An independent profile. bavariancheese.com is not owned by or affiliated with any cheesemaker — including this one.
Why this maker matters
Diepolz is the most delicious argument for cheese tourism in the Allgäu: a small mountain cooperative dairy where the Bergkäse ripens on site at around 1,000 meters. Altitude and craft — the complete vertical.
The story
High in the Oberallgäu, at around 1,000 meters, the Bergkäserei Diepolz cooperative makes Allgäuer Bergkäse where the mountain air does part of the work. It’s a small operation — the mountain-cooperative format, built for the place rather than for scale — and the cheese ripens in the dairy’s own cellars.
What sets Diepolz apart is the setting: a working mountain dairy at around 1,000 meters, where the cheese ripens in the dairy’s own cellars — the shortest possible distance from vat to plate.
The cheeses
- Allgäuer Bergkäse — ripened on site at ~1,000 m; full entry →
Finding it in America
No US distribution could be verified — and for a mountain cooperative of this size, that’s no surprise. This one is a travel entry that happens to be a maker profile: the cheese is the reason to go.
Visiting
No visitor details (tours, shop and restaurant hours) could be confirmed — check the dairy’s website before planning a trip.
Related: Allgäuer Bergkäse · The Allgäuer Käsestraße · Cheese tourism: practical tips