Pirmin Döring of the Käserei Bürg is quite enthusiastic and full of humor! Five years ago, he realized his dream by taking over this cheese dairy, passionate about his job, his eyes sparkle when he talks about his specialties and his love for good flavors.
His cheese dairy is known for its Sbrinz cheese production (about 5 tons per year). He leaves the cheeses in the salt bath for 25 days, takes care of them for 20 days, then leaves them for 4 months in the cellar, and then they go to a cheese maturer in St-Karli/LU to age for 20 months.
In addition to Sbrinz, Pirmin has developed his own specialties, often awarded with Swiss Cheese Awards, which you can discover in our November Box. On the day of our visit, he prepared a sumptuous and well-presented tasting. Together with his wife Daniela, they made this moment really special and very appreciated. The highlight of the visit was undoubtedly the preparation of two portions of raclette in his special oven, just for us. A generous and also very appreciated attention.