For centuries, Swiss farmers made their cheese high up in the picturesque Alpine regions. Over time, word spread that cheese from the summer Alpine pastures was very good-quality and had a particularly fine flavour. Demand increased as a result, so in the early 19th century the hard-working farmers moved down the mountainside and into the valley to build new cheese dairies with more space for ripening.

Cremo AG and von Mühlenen were two of the cheesemakers that made this move. The two long-standing Swiss companies joined forces to produce and market high-quality milk and cheese products together. Today, Cremo AG – von Mühlenen makes the finest varieties of cheese using traditional ripening methods at 15 carefully chosen Swiss cheese dairies.

The firm’s specialities include cheeses which make any gourmet’s taste buds water: Gruyère A.O.P., Emmentaler A.O.P., Vacherin Fribourgeois A.O.P. and Raclette Mazot are all stars of the cheeseboard. The top products from Cremo AG – von Mühlenen regularly win prizes at the World Cheese Awards.