July 5, 2024
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Photo courtesy of Bergader

INNOVATIVE TRADITIONS — Bergader has introduced its traditional edelblu Blue-veined cheese in new, innovative and convenient formats. The new line, including edelblu Gourmet, edelblu Cubes and edelblu Cream, already has debuted this year in a number of markets worldwide, and it will be available in the United States starting in September.

Photo by Susan Quarne/Cheese Market News

AMBASSADORS OF BLUE — Bergader presented its new edelblu line during the recent IDDBA show in Houston as guests of the Abbey Specialty Foods booth. Pictured from left are Tom Slattery, Antje Müller-De-Leo and Luca Fontana.

By Rena Archwamety

WAGING AM SEE, Germany — Fourth-generation Bavarian cheesemaker Bergader this year is launching a new line of easy-to-use formats of its traditional Bergader edelblu Blue-veined cheese, introducing new consumers worldwide to its century-old cheesemaking traditions.

The company’s founder, Basil Weixler, named the company “Bergader,” meaning “mountain vein,” as he believed the texture of the molded cheese looked just like a mountain’s blue veins of water running downhill. The family-owned business dates back to 1902, and Weixler invented the cheese that now is edelblu (originally named “Edelpilz”) in 1927.

Bergader sources its milk exclusively from its surrounding region in Upper Bavaria, and many of its farmers have supplied milk for Bergader cheeses for decades and even generations dating back to the company’s beginnings. These are small farms, with an average of 35 cows per farm, and Bergader actively supports its dairy farmers with an animal welfare program.

“The well-being of the animals are at the center of our 1:1 contracted farmers,” says Antje Müller-De-Leo, international communications director, Bergader, who adds that a fair dairy price offers long-term prospects for its farmers.

Bergader is a leading German producer and exporter of Blue mold cheeses, producing and marketing only the “best-quality cheese specialties,” Müller-De-Leo says. The company produces well-known brands like Bavaria blu and Bergader edelblu at service and self-service counters around the world.

Additionally, Bergader’s Blue cheese has been used successfully for many years in kitchens around the world, both in restaurants and at home, to make regional and international dishes, says Luca Fontana, Bergader’s chief commercial director.

“We want our Blue cheese to be the best Blue cheese used in the kitchen,” Fontana says. “Our cheeses make everyday products taste better.”

The Blue cheese market is a very traditional segment, and Bergader wanted to come up with new convenience concepts to fill a gap and introduce its cheese to a new generation of consumers.

“The market has its well-known brands — but as we all know, consumers are always looking for new items to try,” Müller-De-Leo says. “Our strategy is to make people curious and engage in trying new recipes and uses of a very old and traditional product.”

She notes that Blue cheese lovers are particular, and that is why Bergader came up with new, alternative choices.

“We want to make a difference in how we present and package our cheese,” Müller-De-Leo explains. “We saw that there were two challenges we needed to overcome. First, we needed to address the business-to-business side and educate the trades. Second, we needed to understand the market before we could even approach the consumer. We needed to differentiate ourselves on the shelf. We took 120 years of tradition and brought it forward to meet innovation.”

The inspiration behind the new line is the creation of a Blue cheese product to appeal to a younger consumer group, ensuring a fourth generation of consumers will continue to purchase and enjoy Bergader’s cheeses.

“The current trends regarding the use and consumption of cheese are indicating that consumers want to know how to use them in the kitchen — they want these products to be easy and quick to use in simple and delicious recipes,” Müller-De-Leo says.

The new line includes edelblu Gourmet, which can be used in recipes or enjoyed on its own; edelblu Cubes, which are available in two separate 50-gram packages; and edelblu Cream, a creamy and spreadable Blue cheese.

This new Bergader edelblu line of convenient new formats has been introduced worldwide this year. It already is present in a number of export markets in Europe and beyond, and the product will be available in the United States starting in September.

Bergader already has seen the concept of cream and cubes working in Europe and is confident that it will work as well in the United States. As consumers are stressed and stretched thin, this product is designed to be easy to use, healthy and special.

“With the release of its three new versions, edelblu is meeting new, more versatile kitchen requirements, being offered as ready for any use. edelblu is a modern, smart, convenient way to use Blue cheese,” Fontana says.

“The cream can be used hot or cold, and the cubes offer the convenience of a second portion to be conserved for another time — so no waste of product and a clean and non-smelly fridge,” Müller-De-Leo adds. “The cubes are an excellent ingredient on pizza — the product does not leak liquid in the cooking process, and compared to other products of this kind, a little really goes a long way.”

Bergader has sold its products in the United States since 1970, and for the last 15 years has partnered with Abbey Specialty Foods of Fairfield, New Jersey, to import and distribute its products.

Tom Slattery, founder and owner of Abbey Specialty Foods, notes that a lot of innovation currently is happening in the spreadables space. For Bergader, that means unique cream and cube formats, unique packaging and innovative product. This meets consumer demands for product being accessible, easy to use and set up to meet their ever-expanding palate.

“We need to educate the consumer on the use of Bergader’s creams and cubes,” Slattery says. “We want to show usage of both through recipes and storytelling. Mouth-watering, quick, easy, versatile, creamy and loaded with flavor are just a few of the attributes of the new edelblu line.”

Bergader and Abbey intend to properly implement these new products in the next year. Their strategy is a long-term commitment from Bergader to be present in the U.S. market as a branded company.

The reception so far has been overwhelmingly positive, and Müller-De-Leo says that Bergader knows very well how to “think global” but also to “act local.” The company has engaged in a collaboration with Thought For Food & Son to start communicating at a B2B level, and it also was present at the IDDBA show in Houston last month as guests of the Abbey Specialty Foods booth.

“We think that family and friends are enjoying, sharing and indulging in our cheese,” Müller-De-Leo says. “We want everyone to feel ‘every bite tells a story.’ We also feel that our new cheeses are bringing a younger segment closer to Blue cheese, and these products are also suitable for vegetarians.”

She adds that Bergader decided it can combine three important elements in this new line: innovation, top-quality ingredients and counting on consumers’ expanded palates.

“We are not here to be a challenge to anyone, but what we can do is come to the Blue cheese segment with a lot to offer. We think it is all about the promises you make to consumers,” Müller-De-Leo says.

“We remain anchored to our roots, our history and our values, but we are looking forward towards new, more modern cheeses, in step with the time,” she adds. “We can only be new once, and the family at Bergader has given us their trust to spur on growth in the U.S.”

CMN