The Gais Alpine Dairy lies at 950 metres above sea level, nestled in the hilly surroundings of the Appenzellerland region, between Lake Constance and the Säntis Mountain. We are a fully independent private enterprise with six employees.
Altogether we process 25,000 - 30,000 kg of the finest Swiss mountain milk every day, making a range of Swiss mountain and semi-hard speciality cheeses as well as Raclette cheese.
The ingredients all come from our local Appenzeller milk suppliers. We know all our dairy farmers well and can therefore have full confidence in the quality of the milk they supply. The farms are all located up in the mountains, where the cows spend every day out in the meadows enjoying the fresh Alpine grass.
We put a lot of importance to producing natural, high quality products from a very traditional region. Here at the Gais Alpine Dairy we pride ourselves on our environmentally friendly production methods and the high quality of our cheese. We only use Alpine milk from the mountains of the Appenzellerland region, for which we have the relevant certification.
Every Saturday morning we sell our own products directly from our farm shop. We offer a wide range of semi-hard cheeses for your enjoyment! Come and visit us!
Andreas Hinterberger
Zwislenstrasse 40, 9056 Gais
Telefon: +41 (0)71 793 37 33, Telefax: +41 (0)71 793 37 83
gais@bergkaeserei.ch
www.bergkaeserei.ch
The pure pleasure of Alpine cheese
In the heart of the mountains of grisons lie the holiday regions of Savognin and Waltensburg (both at around 1,000 - 2,700 metres above sea level) and Untervaz. Here, the employees of Bergsenn AG take great pride and care in producing their wonderful Swiss mountain cheese specialities.
The rich, full-flavoured milk is produced by mountain farmers who work hard to tend their precious fields and meadows. Their cows graze on the majestic Alpine meadows, which are home to over 300 different wild flowers and herbs.
During the summer months almost all the cows are put out to pasture on the Tarvisch, Nalades, Dado, Miez, Sura and Salaz Alps. From these Alpine meadows the healthiest, most nutritious Swiss mountain milk is piped directly into the Swiss mountain cheese dairies. There our experienced teams process the fresh milk to make delicious Swiss mountain speciality cheeses.
In order to keep our customers satisfied and to maintain the high quality of our products, our dairy staff are constantly developing new and different varieties of Swiss mountain cheese. The special ripening process in mountain caves and the natural rocks inside these caves give the Savogniner, Bündner Bergkäse and Heidi-Alpen Bergkäse the desired strength and particular ripeness. These hand-made Swiss mountain cheese specialities are available in different degrees of ripeness and in different flavours.
We are particularly proud of the valuable interaction we enjoy with our customers in Switzerland and abroad, and with our suppliers, farmers, employees and the local population.
We are happy to approach our daily work with the necessary duty of care and sense of responsibility.
And so, in this unspoilt Alpine environment, we create the "pure pleasure of Swiss mountain cheese!"
Caschareia, 7460 Savognin
Telefon: +41 (0)81 659 11 22, Telefax: +41 (0)81 659 11 25
info@bergsenn.ch
www.bergsenn.ch
Grangeneuve is well known far beyond the borders of the Canton of Freiburg as a Centre for Education and a source of expert advice for all matters concerning the production and processing of foodstuffs.
The versatility of the Institute is reflected in the wide range of speciality cheeses that we produce. Experienced cheese makers have passed on to the next generation of specialists their pride in and enthusiasm for cheese. As a customer you can sense this joy and enthusiasm. Enjoy the fragrance and flavour of the products from the beautiful Freiburg region.
Route de Grangeneuve 31, 1725 Posieux
Telefon: +41 (0)26 305 57 25, Telefax: +41 (0)26 305 57 04
iag-cila-p@fr.ch
Indulging our passion for soft cheese, we produced our first mould-ripened soft cheese in 1992 in the Thurgau village of Lustdorf. Alongside the traditional production of Emmental, we began to develop more and more cow's milk speciality cheeses. Since 1999 we have produced a range of soft cheeses in Dotzigen, in the Biel-Seeland region. With the guiding principle of "a fine aroma, a full-bodied flavour, a traditional recipe", our small, highly motivated team works hard each day to produce delicious, premium quality speciality cheeses.
The milk comes from the surrounding area and from the nearby Jura region.
We use this milk to create full fat or creamy soft cheeses, which are either mould-ripened in the traditional way, rind-washed or marinated in white wine.
