Having started out as a small village cheese dairy in 1905, we never dreamt that over 100 years later we would employ 450 people and export our products to over 40 countries worldwide. But don’t worry, we’ve stayed grounded. On Bavarian soil. Despite our internationality, we are still rooted in the Bavarian foothills of the Alps and still manufacture our products according to the same traditional recipe: fresh Alpine milk processed by highly skilled master cheese makers and exclusion of additives such as flavour enhancers, preservatives or food colouring.

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