A delicious breakthrough by our master cheese-makers:
Bavaria blu – soft cheese meets blue mould
The ongoing success story of Bavaria blu started more than 40 years ago: In 1972, Charlotte Steffel – the daughter of our company’s founder – launched a brand-new product line with Bavaria blu that would set the standard for a new generation of blue cheese specialties.
This kind of innovation – blending high-quality blue mould with creamy soft cheese from fresh milk – continues the family legacy started by company founder Basil Weixler in 1920, who re-invented the art of cheese-making with his “Bavarian Mountain Roquefort”.
- Made from highest quality milk from the Bavarian Alps. The cows feed on the juicy grass from the green pastures full of fragrant herbs in this breathtakingly beautiful landscape which lends Bavaria blu its unique taste.
- Hand-made according to traditional recipe, using the craftsmanship of our experienced master cheese makers
- Lactose- and gluten-free
- Manufactured entirely without additives or preservatives
- Delicious on sandwiches or for refining a wide variety of cold and warm dishes
Interview with master cheese-maker Bernhard Niedermaier
"Our Bavaria blu is a soft cheese composition of exceptional quality: a combination of fine, spicy blue mould and mild, creamy soft cheese..."