Bergader Edelpilz
Still made to the founder’s original recipe from 1927:
Still made to the founder’s original recipe from 1927:
Bergader Edelpilz cheese has been produced to the same recipe with fresh milk from the alpine region in Bavaria since 1927. Famed for its premium quality far beyond the borders of Europe, this Bergader classic is enjoyed by cheese connoisseurs from Stockholm to Singapore and from Moscow to Sydney. Bergader Edelpilz is a tangy blue-veined cheese made from cow’s milk and fine blue mould (50 % fat in dry matter)
The classic blue cheese is available from the chilled section (100 g) and as a small wheel (1.2 kg), wheel (2.3 kg) and loaf (3.2 kg) from the cheese counter.
- No additives or preservatives
- Made to the traditional recipe from 1927
- Its unique flavour comes from the artisan production and natural maturing process
- 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 Bergader Edelpilz its unique taste.
- Manufactured entirely without additives or preservatives
- Ripened in a natural process, reflected in the colour nuances on the cheese surface – a true sign of quality!
- Perfect for refining sauces and dressings
- Ideal for melting over “au gratin” dishes or stuffing meat, fish and vegetables
- Can be combined with curd or cream cheese into quick and tasty cheese balls that can be refined with spices, seeds or nuts for a decorative, great-tasting snack
- Covered by edible rind
- Gluten-free
- Suggested wine pairing: robust red wines with low acid content, e.g. Trollinger or Dornfelder; also white wines with residual sweetness such as Silvaner Spätlese or Pinot Gris from the Elsass (Alsace) region
