“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.”