New honorary president of the Frankfurt International Cheese & Dairy Trophy

Anke Heymach, ripener and owner of the Rheingau Affineur establishment, becomes honorary president 2023

Anke Heymach, a fifth-generation cheesemonger, is the heart and hands of the Rheingau Affineur establishment. Cheese and its ripening are a tradition in the family, and the savoir-faire has now been passed on from father to daughter. Anke grew up surrounded by cheese, and even as a child was passionate about the cheesemongering profession. Anke learned everything she knows from her father: she worked with him for many years and came to share his fascination for the many facets of cheese. Twelve years ago, Anke decided to make cheese her profession, and became a ripener. She is now the owner of Rheingau Affineur and a member of the Guilde Internationale des Fromagers.

Anke buys her wheels of cheese from cheesemakers chosen with care and ripens them with the finest quality ingredients to obtain exquisite cheeses. The Rheingau Affineur universe is filled with delicacies and delicious contrasts. Ripening a good cheese takes time, so bringing one forth from the cellar is never left to chance; it must be just the right moment. But Anke Heymach is very patient, and her cheeses are well worth the wait!

Anke’s favourite is the Blauer Schoki-Lakritz, a semi-hard cheese made from raw milk and ripened with cocoa, liquorice, and bits of cocoa bean.