Farm Visit: Urstromkäse & Gut Ogrosen

Jun 28, 2021


We organise farm visits in the Berlin area which are specifically intended for gastronomes and farmers. Our aim is to share knowledge about agricultural cultivation methods, spark a conversation around product quality, and show the connection of individual ingredients to our whole food system. Through these farm visits, we bring producers and cooks closer together and nurture their mutual appreciation.



Since 2020, there has been a new spot on the map of artisanal cheese dairies around Berlin: Urstrom Käse, founded by Paul Thomas and Yule Seifert. Here in Baruth/Mark, Yule and Paul produce different types of cheese from the milk of Jersey cows from a former LPG. The Jersey cows whose milk they process live right next to the cheese dairy. On site, we tasted the nuances of Mulberry soft cheese in three different degrees of maturity, ate hay-milk ice cream and tried the Baruther Urstromtaler. On the field and in the cheese dairy, Yule and Paul explained to us how different processes affect taste, appearance and texture and what special features Jersey milk brings to the table.


Urstromkäse: Website | Instagram | Facebook
Photos: Judith Schubert | Instagram




Cecilia Abel and Daniel Baumgart are graduates of the University for Sustainable Development (Eberswalde) and run the Ogrosen goat farm as part of the organic farm community in Ogrosen. They do all the work themselves – from haymaking to milking, cheese-making and slaughtering to marketing.

Together with them, we took a look behind the scenes of artisanal cheese production. They explained to us how they gently dry the hay to preserve the leafy components of clover and alfalfa with their raw proteins. We were present at the daily milking routine and saw where the milk is processed into (fresh) cheese and yoghurt. We learned that it depends on the freshness of the milk how much “you can taste the goat”.


Gut Ogrosen: Website | Instagram
Fotos: Judith Schubert | Instagram