Hof Backensholz: Team

Feinheimisch

Bioland

Our Team

Meet the people

We are like a big family here on Backensholz and share the same passion. Here are all the contributors.

Office

<b>Martina</b>

<b>Claudia</b>

<b>Renata</b>

Manufactory

<b>Christopher Ketels</b>

<b>Lisa Börm</b>

<b>Viktor Sulz</b>

<b>Thore Dau</b>

<b>Olaf Peters</b>

Shipping

<b>Kirsten Subic</b>

<b>Agnes Eggers</b>

<b>Sandra Gosch</b>

<b>Cornelia Petersen</b>

<b>Grit Appelbohm</b>

<b>Dirk Laudahn</b>

<b>Timo Mees</b>

<b>Andrea Schlusche</b>

Lab

<b>Nicole Suhr</b>

Maintenance

<b>Martina Warner</b>

<b>Ute Carstensen</b>

<b>Jutta Linowski</b>

<b>Sarah Petersen</b>

<b>Gaby Jäger</b>

<b>Christel Jäger</b>

Garden

<b>Stefan</b>

<b>Anja</b>

Kitchen

<b>Birgit Heuer</b>

Biogas

<b>Jan Adam</b>

Technology

<b>André Rudolph</b>

<b>Thomas Desselberger</b>

Agriculture

<b>Chuck Braun</b>

<b>Christian Eggert</b>

<b>Henrik Jensen</b>

<b>Simone Krause</b>

<b>Linda Vagt</b>

<b>Ahmo Adzemovic</b>

<b>Dörte Meybohm</b>

<b>Nico Keller</b>

<b>Shevan Waissi</b>

<b>Marco Harth</b>

Here comes the milk

In the milking parlor

See how we milk our cows.

Rewarded Cheeses

Prices

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

Dryaging on Backensholz

Meat – matured

Dryaging in a climate chamber – find it in our farmshop

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