“Already as a child I used to spend a lot of time in the cheese dairy and helped my father with the cheese production. Now I run the cheese dairy in the second generation and process the milk from the surrounding farms into traditional Emmentaler AOP. In 2017 we were able to expand the business with an organic production line and now also process organic milk from the surrounding farms into organic Emmentaler AOP.
I am fascinated by the fact that very different cheeses and dairy products can be made from milk using lactic acid bacteria, temperature control and time. Our natural cheese does not only consist of measurable factors but is largely based on experience, observation, intuition and gut instinct.”