The cheese factory in Switzerland is counted among the oldest professions that has survived the century, a craft that is threatened with extinction by the competition with the corporations. After a lot of consideration, Markus Spycher has gathered his bravery to continue the family operation that had already been shut down with his father, wife and children. Today, fresh cheese, yogurt and butter are made every other day and successfully sold at the market. Father and son work together as a harmonious team capable of achieving a great deal without speaking a word. The images tell us about the passion of the two cheese makers as they remain mute, but still say a great deal. For more information, visit: www.kaesespycher.ch
Matured over 130 Years
The cheese factory has existed since 1866 at the Bleienbach location. With his great feeling for tradition and innovation, Markus Spycher has succeeded in combining the traditional quality of the old craftsmanship of making cheese with the use of modern technology. In this manner, the cheese factory has been able to survive in competition with the corporations without losing the special charm of individuality and proximity to the customer.
Naturally from Enthusiasm
To ensure the quality and natural purity of the products, only strictly tested raw materials are used at the cheese factory. The milk only comes from dairies in Bleienbach with integrated production free of silos. Products like Bleienbach cheese, which is exclusively produced by Markus Spycher, gets its unique taste from this approach and can be enjoyed with a free conscience.
