For many, Keitum is the jewel of the island. Typically Frisian, typically Sylt. Traditional. Adorned with thatched-roof houses, stone walls, and pretty gardens. A significant part of Sylt's agriculture operates here, both in the middle and on the outskirts. Keitum is authentic and down-to-earth; here, everything seems to be in order. On the mudflats in the east of the island, surrounded by meadows and grazing horses. It's all the more refreshing when someone dares to step out of line, to do things differently. Perhaps even to offend.
With this courageous energy, Fabian Kolb and Johannes Philipson on 11 May 2024 in its first season as Cheese Club in KeitumMonths before, the two had been working hard, developing new skills, whether they wanted to or not, and getting to know each other all over again. The shop's creative name probably raises as many questions as it does cravings. Is there raving here after sunset? How do you get in? Do you have to be a member? The focus of the cheese club, which has found its home in the former Frisian cheese shop, is, first and foremost, cheese. Upon entering the building, diagonally across from the Keitum Teekontor and next to Georg's Galerie, this quickly becomes clear. The finest aromas waft from the counter and fill the shop...
