Category: Cheesemaker

Urs Leuenberger

Cheesemaking tradition since 1883 I am Urs Leuenberger, master cheese maker and head of operations at the Vorderfultigen mountain cheese dairy. In the hilly Gantrisch region between Bern, Fribourg, and Thun, I make 6-7 rounds of Le Gruyère AOP and some “Jùscht” wheels for Gourmino every day. My dairy farmers are all within a distance of 1 kilometer from here so I can actually see the cows grazing from the cheese dairy.

I used to make Emmentaler AOP. Due to the merger of two cheese dairies, I had to give up my own cheese dairy and after that I worked as a department manager at an industrial milk processor for 12 years.

I am that much more appreciative now that I am able to follow my passion for cheese craftsmanship and the associated quality standards and once again be in a commercial operation.

Michael Hanke

“Growing up in a cheese-making family in the Allgäu, cheese-making is in my genes. Before I took over my own business, I wanted to learn from the best in every discipline. That’s why I worked in different companies – from small to industrial – in 5 different countries.

I learned from the big ones how to make processes efficient or how important it is to be close to the market; from the small ones which factors play a key role for top cheese quality, etc.

In Combremont, I continue to live my passion, bring all my acquired knowledge together and realize a long-time vision with the takeover of the company.”