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Come and see for yourself! As I stand here in the cheese-making room, surrounded by the familiar sights and sounds of my beloved craft, I can’t help but feel a sense of passion and purpose. From the moment I was old enough to understand what my family did for a living, I knew that I wanted to follow in their footsteps and become a cheesemaker.

I come from a long line of cheesemakers, stretching back five generations. My great-great-grandfather was one of the first cheesemakers in our village, and his craft has been passed down through the years. I feel fortunate to have had the chance to carry on our family tradition, and I am proud to be a part of a family that has dedicated their lives creating something so special and delicious.

EM SAPOY Production Article

Ever since I was 16 years old, I have been working alongside my family in the cheese-making room. I have learnt so much from them, and I have come to love every aspect of the process. From the early morning processing of fresh raw milk into Emmentaler AOP cheese to the late night clean-ups, I have embraced every challenge and opportunity that has come my way.

For me, the most rewarding part of being a cheesemaker is the moment when the final cheese is ready to be tasted. When I cut a piece out of a wheel of Emmentaler AOP, I feel a sense of pride and accomplishment that is hard to describe. To see the look of joy and satisfaction on the faces of my customers and my family as they taste my creations is a truly magical moment.

This long-standing tradition is a piece of me that I love sharing every day with all my family. And with you.


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