In Buchloe, a small town in the Allgäu region, deliciousness is the order of the day: After all, this is where we make our premium quality cream cheese and fromage frais specialities – in our family business now run by the third generation. We have been manufacturing our popular products with a steadfast sense of tradition and an ongoing desire for innovation for over 111 years. The brands Exquisa and miree have helped us to become one of the most successful private dairies in Germany and have made us a much sought-after supplier of delicacies made from the very best of fresh milk far beyond our borders.
FAMILY BUSINESS WITH A FUTURE
Dr. Wilfried Huber represents the third generation of Hubers at the helm of this company, which generates a turnover of around 461 million Euro per year (2022). Karwendel is an important employer in the East Allgäu region, offering secure workplaces for around 551 employees – including 14 trainees, whom we provide with the necessary tools for a successful professional future in many career paths.
Our cream cheese and fromage frais specialities are made exclusively in Germany. Our premium quality Karwendel products are sought after across Europe as well: About 43% of our production is exported to other European countries.
INNOVATION FROM TRADITION
Karwendel celebrated its 111th anniversary in 2020: Franz Xaver Huber founded the company in Wessobrunn in 1909 and went on to create a unified corporate image under the name “Karwendelspitze” in 1922. The second generation of Hubers, Franz Xaver’s sons Artur and Helmuth took the helm in 1948 and 1950 respectively. The two replaced the brand name “Karwendelspitze” with “Karwendel”. Helmuth Huber furthermore developed the brand name “Exquisa”, which has represented Karwendel’s cream cheese specialities since 1969.
In 1992, Karwendel branched out to include fromage frais in their product offering. Dr. Wilfried Huber, son of Helmuth Huber, joined the company in 1987 and has been a managing partner since 2001. Among the brand’s most recent innovations are the Exquisa Cheesecake Snack and Exquisa protein quark, the first mild skyr and the first cream-cheese alternative made from chickpeas under the brand Exquisa. An additional whipped cream cheese speciality was added under the name “miree” in 1984 as well as the production of hummus and plant-based bread spreads under the name "NOA" in 2016. In 2023 NOA started offering plant-based cheese alternatives as well.
DR. WILFRIED HUBER, MANAGING PARTNER:
“We have always believed in sustainable success – everything we do is designed with the future in mind. Accessibility is our particular strength as a family business: We take our customers’ wishes very seriously, because only then we can truly offer added value with our high-quality products – that is why our cream cheese and fromage frais specialities have been successful for generations!”