Our company is ISO 9001: 2008 and ISO 14001: 2004 certified and the milk processed in compliance with the Bio Suisse guidelines.
Ueli Moser
Lyss-Strasse 12, 3293 Dotzigen
Telefon: +41 (0)32 351 12 13, Telefax: +41 (0)32 351 47 10
info@bonCas.ch
www.moser-kaese.ch
The Kälin cheese dairy has a beautiful setting in the Freiberg Mountains; a largely unspoilt region in the foothills of the Alps. It was founded here in 1910 and until 1972 its main products were Greyerzer, a little Tête de Moine and some Tommes. Since 1972, when it was repurchased by Charles Kälin, it has been operating as a private family business that has gradually developed over the years, by producing a number of different types of cheese. When the Girolle appeared on the market and demand for Tête de Moine increased, production of Greyerzer went into something of a decline.
We acquired the cheese dairy in 1997 and are keeping the old tradition going. Today we process around 3,300,000 kg milk each year, making a number of different specialities, including approx. 200 tons of Tête de Moine AOC and 51 tons of Greyerzer AOC. We also sell around 7,000 litres of fresh, untreated milk in our shop.
Our team consists of 2 cheese makers, 1 skilled worker, 3 dairy staff and 2 sales assistants. In our shop we offer a wide range of different types of cheese. We are happy to put together gift hampers or cheese platters for use as canapés or dessert. Just give us a call!
Christian Kälin
Rue du Doubs 5, 2340 Le Noirmont
Telefon: +41 (0)32 953 12 16, Telefax: +41 (0)32 953 15 35
c.kalin@bluewin.ch
www.fromagerie-kaelin.ch
Our cheese dairy is located in the beautiful Bernese Jura, between the Chasseral to the south and the famous Freiberg Mountains to the north. For 7 to 8 months of the year the cows graze happily on the sweeping Jura pastures at 1,300 metres above sea level. The milk they give is silo-free and naturally produced, and is delivered twice a day by the village farmers.
The name "ERGUEL" has its origins in the former bailiwick of Erguel. This castle was built around the year 999 but today just a few ruins remain. The cheese has a long tradition and was created by the Courtelary cheese dairy. It is one of the oldest of the semi-hard-Alpine cheeses made from fresh, untreated Jura milk and is still produced in copper vats according to the ancient recipe. Now, as then, it is produced with great care and stored for a long time in the cheese cellar until a natural rind has formed.
Harald Kämpf
Grand Rue 51, 2608 Courtelary
Telefon: +41 (0)32 944 11 46, Telefax: +41 (0)32 944 11 52
h.kampf@bluewin.ch
A good cheese needs a lot of nature
Our cheese dairy lies in the heart of the village of the same name in St. Immertal, in the Bernese Jura. Here the Jura scenery has largely maintained its original character, with ancient fir trees dotted through the typical meadow landscape. Our healthy, natural cheeses follow the principles of the purity of nature and good animal husbandry.
The ideal pastures for proper Jura speciality cheeses must be at least 700 metres high. At this altitude, the aroma of the plants is stronger and enhances the milk quality. This is what gives the Tête-de-Moine and the Jura cheeses their unmistakeable aroma.
The Fromagerie Corgémont is a small, family-run business, employing three cheese makers, an apprentice, a sales person and six part-time sales assistants as well as the owner himself. The range of products produced by the Fromagerie is sold predominantly in shops in Corgémont and at the weekly markets in Grenchen (Friday), Biel and Sonceboz (Saturday).
At the weekend, when the owner is not riding his Harley through the beautiful Jura Mountains, he is sure to be found on his horse, enjoying the beauty of nature in peace and quiet.
Roger Schwab
Grand-Rue 19, 2606 Corgémont
Telefon: +41 (0)32 489 52 25, Telefax: +41 (0)32 489 52 26
info@tete-de-moine.com
www.tete-de-moine.com
In St. Imier in the beautiful Bernese Jura, Fromages Spielhofer SA operates a commercial cheese dairy. Every day, a milk tanker, resplendent with its gleaming chrome tank, collects the milk from 50 producers from the mountain region (between 700 - 1,200 metres above sea level) and brings it back to be processed. Many delicious speciality cheeses are made from this fresh milk: Tête-de-Moine (Gold Medal at the Mountain Cheese Olympics in Saint-Vincent 2002), Mont-Soleil (Gold Medal at the Mountain Cheese Olympics in Saint-Vincent 2002), Gruyère, Bio-Renan with Demeter Label, Bio-Gruyère, Fromage-de-montagne du Jura, Eolienne à la crème and Hafechäs.
