Category: Cheesemaker

Marcel Züger

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Stefan Haldner

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Beni Näf

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Markus Hengartner

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Christian Gerber

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Bernhard Meier

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Hansruedi Gasser

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Fritz Baumgartner

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

visit me in my Mountain Dairy Mühlekehr

Michael Spycher

“I grew up in a cheese dairy and have been involved in the culture and daily structure from an early age. I wanted to have my own business and decided to continue the tradition, learn cheese making and become a tenant of the dairy in the 4th Züger generation.

My philosophy is to produce cheese according to the highest quality standards and I am strongly supporting the survival of a traditionally family-run, commercial cheese craft. I am happy to pass on my knowledge to the younger generation and at Gourmino I am not only co-owner and cheese supplier but also president of the board of directors.”

Silvio Schöpfer

“At 770 meters above sea level, right above the quiet hamlet of Werthenstein, our Emmentaler has been made for over 100 years with great passion in our small mountain dairy, which my father Albert took over in 2009. As a family business every family member pitches in. Thomas, an additional team member, who spends his summers on the alp, supports us whenever he can.

Besides our Emmentaler, I love developing new types of cheese. The production of these specialties allows creativity and full utilization of all the pristine mountain milk being delivered daily from the 9 surrounding dairy farmers. The production of our specialties is independent from the quantity restriction for Emmentaler. With our cheese press, various fine specialties could be produced. Our cheese range also enjoys great popularity with the local market and restaurants nearby.”