Since 2023, we have been putting together the ‘ Exponat: Käse’ exhibition and inviting visitors to take a closer look at cheese. The focus is on artisan cheeses and their makers, who embody the diversity and depth of this traditional craft.

The exhibits are illuminated under changing themes. Informative displays, interactive elements and tastings at the end of the market turn the exhibition into a dynamic experience that promotes appreciation for the world of cheese.

Rinds are shop windows, contemporary documents, cheese labels.

When viewed up close, unexpectedly beautiful landscapes can often be discovered. They are complex ecosystems of microbial communities, actually biofilms. They consist of countless different bacteria and fungi whose constant interaction and development is influenced by the conditions of their environment: Temperature, humidity and air movement. This results in three major types of rind in infinite variations: Natural rinds, white and blue-green moulded rinds, washed rinds.

To eat or not to eat? Actually, yes. But (firstly): some cheese rinds are treated with fungicides, in which case they are explicitly labelled as ‘not suitable for human consumption’. But (secondly): some cheeses are covered with a coating, a thin plastic film. Otherwise: when encountering a new cheese, always try the inside first, the paste, and then a piece of the (usually much stronger) rind. Then decide for yourself: do I eat it or not?

This year's Exponat Käse has been designed with agroecologist Sophie van den Berg.