Discover Deichkäse

Deichkäse is a family of cheeses made from raw cow's milk. The milk is produced and processed on the very same farm, ensuring maximum freshness. Before cheesemaking, the milk is never pasteurised, allowing its naturally occurring microorganisms and enzymes to remain intact. These are essential for developing the cheese's rich, complex flavours during maturation.

Working with raw milk requires exceptionally high standards of hygiene—from the milking parlour to the final packaging of each wheel of cheese. At Backensholzer Hof, the milking parlour is located just 20 metres from the dairy, allowing the milk to be processed almost immediately. Every pipe and production line is cleaned and monitored by our own team, while our on-site laboratory tests every batch to ensure consistently high hygiene standards.

Different ageing techniques and carefully controlled maturation rooms allow us to create four distinct varieties of Deichkäse. Because the milk remains unpasteurised, the natural enzymes and microorganisms continue to shape the cheese throughout its ageing process, resulting in the characteristic depth and complexity of raw milk cheese.

What Does Deichkäse Taste Like?

The longer a Deichkäse matures, the more intense its flavour becomes.

Younger cheeses offer:

• Creamy texture

• Mild, savoury flavour

• Delicate buttery notes

Longer-aged cheeses develop:

• Bold, concentrated flavours

• Nutty notes

• Rich savoury depth

• Fruity nuances

Our Deichkäse Varieties

Kleiner Deichkäse – The Creamy Classic

Kleiner Deichkäse is the best-known cheese from our farm dairy and, for many customers, the perfect introduction to the world of Backensholzer raw milk cheeses.

Its relatively short ageing period keeps it exceptionally creamy and smooth. The flavour is mild yet savoury, with subtle buttery notes and a gentle freshness. Despite its young age, it already offers remarkable depth of flavour.

Its natural rind is fully edible, easy to cut, and pleasantly mild.

At Backensholzer Hof, we especially enjoy Kleiner Deichkäse:

• On fresh sourdough bread

• Melted in baked dishes

• As part of a cheese board

• Simply on its own

Its creamy character also makes it an excellent choice for anyone discovering stronger raw milk cheeses for the first time. We like to say that it's mild—but never boring, which also makes it a favourite with children.

Deichkäse Aged 4 Months

After four months of ageing, Deichkäse develops considerably more character and complexity than the younger Kleiner Deichkäse.

During maturation, the first nutty aromas begin to emerge while the texture becomes firmer but remains pleasantly smooth.

Typical characteristics include:

• Balanced savoury flavour

• Smooth yet firmer texture

• Gentle nutty notes

• Pleasant depth without becoming overpowering

We particularly recommend this cheese for classic cheese boards or alongside hearty farmhouse bread. It also pairs beautifully with sweeter accompaniments such as fruit preserves or chutneys, while a crisp white wine makes an excellent match.

Deichkäse Aged 12 Months

Our 12-month-aged Deichkäse is one of the boldest cheeses produced at Backensholzer Hof.

As it matures, the cheese gradually loses moisture, concentrating its flavours. The texture becomes firm, slightly crystalline, and intensely aromatic.

Its defining characteristics include:

• Rich savoury flavour

• Fruity aromas

• Deep nutty notes

• Fine protein crystals that provide a delicate crunch

• An exceptionally long finish

Each wheel is carefully tended and inspected throughout its maturation. This slow artisan ageing process is what gives the cheese its remarkable complexity.

We especially enjoy serving it:

• With full-bodied red wine

• Alongside dark bread

• On mature cheese boards

• Finely shaved over warm dishes

Deichkäse Gold – Our Mite-Ripened Specialty

Deichkäse Gold is one of the most distinctive and intensely flavoured cheeses made at Backensholzer Hof.

Its long maturation creates a particularly firm texture and a remarkably complex flavour profile. Expect rich umami notes complemented by nutty and lightly caramelised aromas.

Many cheese lovers especially appreciate:

• Its elegant yet powerful umami flavour

• Intense savouriness

• Exceptionally long finish

• The robust edible natural rind

Deichkäse Gold pairs beautifully with:

• Full-bodied red wines

• Premium cheese boards

• Freshly grated over pasta

• Soups, sauces, and stews, using the rind to add extra depth of flavour

What Is Mite Ripening?

One of the defining features of Deichkäse Gold is its mite ripening, a genuine rarity in Germany.

During maturation, specialised cheese mites naturally settle on the rind and gently feed on its surface. This entirely natural process contributes to the cheese's distinctive umami character and remarkable depth of flavour.

When unpacking the cheese, you may notice a light dusting on the rind. This is known as mite dust—a natural residue left behind during the ageing process. Although it may look unusual at first, it is completely normal for mite-ripened cheese and is safe to consume.

As with all raw milk cheeses, pregnant women and people with weakened immune systems are generally advised to exercise caution or avoid consumption.

Deichkäse Edel – Our Former Long-Aged Specialty

Deichkäse Edel was once produced at Backensholzer Hof but is no longer part of our range.

Its defining characteristic was an extended ageing period of approximately 18 months, resulting in a firm texture and exceptionally intense flavours.

It was known for:

• Rich savoury flavour with pleasant salinity

• Crystalline texture

• Exceptionally long finish

Buy Deichkäse Online

Many visitors search online for:

• Buy Deichkäse

• Sylter Deichkäse

• Order Deichkäse online

• Buy Backensholzer Deichkäse

You can order our Deichkäse directly from us through our online shop.

We dispatch orders from Monday to Thursday and use sustainable insulated jute packaging during the warmer months to keep your cheese perfectly chilled throughout transport.

For more information about how we package and ship our cheeses, take a look at our blog article on Shipping Cheese.

Last updated: 9 June 2026