In Charlottenburg, Blomeyer runs a cheese shop focused on German and regional cheese — built around raw milk, hay-milk feeding and clean animal husbandry.
Behind the counter, a range from alpine cheese through camembert to sharper wheels, matured in the shop's own affinage. Around it: bread, wine, honey and regional eggs — enough to turn a slice of cheese into a proper open sandwich. Ask for stilton or cheddar and they appear from under the counter; the house leans German, but not dogmatic. High-ceilinged room, a wooden table in the middle for cheese-and-wine tastings. Advice is part of the deal: which milk, which age, which farm.
