Heidi and Christian Jaun took over the village dairy of Wald near Schangnau as milk buyers in 1981. Back then they made two wheels of Emmental a day and employed one apprentice. In the following years, the Jauns opened up a shop and started to make cheese specialities.
In 1996, five farmers imported 15 water buffalo from Romania, resulting in the first buffalo mozzarella to be made in Switzerland. In the same year, we took over a neighbouring cheese dairy. In 1997, we moved away from Emmental cheese to the Switzerland Swiss, a rectangular cheese with large holes, also called Tigre. In 2000 and 2003 we took over the milk from two further cheese dairies.
Then in 2008 we opened our modern production plant with a shop and visitors' gallery.
In 2009 we won the Migros "Milestone from the Region Prize" for our buffalo mozzarella.
The former village cheese dairy is now called the Marbach Alpine Diary (Bergkäserei Marbach) and is being run in the second generation by Michael and Regula Jaun. The regional dairy farmers have shares in the company.
Every year we process some 20 million litres of milk into around 1500 tonnes of cheese products. From the Entlebuch – for all of Switzerland and the world.