Bergader Edelpilz and Bergader BLU for the deli counter
Since 1927, Bergader Edelpilz has been produced from fresh cow’s milk according to a recipe that has never been modified since. The cheese is well known for its outstanding quality in Europe and beyond, pleasing cheese-lovers around the globe - from Stockholm to Singapore and from Moscow to Sydney.
Basil Weixler was the first German to develop a blue mould cheese when he came up with his “Bavarian Mountain Roquefort” after the Great War. The cheese resembled the French Roquefort cheese, which became increasingly popular at the time. Even though Basil Weixler used cow’s milk instead of sheep’s milk - which French Roquefort was made of - his French competitors filed a law suit against him to protect their product and prevent Weixler from using the name. After eight years of judicial proceedings, Weixler lost the case. However, thanks to comprehensive press coverage, the innovative cheese maker had become well known and hugely popular. This marked the beginning of Bergader Edelpilz’s triumphant success, a cheese variety that has not been modified since it was first produced.
Bergader Edelpilz
Bergader Edelpilz is a creamy-savoury Edelpilz cheese with blue mould made from cow’s milk (50 % f.i.d.m.). We use top-quality blue mould in its natural form, which produces a wide range of different colours on the cheese’s surface. The blue mould is cultivated without the use of any additives or preservatives.
Bergader BLU
Bergader BLU is a particularly creamy and savoury Edelpilz cheese with blue mould made from cow’s milk (60% f.i.d.m.).
Serving suggestions:
Bergader Edelpilz and Bergader BLU are perfect cheeses for hot dishes, as they add a finishing touch to sauces, dressings, stuffing, gratins, meat, fish and vegetables. They are also a perfect addition to all types of cheese platters. Try mixing them with some curd or cream cheese, forming them to little balls before rolling them in different spices (green or red pepper, curry), seeds and nuts (sesame, linseed or chopped pistachios). These cheese balls will be an appealing and savoury eye-catcher.
Wine suggestion:
Strong red wines, such as Dornfelder.
Insider tip: port wine or Amarone.