Käserei Studer AG

About Käserei Studer

Käserei Studer AG is a specialty cheese dairy in Hefenhofen in Thurgau (Switzerland) that specialises in the production of cheese specialties. Originating from the Hatswil cheese dairy cooperative founded in 1867, the operation initially produced Emmentaler and later Appenzeller cheese; from the 1990s onwards, its own cheese specialties such as «Wällechäs» were developed. Today the range includes brands such as «Der scharfe Maxx», «Der edle Maxx 365», «Füürtüfel» and «Alter Schweizer». Production combines traditional cheese-making craftsmanship with state-of-the-art technology; the milk comes from regional milk suppliers in the surrounding area. The value chain includes cheese production, maturation in the company's own ripening cellars, recipe and brand development, and export. In Hefenhofen, the company also operates direct sales through its own cheese shop (Chäsi-Lade). Since 2013, Käserei Studer AG has belonged to the Emmi Group and continues to be run independently. Motto: «Original anders».

Site

Hefenhofen TG

Processes

Cheese specialty production, Cheese shop (direct sales), Recipe/brand development (e.g. «Der scharfe Maxx», «Füürtüfel», «Alter Schweizer»), Export

Materials

Regional raw milk

Founded

1867

Industries

Food/Cheese dairy, Milk processing

1. 01

   Milk intake from regional suppliers

2. 02

   Cheese production

3. 03

   Maturation in the company's own ripening cellars

4. 04

   Recipe and brand development

5. 05

   Sales (cheese shop, retail) and export

Milk and Processing

Locations

Hefenhofen

CH

Cheese dairy/production and cheese shop (Chäsi-Lade)

Materials

Raw milk

• Ripening cellar
• Wood-chip heating system

Cheese Specialties

Inside the production

History

1. 1867

   Founding of the Hatswil cheese dairy cooperative (Emmentaler cheese dairy in Hatswil)

2. 1929

   The first generation of the Studer family takes over the cheese dairy

3. 1988

   Thomas and Daniel Studer (third generation) take over the management

4. 1992

   Switch of production from Emmentaler to Appenzeller; three years later, the first cheese specialty (Wällechäs)

5. 1999

   Liberalisation of the Swiss cheese market; from 2000, the start of cheese innovations

6. 2003

   Market launch of «Der scharfe Maxx»

7. 2006

   Development of the export market and first successes with «Alter Schweizer»

8. 2009

   Expansion of the ripening cellar to its current capacity and commissioning of the wood-chip heating system

9. 2010

   New building for cheese production; market launch of «Der edle Maxx 365» and «Füürtüfel»

10. 2013

    Acquisition by the Emmi Group; Käserei Studer AG continues to be operated independently