Bavaria · Germany
Bergader Edelpilz.
Bergader Edelpilz glides across your palate like velvet threaded with subtle blue veins—creamy and buttery without the aggressive bite of its French cousins. The blue mold whispers rather than shouts, yielding earthy, slightly tangy notes that feel more like a cool cellar floor than a pungent punch. Its semi-soft texture melts into a mild, approachable creaminess that lingers with quiet sophistication.
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The story
How it's made.
Why it tastes that way.
Bergader Edelpilz is Germany's most widely distributed blue cheese, produced by the Bergader dairy in Waging am See, Bavaria.
Founded in 1902, Bergader has made blue-veined cheeses since the 1920s using techniques inspired by Roquefort. It is milder than most French blues, with a creamy texture appealing to broader audiences.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- rindless
- Age
- 1–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Bergader Edelpilz's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Bergader.
27 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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