Manufacturer of soft, processed, hard and red-culture cheeses as well as whey products for the food industry
Käserei Champignon Hofmeister GmbH & Co. KG
Lauben/Allgäu (Heising) · Moosburg an der Isar · Pfeffenhausen · Kammlach · FreibergNew on Amplifa
About the family business
Käserei Champignon Hofmeister GmbH & Co. KG is the largest production company of the Champignon-Hofmeister Group, a family-owned dairy business founded in 1908 and headquartered in Heising, a district of Lauben in the Allgäu region. The company specializes in the production of soft cheese specialties; its best-known brands are Champignon Camembert, Cambozola, Montagnolo, Rougette and Mirabo. The group comprises Hofmeister Käsewerk (Moosburg an der Isar and Pfeffenhausen) for processed and hard cheese, the Mang-Käsewerk in Kammlach for red-culture cheese, the joint dairy Hainichen-Freiberg with Ehrmann AG for Camembert, and the Alpavit profit center founded in 1989 for the production of whey products for the pharmaceutical, confectionery, baby food and food industries. Around 440 million kilograms of milk are processed annually (as of 2022); products are exported to 55 countries, with an export share of 30 percent.
- Site
- Lauben/Allgäu
- Processes
- Soft cheese production, Processed cheese production, Hard cheese production, Red-culture cheese production, Production of whey products, Quality control (sensory tests, microbiological analyses), Research and development, Logistics
- Materials
- Milk, Whey
- Founded
- 1908
- Industries
- Dairy industry/dairies, Food industry, Pharmaceutical and baby food industry (whey derivatives), Confectionery industry (whey derivatives)
- 01
Milk collection
- 02
Cheese production
- 03
Ripening
- 04
Quality control
- 05
Logistics
- 06
Sales
Raw materials and processes
Milk
Basic raw material for the production of soft, processed, hard and red-culture cheese.
Whey
Raw material for whey products (Alpavit) for the pharmaceutical, confectionery and baby food industries.
Locations
Lauben/Allgäu (Heising)
DEHeadquarters, soft cheese production
- Materials
- Soft cheese
Moosburg an der Isar
DEHofmeister Käsewerk GmbH & Co. KG – processed cheese/hard cheese
- Materials
- Processed cheese, hard cheese
Pfeffenhausen
DEHofmeister Käsewerk GmbH & Co. KG – processed cheese/hard cheese
- Materials
- Processed cheese, hard cheese
Kammlach
DEMang-Käsewerk GmbH & Co. KG – red-culture cheese
- Materials
- Red-culture cheese
Freiberg
DEMolkerei Hainichen-Freiberg GmbH & Co. KG (joint venture with Ehrmann AG) – Camembert
- Materials
- Camembert
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Soft cheese productionOther | – | – | – | – | Milk |
| Processed cheese productionOther | – | – | – | – | Milk |
| Hard cheese productionOther | – | – | – | – | Milk |
| Red-culture cheese productionOther | – | – | – | – | Milk |
| Production of whey productsOther | – | – | – | – | Whey |
| Quality control (sensory tests, microbiological analyses)Testing | – | – | – | – | Cheese |
Additional services
Reference customers
History
- 1908
Founding of Käserei Champignon by Julius Hirschle and Leopold Immler
- 1910
Founding of the Mang-Käsewerk in Kammlach
- 1938
Established as Molkerei Moosburg
- 1952
Acquisition of Molkerei Moosburg by the Hofmeister family
- 1961
Acquisition of the cheese dairy by the brothers Josef and Georg Hofmeister; Anton-Fehr plaque
- 1965
Benno-Martine medal
- 1980
Market launch of the blue mold cheese Cambozola
- 1987
Acquisition of the Mang-Käsewerk
- 1989
Founding of the Alpavit profit center for whey products
- 2013
World Cheese Award for Montagnolo Affiné
- 2021
Award as Training Company of the Year 2021 of the German dairy industry (MIV/ZDM)