Facts & Figures
| Company: | Bergader Privatkäserei GmbH |
|---|---|
| Founding year: | 1902 by Basil Weixler; family-owned ever since |
| Positioning: | Bergader – Expertise in Bavarian cheese; the medium sized company emphasises its Bavarian origin; The company produces and markets cheese specialities in the high segment. |
| Market position: | In Germany leading supplier for the deli counter and number 1 German producer and exporter of blue cheese. |
| Board: | Beatrice Kress (Executive Proprietor) Hans Burger (General Manager Sales and Production) |
| Headquarters: | Weixlerstraße 16 83329 Waging am See/ Upper Bavaria, Germany |
| Affiliate: | Wendelstein Käsewerk GmbH, Bad Aibling, Germany |
| Staff: | approx. 520 |
| Cheese production: | Soft and blue cheese (17,000 t) Semi-hard & semi-soft cheeses (3.000 t) Soft cheese in brine and pasta filata (9.000 t) |
| Production sites: | Waging am See, Upper Bavaria, Germany Bad Aibling, Upper Bavaria, Germany |
| Brands: | Bavaria blu, Bergader Edelpilz, Bergader Mini brie, Bergader Cremosissimo, Bonifaz, Bergader Almkäse, Bergader Bergbauern, Basils Original Rauchkäse, Bianco, Biarom, Petida |
| Product placement: | deli counter, self service shelf |
| Export: | Most important export countries: Italy, Spain and Austria Export quota: ca. 40 % |
| Quality systems: | In 1994, Bergader was the first cheese diary in Germany to fulfil the strict requirements of DIN EN ISO 9001, achieving certification according to this standard. Since 1998, the company has been audited in line with the EC Eco-Management and Audit Scheme (EMAS). In July 2004 Bergader received the QMS ISO 9001:2000 quality certification. The company constantly carries out in-house controls and monitors its suppliers using audit procedures based on IFS International Food Standards. Since 2005, certification has been in accordance with the BRC Global Standard. |
Date: September 2011