Bavaria blu for the deli counter
Our master cheese makers’ delicious invention: Bavaria blu with white and blue mould!
The success story of Bavaria blu began almost 40 years ago. It built on the popularity of the “Bavarian Mountain Roquefort” created by company founder Basil Weixler as early as 1920. Charlotte Steffel, Basil Weixler’s daughter, launched “Bavaria blu” in 1972, a delicate and spicy cheese that became a milestone for a completely new type of blue mould cheeses. For the first time a cheese was created that combined the delicate and spicy flavour of blue mould cheese and the mild and creamy taste of soft cheese - something many cheese lovers had longed for.
This corporate achievement earned Bergader the award “Goldener Zuckerhut” in 1979. The company was the first cheese dairy in Germany to receive this award, which is dubbed the “Oscar” of the German food industry.
So what’s so special about the white and blue Bavaria blu cheese, which originates from the mountains and lakes of the Bavarian Alpine Foreland?
First of all, it is the fresh cow’s milk from Chiemgau and Berchtesgadener Land that is used for production.
Second, it is the craftsmanship of our experienced master cheese makers using traditional production methods.
But most of all, it is the perfect balance of blue and white mould. During ripening, the two mould types develop in perfect harmony, creating a cheese that features both the full character of blue cheese and the delicate mildness of white mould. The creation of this balance is the secret of Bavaria Blu and at the heart of the craftsmanship required to make this cheese. The combination of both types of moulds provides for an extraordinarily pleasurable experience.
It goes without saying that the aristocrat among the soft cheese specialties is demanding. It needs top-quality milk, diligent handling of the mould cultures and perfect conditions in the ripening chambers to create a cheese of such balanced quality. When it has ripened to perfection, it is covered by a velvety cover of white mould while its creamy and mild loaf is interwoven with fine blue mould, which has been cultivated particularly for this purpose.
Now it has acquired its particular flavour that Bavaria blu fans appreciate so much.
Bavaria blu is an Upper Bavarian blue mould cheese specialty from Bergader. It is made by our diligent and experienced master cheese makers themselves. Bavaria blu has a unique, delicious taste thanks to the fresh milk from Chiemgau and Berchtesgadener Land and the blue mould we cultivate particularly for this cheese.
Bavaria blu “Original” for the deli counter
Soft cheese displaying delicate white mould on the surface and fine blue mould inside.
Bavaria blu “Fitness” for the deli counter
The lower fat version of “Original”, displaying delicate white mould on the surface and fine blue mould inside.
Serving suggestions:
With its creamy, delicate taste and subtle flavour of blue mould, Bavaria blu is the perfect cheese for an extensive breakfast or a hearty snack. Yet it is also ideal for hot dishes, such as gratins, and as a finishing touch for sauces.
Suggested wine:
Dry red wine, e.g. Dornfelder. Insider tip: Try Bavaria blu together with a semi-dry sparkling wine, made from Moscato grapes, e.g.