Emscha GmbH

Emscha – Our family business – Our philosophy:
Organic – Regional – Sustainable
Emscha GmbH was founded in 1999 by Heidi and Peter Hofstetter as a family-run farming business. Emscha stands for Entlebuch dairy sheep products. The primary goal was and is to produce 100% pure sheep’s milk products and to secure the existence of family farms with organic dairy sheep farming in the Entlebuch.
Emscha GmbH is run by the Hofstetter farming family and by now the second generation is already involved. This ensures the long-term preservation of values.
Today, Emscha GmbH processes over 320 tonnes of organic sheep’s milk from seven mountain farmers every year. With over 15 different specialities such as yoghurt, curd cheese and various types of cheese, Emscha GmbH offers the widest range of products made from 100% pure organic sheep’s milk.
Organic
Respectful treatment of nature and animals is important to us. Nature must be sustainably protected through closed nutrient cycles. That is why we do not use genetically modified products, chemical products or artificial flavourings and colourings. In agriculture, we deliberately use homeopathy instead of antibiotics. Emscha GmbH processes only organic bud sheep’s milk.
Regional
Emscha sheep’s milk products are made from fresh organic mountain milk. Great importance is attached to the shortest possible transport routes. For this reason, farmers from the UNESCO Biosphere Entlebuch are specifically supported and accompanied. The basic fruit ingredients for the fine Emscha yoghurts are all produced in-house. This way we can guarantee the regionality and quality of the products. We source the fruit from the region whenever possible. It goes without saying that we use Swiss sugar.
Sustainable
Emscha sheep’s milk products are produced in the first zero-energy cheese dairy in Switzerland. The heat energy comes from the thermal water collectors on the roof. Additional energy is supplied by a wood-fired furnace using wood from regional forests. Our cheese dairy has been CO2-neutral for over twenty years. The electrical energy is supplied by the photovoltaic system from the roof of the barn and the cheese dairy.

Eberle Spezialitäten AG

The craft – The love of detail – The passion.

Every era needs that – and the current one even more so. While everything has to be done quickly and mechanically, we at Eberle work carefully and thoughtfully. The awareness of quality and manual work is combined with the constant will to innovate. We turn semi-finished cheeses into creative and surprising specialities. Fruit and nut cheeses are our classics.

Cream cheese terrines, cheese chips and the traditional fondue mix are among the leaders. We cook Eisenhut latwergen and jams according to time-honoured recipes, so they still taste like homemade. Every day, our team uses all its craftsmanship and love of its profession to provide culinary delights for customers at home and abroad.

Käsekult AG

A few years ago, in November 2009, I bought a small, commercial cheese-factory in Toggenburg and established an individual enterprise. In the beginning, we only processed cow’s milk into three different types of cheese. In time, we specialised in processing goat’s and sheep’s milk, as well.

So it came to be, that the number of various treats rose sharply. The range of cheeses was expanded by hard cheeses, cream cheeses and soft cheeses. Today, we produce over ten different delicacies and there is something for every gourmet.

Arnold Walker AG

Mountain cheese from the Great Aletsch Glacier? What at first glance hardly seems to go together – cheese and glacier – complement each other very well in Bitsch in the Upper Valais: In the Jungfrau Aletsch UNESCO World Heritage Site, lush alpine meadows thrive with vigorous flora, on which the cows particularly enjoy grazing. Their milk then also carries an unmistakable, spicy aroma, which the Walker mountain cheese dairy in Bitsch uses to produce its broad and high-quality Aletsch cheeses. Our Mountain Guide 1865 earned gold at the 2021 Swiss Regional Products Competition.
Managed by Alexander Walker in the second generation and Nicolas Walker in the third generation, Arnold Walker AG (since 1996) has managed in recent years to combine Valais pioneering spirit with values that unite the region and its people: Respect for what exists and thinking ahead in terms of guests, customers and consumers.
In the largest and most modern private cheese dairy in the Valais, the master cheesemakers put a lot of effort into the raw milk that is delivered fresh daily from the region. The master cheesemakers, who are committed to tradition, are constantly creating new specialties. The most recent example is a Valais cream cheese and the Aletsch Larch Gold, two novelties in Valais that continue the tradition of innovation.
The Walker Mountain Dairy processes about half of its annual 6 million liters of milk into raclette cheese, and the rest into mountain and home cheeses as well as specialties such as yogurt. This provides a livelihood for around 60 farming families from the Valais. And not only them: More than 100 employees appreciate the family-like, prosperous working atmosphere at one of the region’s largest private employers – and in their free time, the proximity to the Great Aletsch Glacier. They live and work where others treat themselves to a vacation. This is one of the reasons why an Aletsch cheese from Walker Bergkäserei tastes like a piece of home.