Every week our speciality cheeses are delivered throughout Switzerland in a special refrigerated vehicle. Around one third of our cheese production goes for export.
The St. Imier cheese dairy gets its electricity from the vast wind power station nearby, Juvent SA, which entitles it to use the label "Eolienne" (wind turbine). Since this wind power station on Mont-Crosin is a popular tourist attraction, the high cost of the electricity is compensated for by the fact that it offers Fromages Spielhofer SA an outstanding marketing opportunity.
Sepp Spielhofer
Rue de l'Envers 16, 2610 St-Imier
Telefon: 032 940 17 44, Telefax: 032 940 17 45
spielhofer@bluewin.ch
Wiler vor Holz, a hamlet in the district of Heitenried, lies in the north-east of the German-speaking part of the Canton of Freiburg. Geographically, the district is part of Westschweiz, the German-speaking western region of Switzerland. Through its location it forms part of the hinterland of the city of Freiburg, but it also falls partly within the catchment area of the city of Bern. The Sensegraben, an ancient fluvial landscape, forms the border with the Canton of Bern.
The cheese dairy, surrounded by idyllic scenery, has been operating since the year 1896. Fresh, silo-free cow's milk from the region is delivered twice a day by the traditional - and organic - local suppliers. Every year, approx. 2.5 million kg milk is turned into Greyerzer, Bio-Greyerzer, Freiburger Vacherin, Bio-Freiburger Vacherin, Seisler, Bio-Seisler, cream, butter and yoghurt. Our organic products are produced in compliance with the guidelines laid down by Bio Suisse (SCES 006).
In 1993 the operation was heavily modernised and production began on the current range of cheeses. All the cheeses are ripened and stored in our own cellars.
Anton Brügger
Aebnet 3, 1714 Heitenried
Telefon: +41 (0)26 495 11 30, Telefax: +41 (0)26 495 31 60
anton.bruegger@bluewin.ch
Since November 2007 we have been running the Neuwies cheese dairy as a small family business. We have injected new enthusiasm and a new, fresh spirit into the business and are particularly keen to foster good, personal relationships with our suppliers and all our customers.
Our priority is to offer products of a high and consistent quality.
We therefore focus our attention on short transport distances, gentle milk processing methods and a natural approach to production, in order to find the best way of maintaining the high quality of our milk and cheese products.
By embracing new innovations we enrich the cheese market with our cheese products, which have been lovingly looked after by hand.
We offer an open, straightforward collaboration and ensure that our cheeses are of a consistently high quality.
We look forward to hearing from you and send you warmest greetings from beautiful Toggenburg.
Philipp Müller
9601 Lütisburg-Station
Telefon: +41 (0)71 980 09 08, Telefax: +41 (0)71 980 09 06
info@kaeserei-neuwies.ch
www.kaeserei-neuwies.ch
The Rietwies cheese dairy has been owned and run by the Preisig family for over 40 years. It is located on the Sternenberg Mountain, in a small village of some 300 inhabitants in the beautiful Zurich highlands.
Even though we are constantly improving and updating our technical equipment, the traditional and natural production method of our cheeses remains the same. Our priority is to ensure the best quality. For that reason we only use silo-free, fresh, untreated milk from the Zurich region, which complies with our high quality requirements.
Alongside various types of cheese such as Sternenberger Alpine cheese, reduced fat cheese, unpasteurised Raclette, creamy soft cheese and Mutschli, we also produce other dairy products, which we sell in our own shop.
Urs Preisig
Rietwies, 8499 Sternenberg
Telefon: +41 (0)52 386 12 76, Telefax: +41 (0)52 386 22 42
urs.preisig@kaeserei-preisig.ch
www.kaeserei-preisig.ch
Lush pastures and organic mountain farming
With its many Alpine meadows, the Toggenburg offers the perfect conditions for milk production. The precious milk of cows, goats and sheep is supplied by the organic mountain farmers from their farms that lie over 900 metres above sea level. In summer the animals graze on the lush Alpine pastures.
