About Baldauf

Since 1862 the name Gebr. Baldauf has stood for the best Allgäu cheese specialities made from pasture milk.
In addition to hard cheese, we also produce semi-hard cheese, which is flavoured with various seasonal and fresh herbs. Only silage-free pasture milk with a natural fat content is used for cheese production. Only pure rennet, home-grown lactic acid cultures and table salt are used.

Today we produce in our new, climate-neutral dairy in Goßholz and in the village dairy in Hopfen according to traditional recipes and with old craftsmanship. Up to 30,000 wheels of cheese rest in the maturing cellar at our headquarters in Gossholz. There they are cared for and allowed to mature until they have developed optimum flavour, bite and aroma.

For us, tradition means something living that does not exclude progress. Over the years, we have grown and developed – what has remained constant is our love for our cheese with its pure, natural quality and unadulterated flavour.

This is what we stand for – then as now.

Baldauf is unique!

Ultimately, our cheese dairy has always worked in harmony with nature. Resource-conserving, species-appropriate farming methods and respect for our Allgäu homeland have been the cornerstones of our company philosophy for over 160 years.

Then as now, cheese production at Baldauf means that we produce according to an old, traditional and rarely practised craft. We work exclusively with daily fresh pasture milk, which is cheesed immediately. It either goes directly to our new, sustainable cheese dairy on site or to Hopfen, our village dairy, where it is processed further. Baldauf cheese is made with our own milk cultures. Virtually no one has mastered this art these days. Our motto? No compromises! There is no buying in and milking robots are also not an option.

Baldauf's pasture milk farmers keep Allgäu Braunvieh cattle, a traditional, centuries-old breed of cattle from the region, because the healthy, robust cows achieve optimum output even when fed grass and hay.

The cows eat fresh grass from the meadows in summer and the farm's own hay in winter. We have the resulting outstanding milk quality to thank for our high-quality cheese – original, natural, easily digestible and with an edible natural rind. From cows to cheese – nature simply does it best!