Cheese specialities: In Kempten we produce the brands Milkana, Bresso and Brunch from Allgäu milk.
Edelweiss GmbH & Co. KG
Kempten, Oberstdorfer Straße 7 · Schlachters near Lindau (historical, plant existed until the Unilever era)New on Amplifa
About Edelweiss
Edelweiss GmbH & Co. KG, founded in 1892, is a milk processor headquartered in Kempten in the Allgäu region, producing cream cheese, processed cheese and bread spreads under the brands Milkana, Bresso and Brunch. The raw material is fresh milk from dairy farmers in the immediate vicinity; for processed cheese, predominantly own-produced hard, semi-hard and soft cheeses are used. Production takes place on specially developed equipment in one of the largest and most modern factories of the French group SAVENCIA S.A., of which Edelweiss is a 100% subsidiary. In addition to production for retail, the company offers a cheese and dessert range for buffet, tray service and snacking via Savencia Food Service, as well as its own research and development with its own laboratories. Around 450 people are employed at the Kempten site.
- Site
- Kempten
- Processes
- Processed cheese production, Cream cheese production (curdling with rennet and lactic acid cultures, centrifugation, filling), Bread spread production (heating, acidifying, pasteurising, homogenising, filling), Pasteurisation, Homogenisation, Centrifugation (whey/cream cheese separation), Laboratory analysis of end products (quality assurance), Food Service (cheese and dessert range for buffet, tray service and snacking)
- Materials
- Allgäu milk, Cream, Hard cheese, Semi-hard cheese, Soft cheese, Hard, semi-hard and soft cheese, Pasteurised and homogenised milk
- Certificates
- IFS, ISO 45001, ISO 22000, ISO 14001, EMAS III, HACCP (control system), Other
- Founded
- 1892
- Employees
- 450
- Industries
- Food industry, Milk and cheese processing, Food Service
- 01
Milk intake from regional dairy farmers
- 02
Pasteurisation and homogenisation
- 03
Curdling with rennet and lactic acid cultures or processing of hard, semi-
- 04
Centrifugation to separate whey and cream cheese
- 05
Refinement with ingredients (e.g. herbs, paprika, pepperoni)
- 06
Filling into cups, cans and fresh packs
- 07
Laboratory analysis of end products
Raw Materials and Processes
Allgäu milk
Fresh milk from dairy farmers in the immediate vicinity is the most important raw material for cheese production.
Hard, semi-hard and soft cheese
Predominantly own-produced cheeses serve as the starting material for processed cheese production (Milkana).
Cream
Used together with pre-warmed milk for the Brunch bread spreads.
Pasteurised and homogenised milk
Base for Bresso cream cheese, curdled with rennet and lactic acid cultures.
Sites
Kempten
DEProduction site and headquarters
- Materials
- Allgäu milk, cream, hard, semi-hard and soft cheese
- Processed cheese dairy (new building 2000, specially developed equipment)
- Centrifuges for whey/cream cheese separation
- Filling lines for cups, cans and fresh packs
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Processed cheese productionFood (no metal manufacturing process) | – | – | – | – | Hard cheese, Semi-hard cheese, Soft cheese, Allgäu milk |
| Cream cheese production (curdling with rennet and lactic acid cultures, centrifugation, filling)Food (no metal manufacturing process) | – | – | – | – | pasteurised and homogenised milk, rennet, lactic acid cultures, aromatic herbs |
| Bread spread production (heating, acidifying, pasteurising, homogenising, filling)Food (no metal manufacturing process) | – | – | – | – | pre-warmed milk, cream, paprika, pepperoni |
| PasteurisationFood (no metal manufacturing process) | – | – | – | – | milk, cream |
| HomogenisationFood (no metal manufacturing process) | – | – | – | – | milk, cream |
| Centrifugation (whey/cream cheese separation)Food (no metal manufacturing process) | – | – | – | – | curdled milk |
| Laboratory analysis of end products (quality assurance)Testing | – | – | – | – | – |
3 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Processed cheese dairy (new building 2000, specially developed equipment) | – | – | – | 2000 | Kempten |
| Centrifuge (whey/cream cheese separation) | – | – | – | – | Kempten |
| Filling line (cups/cans/fresh packs) | – | – | – | – | Kempten |
Additional services
Quality and Certifications
Quality is assured along the entire production chain, from raw material selection and hygiene standards to analysis of end products in our own laboratories. The certifications according to IFS, ISO 45001, ISO 22000, ISO 14001 and EMAS III as well as the HACCP control system govern safety and risk assessment across all processes.
| Evidence | Kempten |
|---|---|
| ISO 14001 | |
| ISO 45001 | |
| Other |
Company History Since 1892
- 1892
After a stay in Paris, Karl Hoefelmayr founds the Edelweiss Camembert Fabrik K. Hoefelmayr; first Camembert production in Albrechts near Günzach.
- 1893
The Edelweiss figurative mark and word mark are registered for protection.
- 1894
Production moves to Kempten, the current production site; start of worldwide exports of canned Camembert.
- 1914
More than 200 employees; the product range is extended to include milk sugar and milk powder.
- 1940
After the founder's death, his sons Karl and Hanns Hoefelmayr take over the management.
- 1948
New company name Edelweiss-Milchwerke K. Hoefelmayr; plants in Kempten and Schlachters near Lindau.
- 1952
Introduction of the 100 g Brie wedge; the Milkana brand comes onto the market.
- 1962
Unilever acquires the Edelweiss-Milchwerke; introduction of Ramée Camembert.
- 1976
Introduction of the cream cheese BRESSOT (today Bresso).
- 1977
Introduction of the 200 g fresh pack for Milkana.
- 1995
Introduction of the Brunch brand.
- 1996
Introduction of TPM (Total Productive Maintenance).
- 2000
New building for the processed cheese dairy; centralisation of Unilever processed cheese production in Kempten.
- 2003
Integration into the Bongrain family group (today Groupe SAVENCIA).
- 2006
Award of the "Advanced Special Award for TPM Achievement" by the Japan Institute of Plant Maintenance.
- 2013
Milkana processed cheese becomes GMO-free.
- 2015
Bongrain SA is renamed Groupe SAVENCIA.
- 2017
125th company anniversary.