Cheese Club

Cheesy delights in Keitum

A Sylt gourmet location in Keitum is delighted about a loving and authentic makeover.

Moment of enjoyment: Culinary delights on Sylt — © Peter Bender I Sylt Marketing

For many is Keitum the Juwel 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 original and down-to-earth; here the world still seems to be in order. On the mudflats in the east of the island, surrounded by meadows and grazing horses. It is all the more refreshing when someone dares to step out of the row to danceto do things differently. Maybe even offend.

With this courageous energy, Fabian Kolb and Johannes Philipson started their first season as Cheese Club in KeitumMonths ago, the two had been working hard, developing new skills, whether they wanted to or not, and getting to know each other again. The creative name of the shop probably raises as many questions as it does desires. Sunset raved? How do you get in there? Do you have to member The hub of the cheese club, which has its home in the rooms of the former Frisian cheese shop The main attraction is indeed the cheese. Upon entering the building, diagonally opposite the Keitum Teekontor and next to Georg's Galerie, this quickly becomes clear. The finest flavors make their way from the counter and fill the store.

"Many of our guests stop by on their way home with a cooler bag to take their favorite cheese home with them."

Delicious & stylish

Guests eating at the Cheese Club in Keitum on Sylt — © Peter Bender I Sylt Marketing

Various cheese wheels from Goat, cow or sheep, with different degrees of ripeness, spreads and homemade creations decorate the display case. "We source many of our varieties from Backsholzer Hof, ecologically certified farm between Husum and Schleswig," explains Fabian. The organic farm with its own cheese dairy enables its cows to live as long, animal-friendly, and comfortable a life as possible with seasonal feeding. This provides the animals with lush pasture grass in the summer and silage in the winter. A valuable strategy that has an impact on the Quality of milk and ultimately also affects the aroma of the cheese.

Fabian originally comes from near Karlsruhe. In 2014, the trained chef moved Berlin to Sylt, where he gained a foothold under Michelin-starred chef Johannes King at the Genusskreisel restaurant. Ten successful years were quickly over, and Florian was ready to take the plunge and set up his own business. Although cheese wasn't completely new to him, he learned quickly over the past few months. He now has a mature expert knowledge, which also appeals to the regular customers. They are a colorful mix of long-standing cheese shop fans, gourmet carousel experts, and cyclists who spontaneously yet happily stumble upon the cheese club on their route. There, from morning to night, you can easily spend enjoyable moments. In the lovingly and stylishly furnished interior, but also on the red benches directly at the Keitum Field. It's hardly surprising that the interior design is visually perfectly harmonious, as Fabian's business partner Johannes is responsible for this. Through his unconventional interior, accessory, and flower shop “Old Laundry” He knows exactly which style, which vase, and which furniture fits where. Vintage pieces and design classics give the cheese club a pleasant look with urban influences.

From cappuccino to wine

A man in overalls with a piece of cheese in front of a cheese counter in the Keitum Cheese Club. — © Peter Bender | Sylt Marketing

From a hearty breakfast, for example the Cheese Club Cheese Plate with chutney, bread (including from Lund in Hörnum) and yoghurt butter, through the cheese club croque or the salad with homemade goat's cheese and nuts to the also homemade Cheesecake with blueberries The duo offers a fine and varied menu. Depending on your taste, the culinary choice can be rounded off with a cappuccino or a fine wine. Those passing through can enjoy a complementary offering and a generous selection of delicacies, from Italian pastries to homemade chutneys to pickled tomatoes and olives that pair perfectly with cheese. "Many of our guests stop by on their way home with a cooler to take their favorite cheese home with them," says Fabian. "When will membership be available?" a cheese club follower on Instagram wants to know. "We'll see in the winter... it can still mature," says Johannes.

Text: Julia Petersen

Cheese Club