The company

„A good company is like a good cheese. It matures.“
Charlotte Steffel, daughter of Basil Weixler, the founder of the company.

In 1902, Basil Weixler laid the foundation for today’s Bergader Privatkäserei by opening his small village cheese dairy. With his keen sense for the current tastes at the time, he developed a cheese in the 1920s, which resembled Roquefort. Its name - Bavarian Mountain-Roquefort - however, was too similar to the French variety.

Whilst Basil Weixler lost the lawsuit that followed, he gained popularity due to the elaborate press coverage and Bergader Edelpilz was launched. The cheese can still be found unaltered in the shops today. The creativity demonstrated during the founding years was continued in the 1960s with many innovative products for the cheese counter. Bavaria blu, which was launched in 1972, gave rise to the epitome of a new generation of blue mould cheeses; it was the first soft cheese with blue and white mould.

In 1979, Bergader was the first German cheese dairy to be awarded the „Goldener Zuckerhut“ - a sought after distinction in the food industry - for their business acumen. Today, Bergader is the leading German company for the cheese counter and is also increasingly conquering the self-service shelves. The success is based on Bergader’s speciality concept which guarantees top quality. One thing will never change: Bergader has been, is and will continue to be family owned.