HISTORY
TRADITION
This craft of cheese making is a tradition that has been passed down through generations. Our cheese selection therefore not only allows you to enjoy quality, but also to participate in tradition and craftsmanship. Cheeses that evoke Switzerland's rich history of cheese making.
Originally, cheese was only made in the Alps in Switzerland. The tradition of village cheese dairies was first established in Kiesen BE in 1815. At that time, the first cooperatively organized cheese dairy cheese was established. This cheese dairy was in operation until the end of the nineteenth century and was converted into a museum in 1974. The buildings are listed as historical monuments and are now also honored in our logo.
The cheeses in our selection are produced by traditional Swiss village and mountain dairies and are made from fresh and pristine regional raw milk. These specialties convince with their taste and natural source.
The Swiss grassland is essential for our cheeses and the climate and soil quality in Switzerland play an important role. The fresh pastures are ideal for high-quality milk.
From the dairy farm, the fresh, still warm milk is taken directly to the cheese dairy, where it is tested before being processed further.
SPECIALTIES
Our master cheesemakers then process the milk into fine specialties. They use all their skill and experience to ensure that each cheese develops its characteristic taste and texture. It is cultivated and matured with flair and care.
Through traditional methods and care, each cheese will undergo hand washings in the dairy's cellar until it is full flavored and ready for eating.
