"I grew up on a dairy farm as the eldest son. And if cows could have been milked by tractors, I probably would have become a farmer. However, machines and equipment fascinated me more, so it was more appealing to me to process the milk than to produce it. I'm now looking back on over 25 years of experience as a cheese maker in which I was able to gain experience in Switzerland as well as abroad.

Gruyere has been my passion for 10 years. In 2013, I was introduced to the fine art of making Gruyere by the multiple award-winning Markus Sturny. After working side by side with Urs Leuenberger at mountain dairy Vorderfultigen, who was awarded with the World Cheese Award 2022 for Le Gruyère AOP surchoix, I was able to take over his mountain dairy in early 2023."

BLUME3