Since 1995 the Stofel cheese dairy has been processing fresh and untreated organic milk with no chemical or genetically modified additives of any kind. Constant monitoring guarantees the highest quality. The cheese is ripened for days, weeks and several months until it is ready to eat. There are many differences among the cheeses, according to the degree of ripeness and the different types of cheese made. The younger the cheese, the milder the flavour; only fully matured cheeses develop their full aroma. We sell our products in our own shop and export them around the world on a wholesale and retail basis.
The Stadelmann family has been running the Käserei Stofel in Unterwasser as a family business since 1983 and it is currently in the hands of the second generation; before long it will be the turn of the third generation of cheese makers. In Stofel, a great deal of love and passion goes into the cheese making process. Cheese maker Thomas is constantly trying out new specialities, experimenting with white or blue mould, red rind-washing, fine wood shavings or hay flowers. The resulting cheese creations bear the hallmark of top quality craftsmanship and traditional cheese expertise. No wonder, then, that the speciality cheeses produced by Käserei Stofel regularly win prizes!
Familie Stadelmann
9657 Unterwasser
Telefon: +41 (0)71 999 11 40, Telefax: +41 (0)71 999 35 68
info@bergmilch.ch
www.bergmilch.ch
Our business is located in an unspoilt landscape in the lower part of the Emmental, where the milk for our cheese is also produced. This silo-free milk is produced using extensive farming methods and a rich mixed cultivation programme.
The fresh milk is delivered to our cheese dairy twice a day. Before undergoing any further processing, the milk is carefully checked for quality.
Our main aim is to take the natural milk product and - through careful processing - turn it into a thoroughly sophisticated product. The majority of our cheeses are made from fresh, untreated milk, which only passes through a pump once at most in the entire careful handling process. The "Hagu-Hans-Chäs" is made from an ancient recipe, using the latest technology and state-of-the-art scientific knowledge. All of our cheeses are stored in our own cellars and tended by specialist staff until they are ready to sell.
In our business we do not just make cheese: we also sell cream cheese, yoghurt, butter, Ziger and a fondue mix. All our new products are first tested in our own shop to see how well they are received. The business is currently in the hands of the second generation.
Alfred Fankhauser
Vorder Rinderbach 400, 3418 Rüegsbach
Telefon: +41 (0)34 461 10 66, Telefax: +41 (0)34 461 66 70
a.fankhauser-rinderbach@bluewin.ch
www.hagu-hans.ch
Close to nature
Sommentier lies at an altitude of 900 metres above sea level in the Glâne district, some 7 km from Romont. This small farming settlement offers a romantic view across to the Moleson and the small town of Romont. The hills, which look out over the Jura Mountains and the foothills of the Alps, make a magical destination for walkers. In clear weather conditions it is possible to count 21 church spires. We have been running our cheese dairy since 1988. In 1995 we opened a small shop, in which we sell our speciality products. Every day we process 4,000 - 6,000 kg of silo-free milk to make AOC Gruyère, Vacherin Fribourgeois and le Petit Glânois as well as yoghurt, butter and Ziger. Our high quality milk is supplied by 11 local milk producers.
Erich Hunkeler
1688 Sommentier
Telefon: +41 (0)26 655 12 07, Telefax: +41 (0)26 655 01 86
eric.hunkeler@bluewin.ch
Covering a total of 258.8 km2, Davos is the second largest community in Switzerland. Davos - the highest city in Europe - has 13,000 permanent inhabitants and the capacity to accommodate a further 20,000 visitors in the winter season.
The Molkerei Davos was founded in the year 1905. The "Controll Molkerei Davos", as it was known then, was set up as a public limited company and provided milk for the entire Davos region. Even now, this is still the primary activity of the Molkerei Davos.
In 1999 the production and business side was overhauled and equipped with the latest technology, so that today the Molkerei complies fully with the strictest safety and hygiene standards. Around 70 % of the milk produced in the area around Davos goes to the dairy and is turned into fresh produce and cheese.The range of products marketed under the "Davoser" brand name includes pasteurised milk, whipping cream, yoghurt, cream cheese, various semi-hard cheese varieties and both sheep's and goat's cheeses. The Molkerei Davos was even presented with the "Prix d’Innovation Agricole Suisse 2002" by Federal Assembly member Couchepin for its "Monsteiner Brauerchäs".
