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Mecklenburg-Vorpommern

Usedom Island Cheese Dairy

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Usedom Island Cheese Dairy

Recommended by 35 hikers out of 42

This Highlight is in a protected area

Please check local regulations for: Insel Usedom

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    Best Hikes to Usedom Island Cheese Dairy

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    1. Stolpe Harbour on the Peene – Schloss Stolpe loop from Stolpe

    8.99km

    02:17

    30m

    30m

    Intermediate hike. Good fitness required. Easily-accessible paths. Suitable for all skill levels.

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    Intermediate

    Intermediate hike. Good fitness required. Easily-accessible paths. Suitable for all skill levels.

    Intermediate

    Intermediate hike. Good fitness required. Easily-accessible paths. Suitable for all skill levels.

    Intermediate

    Tips

    August 12, 2021

    Steffen Schultze learned his trade in the Alps, you can taste it. The cheeses from Inselkäserei Usedom are specialties based on Swiss recipes. As a boy, the native of the Black Forest loved to spend the summers with the cows and make cheese. As a result, he later trained as a cheese maker in Switzerland and gained experience in regions that are known for their cheese traditions.



    The island cheese dairy is a bit out of the way, but easily accessible on the Kleiner Haff, the western part of the Szczecin Lagoon, around five kilometers from the town of Usedom. If you go down from the cheese dairy to the water, you can look over the lagoon to Ückermünde. There is a lot of sun, wind and waves here. Steffen Schultze often goes towards the lagoon, because there is the paddock of his horses, which he loves dearly.


    In the guest room of the old barn, which the cheesemaker has been expanding since 2001, I am not given anything, nothing is shoved into your mouth for a taste. A ritual that you cannot escape from. First the young cheeses are tried, then the more mature, stronger variants, piece by piece, on and on. A new experience and challenge for many.




    The heart of the courtyard is the show dairy, which is slightly elevated behind a glass wall and gives you a complete view of the work of cheese-making. The mighty copper kettle is impressive. An embossing on the edge provides information: The kettle dates from 1930 and found its way to the lagoon from Switzerland.

    The kettle holds 1,400 liters of milk, which is then used to make large, heavy wheels of cheese - "burned", as they say, over a wood fire. Inselkäsers use organic raw milk from the SOS village community of Grimmen-Hohenwieden.

    Source: kaese-mv.de/inselkaeserei-usedom

    inselkaese.de/STARTSEITE

    Translated by Google •

      The small cheese dairy is a one-of-a-kind unique on Usedom. Mr. Schultze has learned the profession of cheese maker in Switzerland!

      I am cheese lover but even his 6 month old "mild" variant is a bit too strong for me. The older ones were not my thing.
      But he also has originals from Switzerland, e.g. Appenzeller. Delicious. ☺️

      Translated by Google •

        February 20, 2022

        Very tasty cheese from Steffen Schultze, of course you can taste it first. On Saturdays you can be present at the production and learn all sorts of interesting facts about the topic. There are games for children and a coffee or wine will be served to adults.
        The place would have even more potential... but there is definitely more going on in the summer.

        Translated by Google •

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          Elevation 10 m

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          Friday 7 November

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          Max wind speed: 14.0 km/h

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          Location: Mecklenburg-Vorpommern, Germany

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