A delicious, versatile source of creativity: these are the three strengths of the brand-new version of Bergader’s time-honoured blue-veined cheese, which has been used successfully for so many years in kitchens around the world, both in restaurants and at home, to create regional and international dishes. Edelpilz, the classic cheese produced by the Bavarian company,...

MORE THEN 120 YEARS OF BERGADER: A MOUNTAIN STORY The Bergader dairy farm has a history that began more then 120 years ago, in 1902, in the Alpine village of Waging am See, where Basil Weixler worked tirelessly at his little cheese factory, using milk from cows grazing on the surrounding pastureland. The name Bergader...

120 YEARS OF BERGADER: A MOUNTAIN STORY The Bergader dairy farm has a history that began 120 years ago, in 1902, in the Alpine village of Waging am See, where Basil Weixler worked tirelessly at his little cheese factory, using milk from cows grazing on the surrounding pastureland. The name Bergader – meaning literally “mountain...

The mountain cheese company transforms its presence at Cibus into a Michelin-starred experience A simple stand becomes a pop-up restaurant: Bergader will celebrate its 120th anniversary in style at the Cibus 2022 trade show (Parma, 3-6 May). In a specially designed kitchen, the Michelin-starred chef Riccardo De Pra will delight guests by blending the strong,...

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...