Martin Flüeler
Tobelmühlestrasse 6, 7270 Davos
Telefon: +41 (0) 81 413 51 42, Telefax: +41 (0) 81 413 49 75
info@molkereidavos.ch
www.molkereidavos.ch
Our family business is located in the Canton of Obwalden in the heart of Central Switzerland. Since 1988 we have run our milk and cheese dairy in the community of Giswil, at 520 metres above sea level.
Eight milk suppliers from the local area bring approx. 1,200 kg fresh cow's milk to us each day, and we use this to make our speciality products. We produce pan-fry cheese, Schwingerkäse, Giswilerstockkäse, Loiwisteikäse, full cream milk and fresh milk, over 25 different varieties of yoghurt in 500g glass containers and 150g pots as well as whipping cream, butter and Ziger. We are proud of our work and fully committed to producing healthy, high quality, nutritious products.
Experiencing the joys of Alpine life!
During the summer months we also run a beautiful Alpine cheese dairy up on the Fluonalp, with a informal Alpine eatery along with guest accommodation. The Fluonalp (1.538 meters above sea level) lies at the foot of Giswilerstock, in a protected nature and wildlife reserve. It is the perfect starting point or resting point for longer walks. Every day in our Alpine cheese dairy we produce our specialities of Sbrinz and Alpine cheeses as well as fresh butter, Ziger and cream.
Visit us and enjoy the picturesque views of the Sarneraatal valley!
Hanspeter Schnider
Chilchweg 23, 6074 Giswil
Telefon: +41 (0)41 675 11 41, Telefax: +41 (0)41 675 20 39
molkerei.schnider@bluewin.ch
www.fluonalp.ch
In the same way that many streams flow down into the valleys and many cable cars scale the mountains, so we want to pamper cheese lovers everywhere with our many speciality cheeses. In our family business in Dallenwil (in the Canton of Nidwalden) we produce our distinctive speciality cheeses. Every day we are inspired by our dynamic and geologically fascinating surroundings to deliver our very best.
From the high mountains (the Buochserhorn at 1,850 metres above sea level) to the valleys below, the local farmers supply us with goat's and cow's milk of the very best quality. Following the cheese traditions of Central Switzerland, which have been in place for centuries, we work closely with our responsible farming partners to ensure steady progress.
Familie Odermatt
Käserei Oberau 1, 6383 Dallenwil
Telefon: +41 (0)41 628 19 06, Telefax: +41 (0)41 628 28 06
odermatt@odermattkaeserei.ch
www.odermattkaeserei.ch
Pure organic production
The Käserei Berghof Restaurant boasts a beautiful hillside location between Ganterschwil and Oberhelfenschwil. The views out to the Toggenburg valley floor are simply unique. Ganterschwil is bordered from three sides by the Thur and Necker rivers; only from the south can the community be reached directly and without crossing any bridges. Ganterschwil is well known for its beautiful recreational area. Our business lies in the heart of the Toggenburg walkers' paradise and both our panoramic restaurant and the open-air cafe with its wide views down into the Thurthal valley are ideal destinations for groups and individual guests alike.
The sense of the homeland - biological and ecological - is reinforced even further when the cows are grazing on the pastures outside the windows of the beautifully situated Berghof Restaurant. Under the same roof as the restaurant, the milk from these animals is processed to produce organic Bio-Berghof-Käse and other cheese specialities.
Since 1st May 2002 Bio-Berghof-Käse and other specialities have been produced at Berghof in Ganterschwil SG in full compliance with the Bio Suisse guidelines. Approx. 780,000 kg of organic milk from local organic farmers is processed here each year! We have recently built a homely "Deguschüür" eatery, ideal for any occasion!
Come and take a look! We look forward to welcoming you to the Käserei Berghof Restaurant!
The Berghof team
Melchior and Vreni Schoch-Meier
Melchior Schoch
Aewil, 9608 Ganterschwil
Telefon: +41 (0)71 983 15 72, Telefax: +41 (0)71 983 35 45
info@berghof-ag.ch
www.berghof-ag.ch
The sheep's milk dairy F. & F. Koster lies 900 metres above sea level, directly next to the Zurich Höhenklinik, above the township of Wald. We first opened for business in 1990 and have continued to expand ever since. In 1997 we gave the cheese dairy a complete overhaul.
We currently process around 200,000 kg of sheep's milk from various regions of Switzerland and 30,000 kg of organic cow's milk from a neighbouring farm.
