Award-winning Unique Pieces
Organic & Award-Winning
[our raw milk cheeses]
Award-winning
multi-award winning
Real Taste
made from organic farm milk
Craftsmanship
with experience and heart
Sustainable Cheesemaking
with farm electricity and biogas
One of the first
Organic since 1989
Backensholz cheese since 1991
In the early 90s, our mother Martina asked herself a crucial question:
Can one still eat with a clear conscience what one has not produced oneself?
The Chernobyl reactor disaster and fluctuating milk prices strengthened her resolve to break new ground. In 1991, with nothing more than a saucepan, she began making cheese in her kitchen.
This is how our cheesemaking business came to be: from the desire for independence, trust, and genuine quality. Her motto still guides us today:
"Cheesemaking begins in the field."
the art oft cheesemaking
For us, cheesemaking is a blend of knowledge, experience, and intuition. We love true craftsmanship – while simultaneously using modern technology and scientific findings to continually improve.
Our recipes are dynamic and adapt to nature, giving each milk the freedom to showcase its own character.
Before cheesemaking, it is only bactofugated, but otherwise remains completely natural – with its own fat and protein content. It flows directly from the milking parlor to the cheese dairy and is processed fresh every morning. As close to the source as possible.
milk becomes character
From the first experiments with the pot in the kitchen, a whole cheese family has emerged over the years. Today, our range extends from buttery semi-hard cheese, to strong hard cheeses and fine blue cheeses. We also have sheep and goat cheeses in our assortment. We source the milk for these cheeses from friendly organic farms.
Our pride and joy: the little Deichkäse – mild, but not boring and your absolute favourite cheese!
Isn't it amazing how many different varieties can be made from the same milk?
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Cheese Production
Every day we process a good 14,000 liters of milk from our own cows here. The goat's milk comes from selected farms in Schleswig-Holstein and Denmark.
Around ten people work in production – dairy masters, milk technologists, and cheese lovers with a genuine passion for craftsmanship. By the way, we are also happy to train apprentices and thus pass on our knowledge.
We don't work nights, but in early and late shifts – so there's time for life and for good cheese.
The result: creamy, buttery semi-hard cheeses, characterful blue cheeses, and long-matured varieties with a wealth of aromas!
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Cheese care
Our team of around ten cheesemongers ensures daily that every cheese can mature perfectly and develop its very own natural rind.
Turned, wiped, dipped or brushed – most of the work steps are done by hand. Only for the large wheels has a wiping robot been helping us for some years now.
Only natural care products are used, such as red smear, brine or a dash of white wine. For us, the rind is naturally part of the cheese – it is part of its character and, of course, intended to be eaten with the cheese.
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The Laboratory
In our in-house laboratory, samples are taken and analyzed daily. As the link between agriculture and the cheese dairy, the laboratory ensures that our raw milk and our cheeses are always of the highest quality.
For us as a raw milk operation, the laboratory is our life insurance – even the smallest changes are detected and can be addressed immediately. Every production batch is checked before it leaves the farm.
By the way, in the photo you can see Rita, our lab technician – with a trained eye, a lot of experience and a keen sense for good milk!
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Packaging & Shipping
One last look and off the farm!
Before our cheese leaves the farm, it is carefully checked and packaged by the shipping team - around eight employees.
From our online shop to restaurants and food retailers: Backensholz cheese is now sold throughout Germany, as well as in Italy, Poland, and Denmark.
Sustainability is very important to us: Our cardboard boxes are made from grass paper and recycled fibers, the cooling mats from jute, and the ice packs are water-based - so our cheese arrives not only fresh, but also with a good feeling.
The Most Frequent Question
A definite yes! Around 10 people work in our cheese care department, dedicating themselves solely to ensuring a beautiful rind. You absolutely must try it.
Most varieties are! The small Husumer, large Husumer, Mulberry and Urstromtaler are not lactose-free.
The cow's milk comes from our own 450 cows. We purchase goat's and sheep's milk from organic farms we're friends with.
Unfortunately, this is not possible for hygienic reasons.
We offer farm tours, but these only include the agricultural area.
Your contact for a farm tour
Bente Clausen
Tel. 04626/1858295
by email hofkueche@backensholz.de
The Magic of Cheese Ripening
Deichkäse 3 & 16 months
Isn't it amazing how time and care transform a cheese? The small "Deichkäse" becomes "Deichkäse Gold" a year later - powerful, crystalline, and with a fruity note!
A real umami bomb.
Organic • Family-Run • Award-Winning
We are Backensholzer Hof
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