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"The Pimpinelle dairy sheep farm lies under the wide sky of the Oderbruch, directly on a large river bend of the old Oder. We live there with our animals. In addition to our flock of Krainer Stein sheep, there are our herding dogs Ebba and Mio and our farm cat Fiete." This is how the Pimpinelles, as I call Amelie and Franziska Wetzlar because of the beautiful name of their farm, introduce themselves on their website. I have been following their development for a long time, full of admiration for their commitment, their determination, their enthusiasm – and all the hard work with which they have developed their originally rather dilapidated farm in Quappendorf into a real gem since the beginnings in 2010.
Keeping sheep and milking them (Amelie’s job), turning milk into cheese (Franziska’s area) – that’s how her concept could be summarised. It started with a dream, during a holiday in Tuscany, and a first sheep called Marjoram, the white-haired kind that is common here. In the cheese dairy, the first steps were mainly fresh cheese, with flowers and herbs. But that was all a long time ago. Today Amelie milks 44 animals (in the new, crowdfunding-financed barn), and most of them are black-brown-grey: “We came across the Krainer Stein breed in Slovenia, they are more robust and obviously feel comfortable here,” she says. In the farm shop Franziska continues to offer wonderfully creamy fresh cheeses, but for a long time now also very good matured, hard wheels like the Steinschaf.
And Schafblues!
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