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,...

With over 45 years of experience, DalterFood Group is today one of the leading players in the dairy sector. As an ambassador of Italian food excellence, it produces different types of Parmigiano Reggiano – classic, Mountain Products, Organic and Only from Italian Pezzata Rossa cows – as well as selecting and supplying a wide range...

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...

In the heart of the Po Valley, where the art of master cheesemakers has been passed down for nearly a century, using carefully selected milk and ingredients, unique-flavored cheeses are born. Our passion lies in hard cheeses, where ancient recipes blend harmoniously with new taste trends, creating magical flavors. But we don’t only care about...

Marenchino is a story of family and love for cheeses, the story of someone who has been able to identify the jewels of the land in which they live by making dairy products with a unique taste and authenticity. This story originated in the Fifties in the Province of Cuneo, in a generous land between...

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...

Uniquely flavoured cheeses, made in the heart of the Po Valley through the know-how of master cheese makers, and handed down over almost a century of history, thanks to the goodness of the milk and strictly monitored raw materials. Hard cheeses, in particular, are our passion: ancient recipes are skilfully combined with new taste trends...

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...

4 Madonne Caseificio dell’Emilia is an Agricultural Cooperative born in 1967 thanks to a group of local farmer and its name derives from a catholic pillar with 4 Virgin Mary depicted on its four sides, located close to the dairy. Thanks to different incorporation during the years, today it is a medium/big reality among the...