Berg-Käserei Gais AG is located at 950 meters above sea level, nestled in the rolling hills of Appenzellerland between Lake Constance and Säntis. We exclusively process mountain milk from the mountainous region of Appenzellerland, which is delivered to us daily by around 60 farming families and the mooh cooperatives. With a capacity of up to 18 million kg of milk per year, we are the largest milk processor in the Appenzell region.
Depending on the season, our company has up to 12 employees, whereby we rely on qualified specialists and regularly train dairy technologists.
The 6 tons of cheese produced daily are stored in our modern cheese maturing warehouse, which has a capacity for 60,000 wheels. There, they are professionally and carefully tended to by two modern robots. The maturing process and quality are continuously monitored and checked by the boss himself until the cheese has reached the desired degree of maturity after 3-6 months of storage.
Sustainability is particularly important to us. By utilizing waste heat from the neighboring data center and photovoltaic systems on and around our buildings, we are able to cover a large part of the heat and electricity requirements for our cheese production.
Berg-Käserei Gais AG ∙ natural ∙ sustainable ∙ regional

Bodensee Käse Schweiz: Tradition that obliges

Bodensee Käse AG has been cultivating the traditional Swiss cheese craft for four generations. The art of cheese making has been passed down over the decades. Under the management of master cheesemaker Christian Oberli, around 40,000 liters of milk are processed into various cheese specialties every day at the company’s own plant in Rossrüti, Switzerland.

The secret lies in the raw material: high-quality, natural milk. Produced by happy cows that are fed exclusively on hay and grass, supplied by around 28 farming families within a maximum radius of 10 kilometers. Farming families that we know and appreciate personally and who, like us, are closely connected to their homeland and its traditions.

Animal welfare, species-appropriate husbandry, origin and quality of the milk are elementary components of our cheese specialties. With great sensitivity, pride and respect, our team cares for and refines the high-quality cheese products until they are perfectly ripe.

In 1990, Ueli Moser and his wife Patricia Moser took over his parents’ cheese dairy in Lustdorf. Having grown up with Emmental cheese, Ueli soon discovered his passion for soft cheese and launched his first soft cheese creation in 1992.

In 1999, the Mosers founded the soft cheese dairy bonCas AG and moved production from Thurgau to Dotzigen in the Bernese Seeland. Using regional milk, they produce over 20 different soft cheese specialities, which have won 8 Swiss Cheese Awards and several diplomas.

After 24 years in Dotzigen, bonCas moved to its new premises in Bettlach in the summer of 2023. Even in the modern new cheese dairy, the crucial steps are still carried out by hand – only with intuition and a love of the craft can cheese become an unmistakable delicacy.

In January 2026, Darja and Dennis Moser took over as the second generation. They bring with them what all employees bring: enthusiasm, a keen sense of smell, and the expertise to maintain and further expand a range of currently thirty Swiss soft cheese specialties – at the highest level.

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”.

In the beautiful Toggenburg, between Wil and Wattwil, you will find our Neuwies cheese dairy, where with a lot of passion and pleasure selected cheese varieties are produced.
We attach the greatest importance to gentle milk processing from the best silage-free cow’s milk.

In our various cheese cellars, new and innovative cheese specialities mature. With a great deal of sensitivity and expertise, until they leave the cellar again.
The open and good cooperation with all our customers speaks for itself – convince yourself.
We look forward to hearing from you!

The craft – The love of detail – The passion.

Every era needs this – and ours in particular. While much is produced quickly and mechanically today, we at Eberle Spezialitäten work carefully and deliberately.
Our awareness of quality and genuine craftsmanship is combined with a constant desire for innovation.
We turn semi-finished cheese products into creative and surprising creations.

Fruit cheese and nut cheese are among our classics. Fresh cheese terrines, cheese chips, and our versatile fondue mixes are among our most popular products. We cook Eisenhut-Latwergen and jams according to tried-and-tested recipes – so they taste like homemade.
Day after day, our team uses its craftsmanship and love for the profession to delight customers at home and abroad with culinary delights.

Eberle Spezialitäten AG

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.

The flavour of authenticity and the quality of regional products

The cheese-factory Nods is a mountain family business which produces a large variety of regional products. It offers tasty mountain cheeses, home-made Fondue mixes, in-house mountain-certified Raclette cheese, diverse dairy products, and more.

The specialties are made from high-quality local resources. The milk is exclusively from cows that graze lush meadows in summer and are fed with appetizing hay in winter. The producers deliver the milk twice daily and it is processed immediately.

In 2016, the MIBA cooperative took over the Christian Kälin AG cheese dairy. In 2019, the new Franches Montagnes SA cheese dairy, with a modern and interactive demonstration facility, was opened on the outskirts of the village of Le Noirmont. This facility allows visitors to discover the cheese-making process in a fun and educational way. Currently, the cheese factory processes more than 5 million kg of milk, mainly into Tête de Moine and Gruyère, with the company’s own cheese specialties rounding out the selection in an attractive store.

Fromagerie O’lait Sàrl is:

5 mountain farmers located at Mont-Crosin who supply us with fresh, non-silage milk: a milk rich in the floral flavors of the Jura region.

a production facility close to the milk producers; artisanal processing takes place on the premises of the cheese dairy in Saint-Imier

two young cheesemakers, to delight the taste buds, transform this precious raw material into cheese

unique cheeses: each wheel has its own character

From udder… to cheese…

At every stage of processing, from milk production to cheese making and maturing, it’s important to us to work with the raw material while respecting its natural richness.