Cheese

Made with mountain cheese cultures according to a regional Nordfriesland recipe. Mild, but not boring - full-bodied and with a slight nutty aroma. Exciting and versatile!

The Husumer is ideal for breakfast and a must-have on any cheese board! A small but fine and complex unique piece - simply delicious!

The big brother of our classic. A soft, creamy dough, fresh and profound at the same time - just like the North Sea!

Time for a buttered bread! Our newest cheese will delight you with its wonderfully buttery, velvety-mild taste and belongs on every family table. Thanks to its short ripening time and particularly creamy aroma, it is also a real favourite cheese with children.

Light yellow, small irregular holes – our delicious classic impresses with a lovely buttery flavour. The perfect breakfast cheese, also loved by many children!

Made with mountain cheese cultures according to a regional Nordfriesland recipe - the big brother of the kleiner Deichkäse! The larger loaf volume allows it to mature more slowly and intensely, resulting in a full-bodied and nutty flavor!

Made with mountain cheese cultures according to a regional Nordfrielsand recipe - this is the big brother of the kleiner Deichkäse! The long ripening period creates an intense, strong aroma with a fruity note. A true delight!

Strong? Never! A very fine cheese with a particularly mild aroma and a silky-tender texture. This little goat cheese is therefore also wonderful for goat cheese beginners!

Strong? Never! A very fine cheese with a particularly mild aroma and a silky-tender texture. This little goat cheese is therefore also wonderful for goat cheese beginners!

Friesisch Blue convinces with its strong, piquant and nobly sweet aroma. The blue mold and creamy consistency melt wonderfully delicately on the tongue. Also perfectly suited for creating creamy, aromatic sauces for pasta dishes.

Salty-fresh, deep and somehow wild - our Wollemeyer brings a breath of fresh air and North Sea flair to your dining table!

A very special feature - the Deichkäse Gold is mite-ripened! After about 12 months of maturation, small cheese mites settle on the cheese wheel and break open the rind. This creates a strong, aromatic umami flavor!

A very special feature - the Deichkäse Gold is mite-ripened! After about 12 months of maturation, small cheese mites settle on the cheese wheel and break open the rind. This creates a strong, aromatic umami flavor!

Only for a short time: the adolescent Michel is just as incomparable, unique and special as his big brother. Due to the shorter ripening period, however, he is creamier, milder and much sweeter - simply our little Michel!

Half cow, half goat - that's our Michel. Its alpine, multi-layered, and complex aroma has already impressed at the World Cheese Awards, where it was honored as best hard cheese in 2023 and 2024!

Delicately spicy and creamy at the same time - our Deichkind convinces with its fine sheep's milk notes and a silky melt. Thanks to its mild taste, it is also wonderfully suitable for sheep's cheese beginners!

Our Farm Festival Cheese - a super delicious specialty! It was specially made for our big Farm Festival 2024 and consists of raw cow's milk, pasteurized goat's and sheep's milk, and has a mild, slightly sweet aroma - you have to try it!

This cheese was made by our friends Yule and Paul (Urstromkäse) near Berlin. We particularly love it for its creamy consistency – a truly gooey piece of cheese!

The Baruther Urstromtaler tastes great straight out of hand, with a crisp white wine, or on a breakfast roll. It is very buttery and gains in aroma with increasing ripeness.

This cheese was made by our friends Yule and Paul (Urstromkäse) near Berlin. A special fresh cheese - wonderfully soft and with that certain something extra - activated charcoal!

The ash-coated rind gives it a delicate, earthy note and a characteristic appearance with greenish discolorations. These are part of the natural ripening process and comparable to noble mold. The cheese is made from the best organic milk but is not organic-certified due to its ash-coated rind.

As this is a ripened fresh cheese, liquid will seep out during longer ripening. This is completely normal and a sign of quality for this fine cheese!