Awarded 2026/27 Bio Papenburger Moorkäse
Moorkäse, an organic semi-hard cheese from the moor: a black wax rind on the outside, mild, nutty and lively in flavour on the inside. The Engelnhof in Papenburg makes it the traditional way from the still-warm morning raw milk of its own cows.
What sets this product apart
The Moorkäse is a full-fat raw-milk semi-hard cheese with at least 50 per cent fat in dry matter: slightly sweet when young, more piquant as it matures, and a fine match for wine, fruit & nuts. Its black wax rind is more than decoration: it lets the cheese keep drying steadily and means it keeps for a long time.
At the Engelnhof in Papenburg, the still-warm morning raw milk of the farm's own cows ripens with lactic acid bacteria, rennet sets it, and the cheese harp cuts the curd. Depending on the variety, the cheese then rests for weeks to months until firmness and flavour are just right.
At the right temperature, it stays aromatic for a very long time.
Where to find this product
Available directly from the farm. Fresh and regional: straight from the source, full of flavour.
