Compra directamente al productor. Sin intermediarios.
1 caja contiene 2kg de queso Papenburg de colores Bioland
Variedad: Holstein Frisian schwarzbunt
1 x queso de granja de ajo silvestre ecológico (500g, envasado al vacío): un queso de leche cruda de textura semi dura a firme, suave, sin corteza, ligeramente picante y agrio y sabe especialmente delicioso después de añadirle el ajo salvaje, estilo Gouda
1 x queso de granja ecológico con hierbas italianas (500g, envasado al vacío): un queso de leche cruda de textura semi-dura, suave y sin corteza, ligeramente y agradablemente picante con el sabor de Italia (tomate, pimentón, ajo, cebolla, albahaca, tomillo y pimienta), estilo Gouda
1 x queso de brezo ecológico (500g, envasado al vacío): un queso de leche cruda de textura semi-dura a firme, algo quebradizo sin corteza, con un sabor fuerte, estilo Tilsit.
1 x queso de granja con pimienta ecológico (500g, envasado al vacío): un queso de leche cruda de textura semidura a firme, suave y blando con granos de pimienta añadidos, estilo Gouda
Cultivo ecológico certificado por el sello europeo de Agricultura Ecológica desde 2016
Todos los quesos se hacen a mano con leche cruda caliente, reciente de cada mañana y con cuajo natural
Todos nuestros quesos pueden ser almacenados al vacío aproximadamente 60 días a 12 grados y deben, una vez abiertos, guardarse en la nevera y consumirse rápidamente
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Hecho a mano
I, Ludger Engeln, leased my parents' business in 1989 when I was nineteen years old. After training as a master farmer in 1994, I took over the business. Since I was already of the opinion at that time that the milk I produce had a high value which the dairy did not pay me, I wrote my master thesis about the direct marketing of preferred milk (raw milk). In the same year we sold the first milk ourselves to private customers. In 2012 we gave up this type of sale with our own cars to private customers for cost reasons. We found that Papenburg and the surrounding villages are simply too sparsely populated. The demand for high-quality products from the region was too low at that time.
Since then we have been producing cheese that is easier to store, transport and sell. Through CrowdFarming we have found the possibility to delight cheese lovers with our high quality cheese even beyond the region.
My task in the company is the organisation of the whole business. For example, I am responsible for purchasing feed or spare parts. From spring to autumn I organise the work in the fields, so I always keep an eye on the weather forecast and the fodder stocks, and jump from one place to another, especially for repairs. But also developing ideas for the further development of the farm is my job, as well as our organic certification and the associated controls fall within my area.
Milking represents a large part of the overall work. We milk three times a day and have a permanent team for this. To ensure that all employees have regular free time, one of my employees draws up work plans.
The work in the fields is carried out by our neighbouring contract farm so that we can concentrate fully on the welfare of our cows.
Our farm, the Engelnhof in Papenburg (Lower Saxony), has been run by our family since 1904. At first as a typical mixed farm with pigs, cows, grain and potatoes. In 1962 we moved from the outskirts of Papenburg to the Aschendorfer Moor, about 3 km away, where I grew up. Here my parents expected a rather barren and rough moor landscape, which later gave one of my cheeses, the Papenburger Moorkäse, its name. My parents started there with about 26 hectares of land. Then as now, a large part of the land is high moorland: 600 m away from the farm we also have a moorland nature reserve as a neighbourhood.
Since 1977 we have specialized in dairy farming. A modern dairy cattle shed was built for the conditions of that time.
In 1994 I, Ludger Engeln, took over the farm after completing my master thesis. I am the third generation on the farm with my family. At that moment I also started to deal with the direct marketing of milk and artisanal dairy products and gave the farm the name "Engelnhof", after my surname.
In 2002 we built our cheese dairy. Since 2012 we have concentrated more on the artisanal production of cheese. In 2016 we built a new, very modern and animal-friendly cow barn. In the same year we started with the organic conversion. Since September 2017 the conversion has been completed and we have been a recognized organic farm since then.
Today our team consists of about twelve people. Seven of them are fully employed on our farm. Several of them have been working in the team for over ten years.
The liquid manure and dung produced on the farm, all feed residues and renewable raw materials are fermented in our own ecogas plant. The resulting ecogas is converted into electricity and heat in the company's own combined heat and power plants. The electricity is fed into the public grid. The heat is used in our own plant and in a neighbouring nursery. The resulting organic fermentation residue is spread on our fields as a readily usable organic fertiliser.
Through a varied crop rotation on our organically farmed, arable land (red clover grass, bush beans, maize, rye and chives) we promote biodiversity and sustainably enhance soil fertility. We do not use any synthetically produced pesticides. This allows us to offer our cows a balanced diet from our own and leased land. When we buy in feed, it comes only from recognized organic farms. A lactating cow eats about 45 kg of "cow muesli" daily and drinks 40-100 litres of water. In summer they go out to pasture. We live in a very humid moorland area and the water supply is therefore unproblematic.