Good cheese gets up early. Just before three in the morning, we start to gently heat up the milk and start production. How milk is turned into cheese is something you can find out close up in our visitors' gallery. Modern infrastructure, traditional recipes: read more about three cheese specialities from our dairy.



Milk is used for making cheese in all shapes and sizes. Rennet makes the milk coagulate, enabling the pre-curding: a cheese harp breaks this mass up, leaving curds and whey. This mixture is pressed for four to five hours; we make 12 cheeses weighing around 90 kg each per batch.

A day later, we place the cheese wheels or blocks in a brine bath where they stay for around 36 hours. In the case of cheese with holes, the absorbed salt prevents holes from forming directly beneath the surface. After that the cheeses are lubricated in the maturing cellar or handled in a particular way to promote the formation of holes.

And how are these holes formed?
It’s all down to tiny bacteria: at around 19 to 20 °C, propionic acid bacteria begin their work and emit gases – some 150 litres per cheese. These gases leak out, leaving holes. The hole-forming process takes around six to seven weeks to complete.


Buffalo mozzarella and mozzarella from Alpine milk

A considerable part of our mozzarella making process is done by hand. We use pure buffalo milk for buffalo mozzarella and fresh Alpine milk for mozzarella made from cow's milk. Mozzarella is a cream cheese you can enjoy as soon as it has been made. From heating the milk early in the morning until delivering it at lunchtime, it's all done in under eight hours.

Did you know? Our dairy was the first in Switzerland to make buffalo mozzarella.

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