Processing of over 800 million kg of milk annually into butter, cheese, mozzarella, fresh products and processed cheese

Bayernland eG

Nuremberg · Hildesheim · Amberg · Bayreuth · Kemnath · Regensburg · Verona · Sterzing (Vipiteno)New on Amplifa

1930Founded (as Bayerische Markenbutter-Verkaufsgenossenschaf

around 1 bn. €Group revenue per year

over 800 Mio. kgMilk processed annually

around 1,700Milk producers

over 50Export countries

About Bayernland

Bayernland eG is a cooperatively organised dairy group founded in 1930, headquartered in Nuremberg. Through its three primary cooperatives Domspitzmilch eG, Käserei Bayreuth eG and Molkereigenossenschaft Pleystein eG, it processes over 800 million kilograms of GM-free milk and organic milk annually into butter, butterfat, hard and semi-hard cheese, mozzarella, cream cheese, yoghurt and processed cheese products. Around 1,700 milk producers supply the production sites in Amberg, Bayreuth, Kemnath and Regensburg with conventional and controlled organic milk, which is collected and processed separately. For industry, wholesale, craft businesses as well as hotels and gastronomy, the company develops individual recipes with adjusted fat contents and dry matter, including comminution and packing services in bulk units from 20 g portions to approx. 80 kg wheel weight. Under the Isola Fresca brand, Bayernland also distributes Italian cheese specialities and is a significant importer of Swiss cheese. With group revenue of around 1 billion euros, products are delivered to more than 50 countries, in Italy via the subsidiaries Bayernland srl (Verona) and Bayernland Sterzing GmbH. The head office and central sales department are located in Nuremberg.

Site: Nuremberg
Processes: Cheese production (natural cheese: hard cheese, semi-hard cheese, cream cheese, Edam, Gouda,, Mozzarella production (filata/pasta filata process, scalding with approx. 80 °C water, kneading,, Cream cheese production (thickening with souring cultures and microbial rennet, centrifugation,, Yoghurt production (with original Bulgarian pure cultures), Butter production (sweet cream butter, mild sour butter), Butterfat production (Butaris, Frisan), Processed cheese production (cheese system products, diced processed cheese, processed cheese, Comminution of natural cheese: grating (3 mm Ø), strip-cutting (4x4x29 mm), dicing (4/6/10 mm),
Materials: Cow's milk (GM-free, conventional), Organic milk (organic, DE-ÖKO-006), Raw milk, Alpine raw milk / Allgäu Alpine whole milk, Cream / sweet cream, Buffalo milk, Butterfat, Processed cheese / cheese system products
Certificates: IFS (International Featured Standard), BRC Global Standard, BIO according to Regulation (EC) No. 2018/848, VLOG standard (GM-free), Halal, Kosher, ISO 50001 (energy management, since 2012), BIO (EC) No. 2018/848, DE-ÖKO-006, VLOG (GM-free), ISO 50001
Founded: 1930
Industries: Food retail and discounters, Food industry, Craft businesses (bakeries, butcheries), Wholesale, Hotels, catering, gastronomy

01
Milk collection from around 1,700 milk producers (conventional and organic,
02
Milk testing and raw material quality
03
Production of cheese, cream cheese, yoghurt, butter and processed cheese
04
Cheese ripening and storage
05
Comminution (dicing, grating, strip-cutting, shredding, slicing) and packing
06
Logistics and distribution, incl. export

Raw Materials & Processes

GM-free cow's milk (conventional)

Main raw material for all butter, cheese and fresh products

DE-ÖKO-006

Organic milk

Controlled organic milk, collected and processed separately

Raw milk / Allgäu Alpine whole milk

Basis for raw-milk specialities such as Allgäuer Emmentaler and Rahmbergkäse

Cream / sweet cream

Raw material for sweet cream butter, mild sour butter and cream cheese

Buffalo milk

Used for the mozzarella ball

Butterfat

Raw material for butterfat products (Butaris, Frisan) and industrial products

Cheese / cream

Basis for processed cheese preparations and cheese system products

Locations & Factory Outlets

Nuremberg

Head office and central sales department

Hildesheim

Sales office

Amberg

Production, administration, factory outlet (dairy farm shop)

Materials: Cow's milk, organic milk

Bayreuth

Production, administration, factory outlet

Materials: Cow's milk, organic milk

High-bay warehouse

Kemnath

Production

Materials: Cow's milk

Regensburg

Production, administration, factory outlet

Materials: Cow's milk, organic milk

Verona

Administration and warehouse (Bayernland srl)

Sterzing (Vipiteno)

Administration (Bayernland Sterzing GmbH/srl)

