When we started as a small village cheese dairy in 1905, we never dreamt that 100 years later we would employ 450 people and export our products to over 40 countries all over the world. But don't worry, we’ve stayed grounded. On Bavarian soil. Despite all 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, the most skilled master cheese makers and no added flavour enhancers, preservatives or colouring.






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