In 1896 our great, great grandfather began the “art” of cheese production. Over five generations, our family members have become wonderful cheese artisans, aiming to improve and enrich the range of Swiss cheeses. Every single step in the process from milk to cheese is non-industrial. Our top priority is to ensure our cheese is of highest quality, from milking the cows to the delivery to our customers.

In the valley of the Emmental, the cows graze in the green pasture. Their fresh milk is brought to the dairy twice daily, where the cheese making begins when the milk is still warm from the cow. Every morning the cheese is nurtured with the care it deserves by the artisan himself until after days, months or even years it is ready to be enjoyed by the family of the artisan and you.