Farm to fork

There is a lot to doing modern agriculture. In the one hand there is the consumers demand to organic and environmentally friendly production.  On the other hand there are very high reference materials  who look for a lot of attention in the operation schedule. On Backensholz we face that challenge and work as an organic farm since 1989 – controlled by Bioland ( one of the strictest german inspection authority ).

The accident of Tschernobyl in 1986 made Martina and Ernst think about the future of the farm and furthermore about a share we can throw in the circle to start making food healthier and things better. That was the initial thought to become an organic farm. Since that time we developed a deep understanding of organic farming and production. We try to see the farm as a living circle as life. Our soil provides us with everything we need and that’s why we want to give things back as we try to keep waste low and use every output which is produced on the farm. 

Therefore we have built our biogas plant in 2002. It gives us the possibility to use organic waste and slury to provide energy for the cheese production. The fermentation process in the biogas plant gives a more value to the slury.

The whey from the cheese production is brought back to the farm as feed.


Here comes the milk

In the milking parlor

See how we milk our cows.

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Rewarded Cheeses


This years results from the World Cheese Awards 2016 in San Sebastian

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Dryaging on Backensholz

Meat – matured

Dryaging in a climate chamber – find it in our farmshop

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