Products

**Hard cheese (Emmentaler, Rigatello)**Natural cheese, up to 80 kg wheel · food retail, bulk consumers

**Mozzarella**Pasta filata process · food retail, gastronomy

**Cream cheese**Centrifugation, double cream level · bulk consumers, further-processing industry

**Semi-hard cheese (Edam, Gouda, Tilsiter)**Natural cheese · food retail, cold platters

**Yoghurt**Production with original Bulgarian pure cultures · food retail

**Butter & butterfat**Sweet cream and mild sour butter, Butaris · trade, industry

**Specialities Italy & Switzerland (Isola Fresca)**Import Italy/Switzerland · cheese counter, further processors

Inside the production

High-bay warehouse Bayreuth – bulk consumers & further processors

Industries

Food retail and discountersFood industryCraft businesses (bakeries, butcheries)WholesaleHotels, catering, gastronomy

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Cheese production (natural cheese: hard cheese, semi-hard cheese, cream cheese, Edam, Gouda,Guss	–	–	–	–	Cow's milk, Raw milk, Organic milk
Mozzarella production (filata/pasta filata process, scalding with approx. 80 °C water, kneading,Umformung	–	–	–	–	Cow's milk, Buffalo milk, Organic milk
Cream cheese production (thickening with souring cultures and microbial rennet, centrifugation,Guss	–	–	–	–	Cow's milk, Cream
Yoghurt production (with original Bulgarian pure cultures)Guss	–	–	–	–	Milk
Butter production (sweet cream butter, mild sour butter)Guss	–	–	–	–	Cream, Milk
Butterfat production (Butaris, Frisan)Guss	–	–	–	–	Butter
Processed cheese production (cheese system products, diced processed cheese, processed cheeseGuss	–	–	–	–	Cheese, Cream
Comminution of natural cheese: grating (3 mm Ø), strip-cutting (4x4x29 mm), dicing (4/6/10 mm),Zerspanung	3–29 mm format sizes	–	1000 g – 5 kg	–	Natural cheese, Mozzarella, Emmentaler, Gouda, Edam, Tilsiter, Grana Padano, Parmigiano Reggiano
Packing in bulk consumer units (buckets, bags, blocks, wheels, portions)Montage	–	–	20 g – approx. 80 kg (wheel of Allgäuer	–	Cheese, Cream cheese, Butter
Cheese ripening/storage (e.g. Rigatello at least 3 months, Appenzeller 6 months, hard cheese partlyWärmebehandlung	–	–	–	–	Cheese
Product development for industrial partners: individual adjustment of dry matter, fat content,Engineering	–	–	–	–	Natural cheese, Mozzarella, Cream cheese, Butterfat
Quality control: microbiological, chemical and sensory analyses,Prüfung	–	–	–	–	–

Additional services

Product development for bulk and further processorsIndividual adjustment of composition, fat content and dry matterPacking in bulk consumer unitsDiced, grated, strip-cut, shredded and sliced formatsImport of Swiss and Italian cheese specialitiesFactory outlets (Amberg, Bayreuth, Regensburg)Logistics and goods management

Reference customers

ALDI SÜDALDI NORDREWEPENNYEDEKANETTOMETROKAUFLANDNORMA

Quality

Quality is ensured along the entire value chain: microbiological, chemical and sensory analyses, foreign object detection, HACCP concept as well as around 100 annual external audits and customer audits. Since 2012, all plants have had an energy management system in accordance with ISO 50001.

Evidence	Amberg	Bayreuth	Kemnath	Regensburg
IFS (International Featured Standard)
BRC Global Standard
BIO (EC) No. 2018/848, DE-ÖKO-006
VLOG (GM-free)
Halal
Kosher
ISO 50001

History

1930
Foundation of the “Bayerische Markenbutter-Verkaufsgenossenschaft” by Georg Bachmann and Adam Pickel; by the end of 1930, 45 dairies were already supplying the cooperative.
1933
Renamed “Bayerische Butter-Verkaufsgenossenschaft” with 100 milk suppliers.
1948
Renamed “Molkerei-Zentrale Bayern” with 200 members.
1951
Start of export business, first cheese deliveries to Belgium, later to France, Italy and the USA.
1957
First trademark application for the “Bierwürfel” (beer cube).
1965
Bayernland officially registered as a trademark; annual turnover of half a billion DM.
1970
Start of exports to Italy; founding of the sales company “Bayernland-Vipiteno s.r.l.” in Sterzing.
1973
Start of the joint sales organisation “Molkerei-Zentrale Süd” with Molkerei-Zentrale Hessen.
1984
Acquisition of the Kraft Foods processed cheese plant and the natural cheese packing operation in Lindenberg.
1993
Molkerei-Zentrale Bayern was renamed on 1 January 1993.