Engelshof - vom Milchbauern zur Hofmolkerei

While many dairy farms are struggling under the conditions of a globalized market, the Engelshof is taking a completely different approach. The Engel family has managed to become largely independent of the usual dynamics of the dairy market. The farming family, with about 120 dairy cows, tackled the challenge head-on and expanded their traditional dairy farming operations to include their own state-of-the-art on-farm dairy. To achieve this, they converted a milking parlor, and further structural expansions followed. The regional value creation exemplified by the farm is setting a precedent for worthwhile investments in agriculture. The Engelshof also serves as a model for how to successfully ensure succession and plan for the future.

Knowing Where the Ingredients Come From

Today, the typical Engelshof products (fresh milk, quark, and various types of yogurt) have become an indispensable part of the offerings at supermarkets and farm stores throughout the Eifel region. Restaurants, ice cream shops, schools, daycare centers, and company cafeterias are also customers for these regionally certified delicacies. A memorable brand ambassador is not only the lively and colorful Eifel logo, but also the distinctive, in-house packaging design. Every step bears the unique signature of a creative and courageous multi-generational farming family. Proximity is a key factor here: “Our milk comes exclusively from our own cows and is transported less than a kilometer from the farm to our own glass-walled dairy. Everything is delivered throughout our region using our own delivery vehicles. Sometimes even on the same day it’s produced, our products reach our customers fresh and via short transport routes,” explains David Engel, describing the production process.

Confidently Building the Brand

The products are processed very gently to preserve all their nutrients. For example, the fresh milk is heated only briefly to 78°C. The yogurt varieties—a selection of classics and seasonal specialties—delight the palate with the finest ingredients and contain no artificial additives. “The quark is traditionally pressed in a Schulenburg vat. Here, too, we prioritize gentle processing to preserve the natural qualities of our products.” The renowned Institut Fresenius monitors quality, which is also reflected in the certification by the EIFEL regional brand. All of this gives us a strong sense of pride: “We regularly invite groups to take a farm tour. The dairy has large windows all around, allowing our customers to watch the production process. We’re also active on social media, where we regularly share videos about our work and all the latest news. We also have a YouTube channel called AgriKultur. It features many videos we filmed on the farm back then. In addition, the SWR Landesschau Rheinland-Pfalz TV show has already featured our farm in several episodes.” In other words: The Engelshof is truly something to be proud of!