Our cheese dairy
For more than one hundred years, Bergader has fostered and continuously refined the art of cheese making. Modern production techniques and our master cheese makers’ experience in the production and ripening of our cheese assortments complement one another. This way, our cheese specialties combine top quality with an authentic pleasurable experience.
“It takes experience, diligence and passion to turn top-quality milk into top-quality cheese,” says head of production, Bernhard Niedermaier.
Our cheese dairy produces aromatic blue mould cheeses, tasty soft cheeses and a variety of semi-hard cheese assortments. These are products appreciated by people savouring the Bavarian way of life all over Europe and worldwide. Above all, making good cheese takes great experience and the right touch. Even today, the Bergader master cheese makers carry out a number of important tasks themselves. Take, for example, the task of feeling the curd after cutting the curdled milk. Determining the right curd size - which has a great influence on cheese quality - requires an expert’s long-standing experience.
“My favourite instrument is the cheese harp,” says dairy expert Roland Neumann.
A good cheese develops its magic during ripening. The cheese wheels need tranquillity, regular attention, perfect room temperature and the right humidity to create exceptional flavours. Only if everything is perfect - from the milk to the final product - can a real cheese treat develop. In order to achieve this, Bergader combines the knowledge of the traditional art of cheese making with state-of-the-art technical expertise.
Quality and security
Complex microbiological, chemical and physical quality controls take place during the entire production process. This way we make sure that every cheese specialty we deliver fulfils the highest quality standards. In the cheese dairy we add ripening cultures and acid cultures grown specifically for our products to the milk as well as - depending on the product - blue and white mould cultures. Bergader has always used natural rennet for curdling.