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!
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.
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!
Spielhofer Käse AG has been successfully producing and marketing cheese and butter since 1982. Today, the family business is run by the second generation. The company meets all current national and international requirements in the food sector.
We attach great importance to the production of high-quality products made exclusively from fresh and regional silage-free mountain milk. Thanks to our family structure, we are flexible and can respond well to individual customer wishes. Share the passion of the cheese tradition with us!
The Fromagerie des Franches-Montagnes SA processes around 4 million kg of milk a year from around 20 producers in Noirmont and the surrounding area, producing two AOPs – Tête de Moine and Gruyère – and four semi-hard cheese specialities: Noirmont, Roc-Montès, Taignon and Franches-Montagnes.
Inaugurated in April 2019, the new cheese dairy on the outskirts of the village of Le Noirmont covers around 1,300 sqm. The building houses a modern production facility for the manufacture of the current six types of cheese. It meets the latest quality and hygiene requirements. The storage capacity of the two cheese cellars is 100 tonnes, and two robots are used for cheese care.
In addition to the modern production facility, the Fromagerie offers interested visitors an insight into the tradition of cheese production. Large shop windows on the production area as well as exciting, interactive games characterise the show dairy inaugurated in 2019. The journey of discovery is rounded off by a cheese tasting session where you can test your senses. In addition to cheese specialities, the sales shop also offers many regional products that can be enjoyed at home or in the cheese dairy’s picnic and play area.
The feeling for the milk, the nose for the cheese, constant searching for the soul of things and then: an insane pleasure in a perfect refinement. Ueli Moser, Maître Fromager.
Since 1999, Ueli Moser has been creating his soft cheese specialties in the Dotzigen soft cheese dairy. After 24 years, bonCas moves to its new building in Bettlach in 2023. Even in the modern new cheese dairy, the crucial steps are carried out by hand – only with “Gspüri” and love of the craft does a cheese become an unmistakable delicacy.
In the meantime, the second generation is also working in the bonCas team. They bring with them what all employees bring with them: The enthusiasm, the nose and the expertise to maintain and further expand a range of currently twenty Swiss soft cheese specialties – at the highest level.
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.
The Alpine Dairy Gais is situated at 950 m above sea level, in the hilly Appenzellerland region, between Lake Constance and Säntis. We are an independent and commercial private enterprise.
With our employees, depending on the season up to 10 people, we process up to 50,000 kg of the finest Appenzeller mountain milk daily into various semi-hard and alpine cheese specialities, as well as raclette cheese.
The raw material for this is supplied by our approximately 60 milk suppliers from the Appenzellerland region, which we visit annually on their farms as a part of our quality assurance system. Thus, we are very familiar with the farming families, their milk production farms and the quality of the milk. The farms are located exclusively in the mountain area, where every cow still has its name and can enjoy fresh mountain grass and blink in the sun every day.
Vocational training also plays an important role. Therefore we always aim at being able to train qualified personnel. It is very important to us to produce natural, high-quality products with a clear origin from a region rich in tradition, where the tradition is lived and cared for.
Alpine Dairy Gais
Andreas Hinterberger
Zwislenstrasse 40, CH-9056 Gais
Telephone: +41 (0)71 793 37 33, Telefax: +41 (0)71 793 37 83
gais@bergkaeserei.ch
www.bergkaeserei.ch
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.
