MEET THE CHEESE MAKERS
Reto Güntensperger is a young Swiss cheese maker in the Toggenburg region of North-Eastern Switzerland. His family’s dairy has traditionally been devoted to the production of Switzerland’s most pungent cheese, Appenzeller. Reto’s grandfather started the business over 55 years ago with a small dairy collecting all the milk from the local Schnebelhorn area.
monitors the maturing
of the cheese
Today the Güntenspergers run three local dairies, a stone’s throw apart. While they are still one of the main producers of Appenzeller, Reto has been passionately exploring new avenues in cheese making. He first produced a fine goat’s milk cheese using traditional methods and goats milk from local farmers in 2010.
When they first started making their own cheese Reto and his cousin Roman went around cheese shops in the local villages, thrilled to be selling a wheel of cheese or two. Since then their range of artisan cheeses has grown to include variations of semi-hard cow’s and goat's milk cheese, all aged onsite up to 12 months. In 2016 Roman joined Guntensperger full-time as head of sales.
From the unspoilt green hills surrounding the Güntensperger dairy, the cheese is now delivered to wholesalers and shops throughout Switzerland, Germany, Russia and the USA. The goat’s cheeses Ziegenkönig and Toggenburger Ziege are complemented by the cow’s milk cheeses Roter Teufel, Firstkönig, Gwitterchäs and Swiss Lady.
A TRANQUIL SPOT ON EARTH
Our dairy sits in the lush green mountain valley of Toggenburg. Its rich herbal grass and the healthy mountain air create the perfect conditions for the raw natural cow’s and goat’s milk from which our cheeses are made
We are mostly busy making, maturing and monitoring the quality of our cheese but luckily we have got friends around the world who are as passionate about our cheese as we are. They would love to hear from you so drop them a message to say hi or call them directly to place an order.