Production of soft cheese, fresh cheese, processed cheese and breaded products under the brands BAER, Galbani, Président and Salakis.
Lactalis Suisse SA (BAER)
6403 Küssnacht am Rigi (Bahnhofstrasse 67) · SwitzerlandNew on Amplifa
About Lactalis Suisse
Lactalis Suisse SA, which emerged from the soft cheese dairy founded by Edwin Baer in 1922 in Küssnacht am Rigi, produces and distributes cheese specialities for the Swiss and Austrian markets. At its headquarters in Küssnacht am Rigi, BAER soft cheeses are made from Swiss fresh milk using a traditional process: after pasteurisation, the milk is coagulated with rennet, the cheese curd is moulded, salted and ripened for eight to twelve days in the ripening cellar under controlled climate conditions. The portfolio includes soft cheeses, filled soft cheeses, fresh cheese (marinated, for frying), processed cheese, breaded products and vegetarian items. In addition, the company distributes the brands Galbani, Leerdammer®, Président, Salakis (100 % pure sheep's milk) and Société. Before packaging, the products undergo quality checks and laboratory inspections; regular follow-up checks and tastings also take place at the point of sale. Sales are made through retail as well as the Baer-Lädeli shop in Küssnacht.
- Site
- Küssnacht am Rigi
- Processes
- Soft cheese production (pasteurising, coagulating with rennet, cutting the curd, moulding, salting,, Packaging of soft cheese after quality checks and laboratory inspections, Cheese production (soft cheese, fresh cheese, processed cheese, breaded products), Quality controls and laboratory inspections, Export, Baer-Lädeli (retail shop)
- Materials
- Swiss fresh milk, Sheep's milk (100 percent pure, Salakis brand), Sheep's milk (100 % pure)
- Industries
- Dairy industry, Food/Cheese
- 01
Milk delivery (well chilled)
- 02
Processing and pasteurisation
- 03
Coagulation with rennet
- 04
Cutting the curd and moulding
- 05
Salting
- 06
Ripening 8–12 days in the ripening cellar
- 07
Quality checks and laboratory inspections
- 08
Packaging
- 09
Distribution (retail, export, Baer-Lädeli)
Raw materials and processes
Swiss fresh milk
Well-chilled fresh milk of the best quality delivered forms the basis of BAER soft cheeses.
Sheep's milk (100 % pure)
Pure sheep's milk is used for the Salakis brand.
Locations
Küssnacht am Rigi
CHHeadquarters and production (cheese dairy, soft cheese)
- Materials
- Swiss fresh milk, sheep's milk
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Soft cheese production (pasteurising, coagulating with rennet, cutting the curd, moulding, salting,Food processing (no industrial manufacturing process) | – | – | – | – | Swiss fresh milk, Sheep's milk (Salakis) |
| Packaging of soft cheese after quality checks and laboratory inspectionsFood processing (no industrial manufacturing process) | – | – | – | – | – |
Additional services
Company history
- 1922
Edwin Baer founds a soft cheese dairy in Küssnacht am Rigi.
- 1928
BAER produces the first BAER Camemberts.
- 1950
Galbani builds up distribution in Switzerland via wholesalers.
- 1970
Galbani opens a branch in Switzerland, entry into retail; Italian mozzarella launched.
- 2006
Lactalis acquires Galbani.
- 2008
Lactalis acquires Baer AG, the largest Swiss soft cheese producer.
- 2009
Président products available throughout Switzerland.
- 2011
Salakis brand introduced in Switzerland.
- 2013
Entry into the Austrian market.
- 2016
Redesign of the BAER product design.
- 2021
Lactalis acquires Leerdammer.
- 2022
BAER celebrates its 100th birthday; Galbani celebrates 140 years.