The history of Bergader began in 1902, in the small alpine village of Waging am See, where Basil Weixler worked passionately in his cheese dairy, sourcing the finest milk from the surrounding pastures. The name Bergader – literally “mountain vein” – reveals the origin of this cheese, produced on the high Bavarian peaks from the highest quality milk. A name that stands for respect for nature and mountain tradition.
With the creativity and attention to taste that have always characterized Bergader, in the 1920s Weixler decided to produce the Bergader Edelpilz cheese. This established the popularity of the brand, and to this day, this cheese is still made to its original recipe. During the 1960s, the company entered the Italian market and made its way into the over-the-counter cheese sector, quickly becoming a leader in its field.
After launching the Cremosissimo cheese in 2006, in 2018 Bergader Italia decided to offer the Almkäse cheese slices to the new “ready-to-eat” market in 2018, enhancing it with its quality and taste.
At the end of 2019, the company also introduced Italy to the innovative Bavaria Blu, which entered the new segment of soft blue cheeses thanks to the extraordinary coexistence of two moulds: white mould on the outside and blue mould on the inside.
Produced using the best milk of the Alps, Cremosissimo Bergader L’Originale is a soft cheese with a creamy core that contains all the flavour of the mountains. Famous for its soft and delicate smoothness enclosed in a velvety white edible crust, this cheese offers the palate an extraordinary sensory experience with its exquisite mouthfeel and delicate flavour.
Naturally lactose-free and prepared with microbial rennet, it is also availa[1]ble in the elegant and practical 175g half-moon wedge pack.
Cremosissimo is also available in the Benessere version, created for those looking for a tasty light cheese, and in the Paprika version, for those who enjoy more intense flavours.
