Artisanal production of cheese and liquid products from fresh milk in Holtsee, Schleswig-Holstein
Holtseer Landkäserei
Holtsee, Schleswig-HolsteinNew on Amplifa
About Holtseer Landkäserei
Holtseer Landkäserei is a dairy operation in Holtsee in the district of Rendsburg-Eckernförde, near the Baltic Sea coast in Schleswig-Holstein. It was founded in 1938 by 40 dairy farmers as the Meiereigenossenschaft Holtsee dairy cooperative and focused on cheese production from the very beginning. Today the company processes milk from around 120 producers from the Holtsee and Ascheberg area into naturally ripened and foil-ripened cheese as well as liquid products. The product range includes, among others, Tilsiter, butter cheese, hard cheese and large-hole cheese; every variety follows a clear recipe and a carefully designed production process. Manufacturing combines traditional cheesemaking craftsmanship – hand ladling, natural ripening, turning and caring for the cheese – with modern production technology. Marketing is handled through the sales company Gut von Holstein, an own online shop with shipping, and the Käsekiste factory outlet at the Holtsee site.
- Site
- Holtsee
- Processes
- Cheese production (hand ladling, ripening, turning, caring), Production of liquid products, Factory outlet (Holtseer Käsekiste), Online shop with shipping, Marketing through the sales company Gut von Holstein
- Materials
- Milk, Artisanal cheesemaking, Modern production technology
- Founded
- 1938
- Industries
- Dairy/cheese production, Food (cheese and liquid products)
- 01
Milk intake from around 120 producers (Holtsee and Ascheberg area)
- 02
Processing into cheese and liquid products
- 03
Hand ladling, ripening, turning, caring
- 04
Marketing through the sales company Gut von Holstein
- 05
Distribution via online shop, factory outlet (Käsekiste) and weekly markets
Raw materials and processes
Milk
Basic raw material for the production of cheese and liquid products, supplied by around 120 producers from the Holtsee and Ascheberg area.
Artisanal cheesemaking
Hand ladling, natural ripening, turning, caring and inspecting for a distinctive taste and character of the cheese.
Modern production technology
Traditional cheesemaking craftsmanship is combined with modern production and manufacturing techniques.
Location
Holtsee
DECheese dairy / production site with factory outlet (Käsekiste)
- Materials
- Milk
Cheese varieties
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Cheese production (hand ladling, ripening, turning, caring)Food | – | – | – | – | Milk |
| Production of liquid productsFood | – | – | – | – | Milk |
Additional services
History
- 1938
Founded as Meiereigenossenschaft Holtsee by 40 dairy farmers; focus on cheese production
Today supplied by around 120 producers from the Holtsee and Ascheberg area; marketing through the sales company Gut von Holstein