind the counter – just ask)
Information on cheese vendor:
Wein & Kaese Events
Elke Pennartz

Feldstrasse 81; 52146 Wurselen
Tel: 0172-5356204
info@weinundkaese.com
http://www.weinundkaese.com/

One Response to “Geilenkirchen Market – Tuesdays and Fridays”

  1. Anonymous February 24, 2010 12:30 pm #

    The French gourmet cheese Bleu d’Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d’Auvergne started life as an imitation of Roquefort, using cow’s milk in place of sheep’s milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d’Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining.

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