In this beautiful month of July, we went to Oberdorf, then to Stans to meet two cheesemakers who love their work and who shared a piece of life with us. Discover them in our Blog.
The cheese dairy Fahrmattli originated 200 years ago and while the facility has expanded, the cheese shop still stands where the original factory was situated. Today, Franz Lussi heads the Käserei Fahrmattli since Today, Franz Lussi runs the Fahrmattli Cheese Factory, supported by his wife. He is the only cheesemaker on board and regularly takes part in the Swiss Cheese Awards for recognition.
Käserei Fahrmattli is known for their bloomy rind soft cheeses. They feature 8 different varieties ranging from spicy (green peppercorn or chili pepper) to herbaceous (chives or mountain herb) and with surprizing flavors (hazelnut or pumpkin)! A pleasure to enjoy!
We had the great pleasure of meeting Sepp Barmettler, visiting his facility, and tasting is amazing cheeses.
Sepp Barmettler was born into the cheese business. His father was known for producing excellent Nidwaldener Bratchäs. Sepp learned his trade through the production of Sbrinz – the famous Swiss hard cheese. He then innovated with new ideas, new recipes and new methods of making soft cheeses. In addition, Sepp has developed other dairy products, including yogurts and dairy drinks, which are the result of his creativity and passion to develop something new.
Milk is the most important ingredient in the production of fine cheeses. Sepp works in partnership with 13 milk suppliers, all of whom are located within a 3-km radius. This means fast storage, transport and use of fresh raw milk. No wonder his cheeses are incredible!
Next year, Sepp Barmettler will celebrate 40 years of operating his cheese dairy! A fine career at the service of quality, know-how and traditions.