Farms, dairies, cooperatives and affineurs in Pfalz that you can visit or buy from.
A guide to cheese farms in Pfalz.
Cheesemaker Barbara Kuhn turns pasteurised cow's milk from local farms into fresh, aged fresh, soft, semi-hard and grilling cheeses in Edenkoben, sold from her Käsehüttel daily.
Cheeses: Hirtenkäse, Camembert, Schnittkäse, Gereifter Frischkäse, Grillkäse
Visiting: Käsehüttel shop open daily 08:00 to 22:00, cheese-making courses with tasting
Small farm in the Pfälzerwald at Hofstätten that keeps herd-book goats of endangered breeds and makes a brine-ripened soft cheese and a semi-hard cheese, both with herbs, sold at the farm and at markets.
Cheeses: Goat soft cheese ripened in brine, Goat semi-hard cheese
Visiting: goat cheese sold at the farm; phone ahead, stall at farmers' markets in the Palatinate and in Brühl (Baden)
Organic farm in Hauenstein where calves and lambs stay with their mothers; its dairy makes camembert, soft, blue and fresh cheeses from cow and sheep milk, sold in the Saturday shop and a cheese hut.
Cheeses: Camembert, Weichkäse, Blauschimmel, Frischkäse
Visiting: Hofladen on Saturdays 09:30 to 14:00, Käsehäuschen cheese hut open seven days a week
Organic dairy farm of about 30 cows on an 18th-century monastery estate in Enkenbach-Alsenborn, near Kaiserslautern, making cheese in its own small dairy. Sold at the Friday farm sale and two weekly markets.
Cheeses: Camembert, Grillkäse, Frischkäse, Hartkäse
Visiting: Hofverkauf Fridays 16:00 to 19:00, also stocking more than 100 other cheeses, bigger farm sale with regional stalls and a farm tour on the first Friday of the month, 16:00 to 19:00, stalls at the Rockenhausen and Kaiserslautern weekly markets
Demeter farm of the Lebenshilfe Bad Dürkheim at Altleiningen with its own dairy; the Hofladen sells fresh cheeses, yoghurt, butter and quark made from its cows' milk.
Cheeses: Frischkäse
Visiting: Hofladen with the farm's own dairy products, open farm: visitors can see the cows, pigs and hens at shop opening times
Discover the world of organic wine on a guided tour of our family winery. Learn how organic viticulture works and enjoy four organic wines during a leisurely tasting session.
We are happy to share our wine knowledge with you and introduce you to our wines and our philosophy during the wine tasting and a tour of the historic wine cellar!
Spätburgunder or Gewurztraminer doesn't roll easily off the tongue, but both these German wines do flow very well down your throat. Join Grape Escapes Germany to disco...
In Lustadt, where the Loschter Handkeesfescht was founded in 1925 and is held around 1 May. The festival's own history page says hand-pressing Handkäse was a centuries-old household tradition in Lustadt before the first fair.
Only the name Hessischer Handkäse, registered as a PGI by Commission Regulation (EU) 784/2010. Since September 2010 only sour-milk cheese made and packed in Hesse may carry it. Handkäse as a type is not protected, and the Palatinate is not in Hesse.
German Wikipedia says cider is the usual drink with Handkäse, but that in some areas such as Rheinhessen and the Palatinate a dry white wine is drunk with it as well. The Lustadt fair's own page lists a Handkeesbrot with a Weinschorle or a beer.
According to German Wikipedia, weißer Käs is the name used in northern Baden and the (Kur-)Pfalz for what Alemannic speakers call Bibeleskäs, quark mixed with herbs.
German Wikipedia says it is served mostly with potatoes (boiled, baked, fried or as rösti) or with fresh farmhouse bread. Its article on Palatinate cooking lists Gequellde mit weiße Kees, jacket potatoes with quark seasoned with onion, caraway, pepper or chives, as a popular dish, and the Pfalz tourism board's recipe pairs it with crushed, oven-baked potatoes.