Butter & Freshcheese
Softcheese
CréMeer
The CréMeer shows the freshness of North Frisia. A solid core and a creamy texture on the brink.
Friesentaler
Small but good. Fresh and creamy aroma. Continues to mature quite quickly and gains a lot of aroma while doing so.
Fabro
Made from rich morning warm milk. Develops a smooth texture und a subtle aroma of cream and milk.
Blaue Stunde
Soft blue cheese. On the rind like a camembert with a subtle aroma of mushrooms and a running creamy core.
Semi-soft cheese
Husumer
The Husumer is related to the Munster. It still has its very own regional character.
Friesisch Blue
Based on the roqueforti moulds. Developes typical Roquefort nuances and a classy sweetness while maturing in the cold.
Capros
Capros matures in a special brine made with stonesalt and developes his light goat aroma. Sold either refined with sunflower oil or brine.
Firm cheese
Bauerntaler
A modification of the Deichkäse recipie in combination with white moulds and red smear.
Deichkäse small
A mountain type cheese interpreted in the north Frisian way. Washed with white wine and a special solution for the rind.
Deichkäse big
The big brother of the small Deichkäse. In this loaf you find more complexity and tones than in its smaller brother.
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.
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.
Deichkäse edel
Its noticeable volume and age give this Deichkäse its unique character. Intensive, crystals, round taste.
