Bavaria blu is a blue mould cheese introduced by Bergader in 1972. It is produced with the highest quality pasteurised cow's milk from the Bavarian Alps. The unique taste of the creamy soft cheese is all thanks to the juicy, fragrant grass the cows are fed on. It is entirely handmade without additives or preservatives.
The cheese tastes great on its own, but you could also try pairing it with mango chutney, aromatic red wines such as Dornfelder or Lagrein, or whites such as Riesling or Silvaner. There is a light version of this cheese, called 'Bavaria blu fitness'. It has a low fat content (only 27% fat absolute) but with all the richness and creaminess of the original. Bergader also produce 'Bavaria blu tasty blue', an extra rich and savoury blu where the outside layer of the cheese is covered by white and blue mould.
All Bergader cheeses (except Edelpilz and Bonifaz "Wild Mushrooms") are lactose and gluten-free.

Bavaria blu

Bergader Privatkäserei GmbH

Le Brebiou des Pyrénées

Tou de Búfala

Gudbrandsdalen

Radisson Blu Plaza Hotel, Oslo

Born out of the raw nature  We created Kry to meet the long-time wishes of Danish top chefs for a Danish raw-milk cheese. A cheese made from unpasteurised milk from a single herd at Sundgaard near Holstebro, selected for the high quality of its milk. Milk quality is key for Kry because we do not heat-treat the milk. Since the milk is not pasteurised, we can preserve its natural enzymes. These enzymes promote the maturation process and give the cheese its unique and complex taste. Making a firm raw-milk cheese is a difficult art form, requiring patience and skill. It took four years to develop the raw milk programme for Danish raw-milk cheese. This raw-milk cheese is made at Tistrup Dairy, where we look after and mature it for nine months at Affinage Center Unika, which is an extension to the dairy.  Principal idea behind the cheese: The desire to produce a cheese made from raw milk and thereby retain the milk’s natural properties and allow its distinctive taste to find expression in the final cheese.  Name of cheese: Kry is inspired by the French term for unpasteurised milk “lait cru”. In Danish, to be kry is to be self-confident and a bit cocky.

Steamed to death by mistake Karamelsten is a caramelised white mould cheese from Troldhede Dairy. The cheese is made by means of pressure cooking in an autoclave, which triggers a Maillard reaction between the proteins and sugars. The story behind the cheese is that we accidentally heat-treated a long-life brie for too long. The cheese turned out hard and had a mild caramel taste. We thought that was interesting, so we repeated the process and in our enthusiasm, we gave a white mould cheese an extra-long stay in the pressure cooker. Karamelsten is hard as a rock and has a mild caramel taste. You can grate Karamelsten over dishes using a grater or mandoline. The cheese adds caramel notes reminiscent of browned butter. A harmonious cheese with notes of toffee and pine.   Principal idea behind the cheese: A desire to test new production methods. Pressure cooking in an autoclave caramelises the cheese resulting in a cheese that has never been seen before.   Name of cheese: Given the taste of caramel and the hard-as-stone consistency of the cheese, the name Karamelsten meaning ‘caramel rock’ seemed appropriate.

Karamelsten

Beemster Extra Aged (X-O) is a rich Dutch cheese made from pasteurised cow's milk. It is an extremely old cheese, matured for no less than 26 months in Beemster's historic warehouses. The matured cheese develops deep, long-lasting flavours of butterscotch, whiskey and pecan. Its pate is deep golden with a crumbly and granular texture. Moreover, it has 20% less salt than other Dutch cheeses.
Sample this cheese with French or Italian pumpernickel or rye bread as well as fruits like grapes, pears, pineapple and cherries. This extra hard cheese goes well with Dry reds, Dry whites and most dessert wines.

Beemster Extra Aged

Beemster Cheese

A cheese full of contrasts  Gnalling was our first dehydrated cheese. A small cheese with big flavour that melts on the tongue. Gnalling is looked after by our cheesemaker at Troldhede Dairy. The cheese is washed several times in red smear culture. We watch carefully over it to ensure that the red smear does not drown out the special Geotrichum yeast culture, which gives Gnalling its delicate, crisp rind. The cheese is then dehydrated in a separate room, where the dehydration process slowly works its magic on the flavour. This cheese has an intense buttery taste with notes of pineapple and passion fruit. With its firm consistency, Gnalling can be served in slices so thin the cheese simply melts on the tongue.  Principal idea behind the cheese: Gnalling was born by mistake. The dairy was testing new packaging materials and forgot a few cheeses that were wrapped in parchment, which is a breathable material that allows the moisture to escape. The cheeses dehydrated. Dehydration proved to be a good way to intensify the taste and create a new firm consistency.  Name of cheese: Gnalling means ‘little morsel’ in Danish, and derives its name from its modest, dry appearance and its interior which surprises with its richness and sweetness. A little morsel full of big flavour.

Gnalling

A reinterpretation of Havarti  Our cheesemaker dreamed of reinterpreting the classic Havarti. Using a new affinage technique in which the cheese is matured in an anaerobic environment for at least 24 months, we developed a Havarti with different cultures, resulting in a cheese that is ideal for a long maturation process. During maturation, the delicate balance develops between sweetness, richness, acidity and crisp protein crystals. The result is a cheese with a surprising taste and structure and a lovely contrast between sweetness, acidity and richness on the one hand and crisp protein crystals on the other. Despite its name Gammel Knas – ‘old crunch’ –, it does not have a strong taste, but is rather unique in taste and structure.  Principal idea behind the cheese: To reach new heights with a fresh reinterpretation of the classic Havarti.  Name of cheese: Gammel Knas – ‘old crunch’ in Danish – derives its name from the combination of crisp protein crystals and the long maturation period of at least 24 months.

Gammel Knas

Havgus - matured for 12 months. Nutty, caramelly, savoury and delicious, a little sweet with a hint of pasture

Havgus 12

In French, the name says it all--with a title that translates roughly to “ashed oval,” this unique cheese stands out among its chèvre counterparts for its eye-catching appearance and the historic caves from where it hails. Hervé Mons, the legendary French affineur, oversees the aging of this delicate round in the Mons Caves just outside Lyon, France, where this wrinkled, football-shaped cheese emerges as a fully formed goat cheese creation covered in vegetable ash. Underneath the charcoal colored rind lays an intensely silky creamline, which encases its dense, velvety center, creating a trio of textures that make for one luxurious mouthfeel. Bright and lemony with a quintessential lactic tang, this oval has a savory complexity that melts into notes of mushroom and fresh hay.

KK

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