Deichkäse klein BIO

The "dyke cheese" owes its name to the proximity to the dykes of North Friesland and the North Sea in the region where the cheese dairy is located. The salty sea air ensures a high salt content in the grass of the surrounding cow pastures, which is also reflected in the milk. The ripening cellars are dug under the dikes, and the sea air, coupled with the special microclimate, allows for an exceptionally long ripening period of up to over a year for these small cheeses.