Butter & Freshcheese


Softly melting sour cream butter made in an old butter barrel.

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This fresh cheese is made in linenbags. It reminds of quark and has a light sourness and nice structure.

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The CréMeer shows the freshness of North Frisia. A solid core and a creamy texture on the brink.

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Small but good. Fresh and creamy aroma. Continues to mature quite quickly and gains a lot of aroma while doing so.

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Made from rich morning warm milk. Develops a smooth texture und a subtle aroma of cream and milk.

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Blaue Stunde

Soft blue cheese. On the rind like a camembert with a subtle aroma of mushrooms and a running creamy core.

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A combination of red smear and white moulds refine this cheese.

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Semi-soft cheese


The Husumer is related to the Munster. It still has its very own regional character.

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Refined Esrom type. The red smear is going in contrast to the buttery taste.

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Friesisch Blue

Based on the roqueforti moulds. Developes typical Roquefort nuances and a classy sweetness while maturing in the cold.

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Capros matures in a special brine made with stonesalt and developes his light goat aroma. Sold either refined with sunflower oil or brine.

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Firm cheese

Kleine Ziege

The Kleine Ziege has very elegant protein structures melting on the tongue.

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A modification of the Deichkäse recipie in combination with white moulds and red smear. 

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Deichkäse small

A mountain type cheese interpreted in the north Frisian way. Washed with white wine and a special solution for the rind. 

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Deichkäse big

The big brother of the small Deichkäse. In this loaf you find more complexity and tones than in its smaller brother. 

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Hard cheese

Deichkäse 12 m.

A classical mountain type recipie is influencing every bit of this cheese. In this stage it developes lovely rich nuances. Strong but not invasive. The older the preciser the taste becomes.

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Deichkäse gold

We stop to wash the cheese after 12 month. Cheese mites come and  open up the rind. Flavors are concentrating leaving a distinct flavor. 

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Deichkäse edel

Its noticeable volume and age give this Deichkäse its unique character. Intensive, crystals, round taste.

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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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