Brülisauer Käse AG

Brülisauer Käse AG is located between the idyllic Reuss towns of Bremgarten and Mellingen in Künten.
Our philosophy is based on the desire to produce market-oriented cheese specialities in harmony with nature, with joy and passion. The traditional and natural production of our cheeses is made with silo-free milk from the surrounding area and are cultivated by hand with dedication until they are fully ripe.
Around half of the milk is processed in accordance with the BIO SUISSE guidelines.

“All cheeses are cared for by us with dedication until they are fully ripe”.

Seiler Cheese Dairy AG

Seiler Käserei AG is located in the heart of Switzerland. Since January 2019, the ultra-modern milk processing plant has been located at its new production site in Giswil, near its own cave cellar. The mild climate offers the best conditions for milk production. Cheese was first produced at the former site in Sarnen in 1972. Since its founding, Seiler Käserei AG has specialised in the production of melt-in-the-mouth raclette cheese and Obwaldner fry cheese. The excellent quality became the epitome of outstanding Raclettes. The production could be increased, and the company constantly adapted to the new circumstances. Today we process up to 80,000 kg of fresh milk with approximately 20 employees in our extremely efficient new cheese dairy.

Our products are defined by experience and tradition, paired with new findings from research and technology. It is our endeavour to maintain and optimise the good reputation and the well-known quality standard. We want to offer the consumer a culinary pleasure!

Restaurant-Käserei Berghof

Pure organic production

The Restaurant-Käserei Berghof is located on a beautiful hillside between Ganterschwil and Oberhelfenschwil In the beautiful Toggenburg, St.Gallen. The farm Restaurant-Käserei Berghof includes an organic specialty cheese dairy for the production of culinary organic mountain cheese and other specialties as well as a panoramic restaurant, a cozy Deguschüür for any occasion and also for overnight stays, children’s playground,and a beautiful garden restaurant as well as a whey bath or milk and honey bath with a wonderful view over the Toggenburg. Ganterschwil is known for its beautiful recreational area. Our farm is located in the middle of the hiking paradise Toggenburg and offers space for groups and individual guests. In the organic specialties cheese dairy, various organic mountain farm cheeses are produced, full and 1/4 fat semi-hard cheeses, natural young to old or with ingredients such as pepper, alpine herbs, alpine chili…. they convince every connoisseur. This is still home – organic and ecological – when the cows graze in front of the window of the beautifully located restaurant Berghof. Under the same roof as the restaurant, the milk is then refined in the cheese dairy into organic Berghof cheese as well as other specialties, ripened packaged and made ready for them and others, or arrives on the plate via the kitchen. Since May 1, 2002, the Berghof in Ganterschwil SG has been producing organic Berghof cheese and other specialties from organic milk from local organic farmers in accordance with the BIO-SUISSE guidelines.

Come and take a look! We look forward to welcoming you to the Käserei Berghof Restaurant! The Berghof team
Melchior and Vreni Schoch

Laiterie-Fromagerie Hunkeler

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 AOP Gruyère, Vacherin Fribourgeois AOP and le Petit Glânois (also with wild garlic) as well as yoghurt, butter and Ziger. Our high quality milk is supplied by 10 local milk producers.

Käserei Stofel AG

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!

Cheese Dairy Preisig

The Rietwies cheese dairy has been owned and run by the Preisig family for over 50 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.