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, 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 heart of the village and on its periphery. Keitum is authentic and down-to-earth; here, the world still seems to be in order. Located on the Wadden Sea in the east of the island, it's surrounded by meadows and grazing horses. All the more refreshing, then, when someone dares to step out of line , to do things differently. Perhaps even to ruffle a few feathers.

With this bold energy, Fabian Kolb and Johannes Philipson launched their first season as the Cheese Club in Keitum on May 11, 2024. Months beforehand, the two had worked incredibly hard, developing new skills, whether they wanted to or not, and getting to know each other anew. The shop's creative name probably raises as many questions as it does cravings. Is it a place for raves after sunset ? How do you get in? Do you have to be a member ? The heart and soul of the Cheese Club, which has found its home in the premises of the former Frisian cheese shop , is indeed primarily cheese. This becomes immediately apparent upon entering the building, diagonally opposite the Keitum Tea Emporium and next to Georg's Gallery. The finest aromas waft from the counter and fill the shop.

"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

A variety of cheeses from goat, cow, or sheep , with different degrees of maturity, spreads, and homemade creations adorn the display case. "We source many of our cheeses from Backsholzer Hof , an organically certified farm between Husum and Schleswig," explains Fabian. This organic farm, with its own cheese dairy, allows its cows to live as long, animal-friendly, and comfortable a life as possible with seasonal feeding. In summer, the animals graze on lush pasture grass, and in winter, they are fed silage. This valuable strategy has a positive impact on the quality of the milk and ultimately on the aroma of the cheese.

Fabian originally hails from near Karlsruhe. In 2014, the trained chef moved via Berlin to Sylt , where he found his footing at the culinary hotspot run by Michelin-starred chef Johannes King. Ten successful years quickly passed, and Florian was ready to take the plunge into self-employment. While cheese wasn't entirely new territory for him, he learned a great deal in recent months. He now possesses a sophisticated expertise that appeals to his regular customers. This clientele is a diverse mix of long-time cheese shop enthusiasts, culinary hotspot aficionados, and cyclists who spontaneously and happily stumble upon the cheese shop during their rides. There, one can easily spend enjoyable moments from morning till night, either in the lovingly and stylishly furnished interior or, when the weather is fine, on the red benches right by the Keitumer Feld . It's hardly surprising that the interior design is visually harmonious, as Fabian's business partner, Johannes, is responsible for it. Through his unconventional interior design, accessories, and flower shop "Alte Wäscherei," he knows exactly which style, vase, and piece of furniture belong 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, such as the Cheese Club cheese platter with chutney, bread (including some from Lund in Hörnum), and yogurt butter, to the Cheese Club croque or the salad with homemade goat cheese and nuts, and even the homemade blueberry cheesecake, the duo offers a refined and diverse menu. Depending on your taste, you can then round off your culinary selection with a cappuccino or a fine wine. Those passing through can enjoy a complementary selection and a generous array of delicacies, from Italian pastries and homemade chutneys to marinated tomatoes and olives, which pair perfectly with cheese. "Many of our guests stop by again on their way home with a cooler bag to take their favorite cheese home with them," says Fabian. "When will membership be available?" a Cheese Club follower asks on Instagram. "We'll see in the winter... it needs time to mature," says Johannes.

Text: Julia Petersen

Cheese Club