Berglandmilch expands

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The various types of cheese are cut into pieces and slices in Geinberg or also packaged in grated form.

(Bild: Wenzel Markus)

Austria's largest dairy, Berglandmilch, is investing up to 30 million euros in the plant in Geinberg by 2029. As a result, the slicing area, which makes the site in the Innviertel region so unique, will grow and Emmentaler will also have room to mature.

Molkerei Geinberg, is written in capital letters on a building on which time has left visible traces. Directly behind it is the ultra-modern Berglandmilch plant, which is also the cheese headquarters.

This is where Bergbaron, Gouda and co. are sliced and packaged
In the last ten years alone, 50 million euros have been invested in the site to build the only slicing plant of Austria's largest dairy. This means that every piece of Bergbaron, Gouda, Moosbacher, Jerome and Co. is sliced and packaged here.

Master dairyman Hans Wenzl, a native of Bavaria, manages the plant in the Innviertel region.

(Bild: Wenzel Markus)

The trend towards convenient consumption plays into Geinberg's hands. "For many people today, the cheese slice is the perfect snack," says Berglandmilch boss Josef Braunshofer. And Geinberg can do that too: more than 15,000 tons of cheese in the form of slices leave the plant every year.

In addition to state-of-the-art equipment, 230 employees work at the Geinberg site. Because demand is growing, the company continues to invest heavily in production.

(Bild: Wenzel Markus)

Six production lines are currently in operation. The seventh line will be installed this year in late fall. The signs are also pointing to growth for grated cheese: a fourth production line will be added in March 2025.

Up to 30 million euros over the next five years
At the same time, further plans are being drawn up: "Over the next five years, 20 to 30 million will be invested at the site," says Braunshofer. Not only production is to grow, but also the warehouse. In future, all of Berglandmilch's Emmental cheese will therefore be matured in Geinberg, creating the large holes that are typical of it in the Innviertel region.