The milk is produced in a conventional, organic way, and some of it is processed separately. Our products are sold via wholesalers, specialist cheese merchants, the "natürli Bieri AG" marketing organisation and through some direct sales to consumers.
The business is run by the managing couple and their two grown-up daughters. Alongside our cheese dairy we also breed and manage a small herd of Jersey cows.
Our basic principles:
We only produce what we can sell.
We strive to produce a high quality product.
Franz Koster
Hittenbergstrasse 50, 8636 Wald
Telefon: +41 (0)55 256 63 46, Telefax: +41 (0)55 246 57 00, +41 (0)55 246 34 92
info@schafmilchkaeserei.ch
www.schafmilchkaeserei.ch
Cheese making is an ancient tradition in the Abbey of Engelberg. Cattle and cheese have been an important source of income for the Abbey and valley of Engelberg since the Middle Ages and through the ensuing centuries. In January 2001 a new cheese dairy showroom, complete with a specialist shop and restaurant, was opened in the Abbey's former mule stalls.
In January 2001 a new cheese dairy showroom, complete with a specialist shop and restaurant, was opened in Kloster's former mule stalls. The concept and the idea were the brainchild of experienced cheese maker Ernst Odermatt and his family. Since all the cheese making equipment was all set up in the existing facility, the cheese dairy showroom is only used for the actual cheese production. Operating a permanent soft cheese production process, the showroom offers visitors an unforgettable experience. Milk is made into numerous small quantities of cheese at staggered intervals throughout the day. The showroom with its specialist cheese shop and restaurant is open every day.
This is Switzerland's only production site where visitors are not restricted to a fixed time, but can watch the cheese being made at any time. Unique in Switzerland, the Kloster Engelberg showroom makes white mould-ripened soft cheese, which - despite the latest EU technology and hygiene regulations - is still scooped into the moulds by hand.
The fresh milk from Engelberg and the surrounding Alps (1,000 - 1,800 metres above sea level) is used to make various varieties of cheese, yoghurt and pasteurised milk. The cheese is still stored in the old Kloster Engelberg cellars as it has been for centuries past.
Fam. Ernst Odermatt
Klosterhof, Postfach 360, 6390 Engelberg
Telefon: +41 (0)41 638 08 88, Telefax: +41 (0)41 638 08 87
odermatt@schaukaeserei-engelberg.ch
www.schaukaeserei-engelberg.ch
In the heart of Switzerland lies the Seiler Käserei AG. This modern milk processing operation is located in Sarnen, the main town in the Canton of Obwalden. The mild climate here offers the perfect conditions for milk production.
Cheese was first made in its current location in 1972. Since being founded, the Seiler Käserei AG has specialised in the production of tender Raclette cheese and Obwaldner Bratkäse. The excellent quality has come to epitomise outstanding Raclette. Production has steadily increased and the operation keeps up to date with all the latest developments. Today, in our modern, exceptionally high performance cheese dairy we employ 18 members of staff and 2 apprentices.
Our products carry plenty of experience and tradition, coupled with new developments in the fields of research and technology. We aim to maintain and build on our good reputation and well known standards of quality. We want to offer consumers a real treat for the palate!
Bitzighoferstrasse 11, 6060 Sarnen
Telefon: +41 (0)41 660 80 40, Telefax: +41 (0)41 660 89 43
kontakt@seilerkaese.ch
www.seilerkaese.ch | www.raclette.ch
In a beautiful location between the two idyllic Reuss towns of Bremgarten and Mellingen, we have been running the Sepp Brülisauer Käse AG since 1985 as milk buyers and since 1991 as an independent family business.
Our philosophy is based on the desire to work in harmony with nature and with joy and imagination to produce customer and market-oriented products. Over the years we have developed a rich and varied range of products, all of our own creation, which we have sold successfully within Switzerland and further afield. Our traditional and natural cheese production processes all use silo-free milk from the surrounding area. Around half the milk is processed organically in accordance with the Bio Suisse guidelines.
The high level of recognition and popularity of our speciality cheeses constantly inspires us to develop an even wider range of delicacies for you to enjoy.
Sepp Brülisauer
Unterdorf 6, 5444 Künten
Telefon: +41 (0)56 496 33 61, Telefax: +41 (0)56 496 48 10
chaesi_kuenten@bluewin.ch
www.chaesi-kuenten.ch