The aroma of Bavarian pastures

Regional specialities are in high demand with consumers searching for different taste experiences. A farsighted German entrepreneur had the idea of regional specialities more than 100 years ago and made his home region the brand name of the company and its cheese products -Innstolz - pride of the Inn (region) in English. Today, Innstolz is a group of independent companies including the traditional cheese specialist Innstolz Käserei Roiner at Rotthalmünster in Lower Bavaria.

"Quality and regionally have been the philosophy of our dairy for more than a century now," says Sales Director Isidor Neumaier. "In 1898, the company founder and namesake Johann Roiner established a dairy, the first in Lower Bavaria. In 1928, the son of the founder established the Innstolz brand name which was to become a hallmark of quality for the dairy products and the other fields of business." Still family-run, Innstolz is a group of companies today, headed by the third and fourth generation, Johanna Leebmann and her son Florian Leebmann. In addition to the dairy, the group consists of the Roiner cattle breeding farm; an organic dairy in Lembach, Austria; the Innstolz Frischdienst in Deggendorf, a regional delivery service of fresh dairy products to the catering, foodservice and the retail trade; and the trading business Rau in Pfarrkirchen, wholesaler for petrol stations and small retail shops. "We manufacture a variety of regional cheese specialities including soft as well as semi soft sliced cheese," says Mr. Neumaier, "such as the soft cheese 'White Lady' made to a traditional family recipe, just like the semi soft 'Barossa'; the red washed rind soft cheese specialities 'Limburger' and 'Romadur'; the lightly smoked 'Bavio' or the mild aromatic 'Bonarom'. They come in a variety of types with blends of herbs, peppers, ham etc." Innovative by tradition, Innstolz keeps adding new specialities such as the new mozzarella 'Fior de Latte' - flower of milk - developed in cooperation with a dairy in Naples. "Our cheese specialities are naturally ripened to in-house developed processes according to international food standards," specifies Mr. Neumaier. "At present, we manufacture about 2,000 t of cheese a year, 50% of which for trade chains and 50% for the catering trade and social care institutions." Innstolz has been selected by the major food wholesalers and well-known trade chains such as Rewe or Edeka. "Germany is our most important market, followed by Austria, Russia, Italy, Spain, the Benelux region, the UK, Scandinavia, the Czech Republic and Hungary." As a traditional family enterprise, Innstolz is building on its traditional quality in terms of both, products and services. "We support our customers with flyers, posters, tastings at the POS or special promotions," underlines Mr.

Neumaier. "The experienced staff of 35 at the dairy and 250 in the group fully share the management's commitment to the business and greatly contribute to further increasing both, the sales figures of 55 million EUR at present and the export quota of 30%."

EUROPEAN F00DJOURNAL

Aromatic and naturally ripened, Barossa semi-soft cheese, made the according to traditional monastery way

Available with blends of peppers, herbs, cumin or ham, the semi-hard cheese speciality Bonarom made to a traditional Family recipe

Innstolz
Käsewerk Roiner KG
Molkereistrasse 10
94094 Rotthalmünster
Germany
Phone: +49 8533 9709-0
Export:+49 151 55123115
Fax: +49 8533 9709-30
kaeserei@innstolz.de
www.innstolz.de