With the right nose

On Backensholz we produce cheese since 1991. In the previous years we were a classic dairy farm. Because we wanted to add more value to the milk and have always loved cheese the business was started. 

All the cows milk is made on the farm directly. That enables us to set special hygienic standards in the milking process giving us a very clean and rich milk. Therefore we don´t pasteurize the milk and make raw-milk cheese as these are the kings of cheese.

Martina started off in her kitchen. Later a cheesemaking master joined her teaching her the handcraft hands on. The first cheeses being developed were the “Hofkäse”, “Husumer” and “Deichkäse”. These types are still in our range and are very much appreciated in our region.

In the following years we learned a lot about the craft and developed more types of cheese. We never lost our aim to just produce the highest quality.

We work with open vats, we use calf rennet and don´t use any additives in or on the cheese. All rinds are hand washed with special solutions suiting every type individually. Therefore all the rinds are edible and give a special stamp to our cheese.

Later we found some farming colleagues who where milking goats. We got in touch and started off making goat cheese. Although the goat milk comes here in very good quality and microbiological condition the milk is pasteurized to be on the safe side.

Now we produce about 15 different types of cheese – varying during the season – fresh cheese and a sour cream butter made from the fat of our whey. The cheeses vary from very little soft cheeses with white moulds and yeasts to classic camembert style going to semi soft cheeses with red washed rinds. We do two kinds of blue cheeses. One is a very present roqueforti type – the other one is milder and very soft in its texture with a penicilium candidum on the rind – lovely cheese!

We then go over to the harder cheeses in a mountain type style – the Deichkäse. We age it in different sized and stages going from 10 weeks as a 700g loaf up to 2 years as a 8 kg loaf. 


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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