NOTE : Every piece is freshly cut by hand directly from the wheel. Size and price might vary every week.
It is a semi-hard cheese, after a pressing into forms, the cheese is injected with blue culture and smeared with red culture on the rind, typical of the regions cheeses. The cheese is then aged for 10-12 weeks before being delivered to us where we packaged immediately after slicing, preserving it's quality and enabling you to enjoy it at it's best. The cheese is somewhere in between a stilton and a roqueforte, with remarkably well balanced blue cheese savouriness combined with a wonderful sweet creaminess. An amazing cheese best enjoyed at room temperature, pairs well with danish style rye breads, fresh fruits and jams.
The award winning Backensholz Hofkäserei is located in Schleswig Holstein, 50kms south of Flensburg.The name "Backensholz" comes from Danish and means "behind the forest". The small village is not only the origin of the organic products, but also a home. A family business for generations - today run by Martina and Ernst Metzger Petersen according to Bioland guidelines.
Using raw milk from their own herd, grazing on grass and feed grown exclusively on their farm, Backensholz has been producing exceptional cheeses since 1991.
Focusing on regional cheese making traditions, Backensholz's cheeses are new interpretations of generation old recipes and techniques, each batch unique and carefully made by hand.
Since 2022 the farm has also been producing it's own renewable energy from solar panels and biogas from plant and animal waste, producing enough electricity to power their farm and over 2000 households.The Friescich Blaue is their take on a blue mold cheese.
