Remigius Halder becomes tenant of the cheese dairy in Siggenweiler.
Bergpracht - Cheese dairy on Lake Constance
With body and soul for delicious cheese
Since 1937, we at Bergpracht have been producing delicious soft cheeses with "Laib" and soul, reflecting the unique flavour of our Lake Constance region. As a family-run cheese dairy from Tettnang, we combine traditional craftsmanship with modern technology to produce top-quality cheese and sell it all over the world. Authenticity, sustainability and regionality are the values that go into every product - with a great deal of passion and dedication for our customers worldwide.
1937
Foundation
Since 1937, Bergpracht has stood for quality and tradition in cheese production - a family business in its third generation.85
Employees
With a dedicated team of 85 employees, we do everything we can every day to deliver cheese products of the highest quality.50
million kg
of milk are processed every year. Of this, 5 million kg is organic milk in order to offer our customers the best products and maximum variety.24
Countries
supplies Bergpracht worldwide - from Europe to Japan. This makes us an international supplier of high-quality cheese products.At Bergpracht in Tettnang-Siggenweiler, we set the highest standards for the quality of our products. Our quality management system ensures that we continuously improve our soft cheeses and fulfil the requirements of our customers. With well-trained employees, modern production equipment and an efficient system, we produce cheese that meets the highest standards.
The HACCP concept ensures maximum food safety, while we pay attention to product quality, safety and legality. All processes are transparent and reliable. By processing milk from the Lake Constance region, we support local agriculture and conserve resources. We attach great importance to the safety of our employees and respect for human rights. Our commitment to quality ensures the satisfaction of our customers and the future of our company.
History of Bergpracht in Tettnang-Siggenweiler
Our roots.
Our history.
Our future.
Our history.
Our future.
1930
1937
Purchase of the cheese dairy by Remigius Halder.
1939
Opening of the ‘Dampfmolkerei Halder’ after remodelling.
1949
Conversion of the sole proprietorship into a limited company despite the Second World War.
50-70
Expansion of production due to increase in milk producers; expansion of production and maturing areas.
2000
Construction of the Siggenweiler external site.
2013
Construction of a deep-freeze warehouse to support production growth.
2024
Start of construction of the new site in Neunerweg with 1925 m² of usable space, ripening rooms, repacking and packaging rooms and storage space for packaging material. Operation planned from mid-2025.
Today
Management of the company by Karl-Georg Geßler, grandson of Remigius Halder.
