Our family business has changed a lot over the years. We started out as a small village cheese dairy in 1905, now we produce in state-of-the-art facilities and export to numerous countries all over the world. Together with our 450 employees, we are constantly developing new, creative ideas for our cheese specialities.
A few things have stayed the same though. The milk still comes from surrounding farms. Our master cheese-makers still make regional, natural and high-quality products with their experience and passion. And of course, everything still revolves around Camembert – the basis for almost all our products such as Baked Camembert, long shelf life Camembert and Brie, BBQ cheese specialties and breaded cheese meals, as well as snacks.
The Alpenhain quality promise: We value a natural approach. Since 2010, we have consistently avoided the use of flavour enhancers, preservatives and colouring.
In cooperation with our longstanding technology suppliers and our sister company ALPMA, the world market leader in cheese making technology, we have developed a broad foundation of tailor-made production processes for our cheese making. After initial pilot test conducted in our company, the innovative technologies have often prevailed in the industry. Our work is always based on current food science findings and the latest market trends resulting in: perfectly coordinated products of excellent quality as the basis for long-term, joint business success.