Affinage, refinement and export of Swiss raw-milk cheese specialities to over 40 countries

Lustenberger & Dürst SA

Hünenberg See (CH) · Heitenried (CH) · Old Tappan, NJ (USA) · Barcelona (ES)New on Amplifa

1862Founded

approx. 100Employees

approx. CHF 80 millionAnnual revenue

over 6,700 t/yearCheese processed (Hünenberg)

over 40Export countries

About Lustenberger & Dürst

Lustenberger & Dürst SA is a Swiss company specialising in cheese affinage and trading, with around 100 employees and annual revenue of around CHF 80 million. The cheese specialities – including raclette, fondue blends, raw-milk cheeses such as Lustenberger 1862 and the extra-hard cheese Sbrinz AOP – are produced by partner dairies from fresh raw milk (hay and grass feeding) according to traditional recipes without artificial additives. Maturing takes place in the affinage cellars in Hünenberg (ZG) and Heitenried (FR), complemented by the exclusive cheese humidor at the Langrüti with controlled humidity of 88% and 9.5 °C. Every year, over 6,700 tonnes of cheese are processed in Hünenberg with modern packaging systems and exported to over 40 countries. The head office is located in the villa in Langrüti Park in Hünenberg See; branches exist in Spain and the USA, plus a partner network including Italy and Great Britain.

Site: Hünenberg See
Processes: Affinage (cheese maturing) in affinage cellars, Cheese packaging with modern packaging systems (over 6,700 tonnes annually), Cheese affinage (maturing), Packaging, Export, Recipe/marketing platform, Direct sales (cheese boutique)
Materials: Swiss raw milk (hay and grass feeding), Mountain milk, Sbrinz AOP (extra-hard cheese), Raclette cheese, Lustenberger 1862 (raw-milk cheese), Affinage (cheese maturing), Sbrinz AOP, Fondue blends
Certificates: IFS, BRC
Founded: 1862
Employees: approx. 100
Industries: Food/Cheese trading, Food retail, Gastronomy

01
Raw milk from local village dairies
02
Cheese maturing (affinage) in Hünenberg and Heitenried
03
Careful selection by Maîtres Affineurs
04
Packaging in Hünenberg
05
Export to over 40 countries

Raw Materials and Processes

Swiss raw milk (hay and grass feeding)

Fresh raw milk, processed just a few hours after milking in local dairies.

Mountain milk

Milk from herb-rich mountain meadows as the basis for characterful mountain milk cheeses.

AFF

Affinage (cheese maturing)

Traditional, months- to years-long careful care and slow maturing, partly in the cheese humidor.

SBZ

Sbrinz AOP

Extra-hard cheese from 25 selected valley and alpine dairies of Central Switzerland, matured for 24–30 months.

RAC

Raclette cheese

Swiss raclette cheese traditionally matured for at least 3 or 5 months.

FON

Fondue blends

Freshly grated blends of hand-picked Swiss raw-milk cheeses according to a Swiss traditional recipe.

Locations

Hünenberg See

Head office, office, affinage, packaging/processing

Materials: Raw-milk cheese, raclette, fondue, Sbrinz AOP

Packaging systems
Cheese humidor at the Langrüti (88% humidity, 9.5 °C)
Affinage cellar

Heitenried

Affinage cellar

Materials: Raw-milk cheese

Affinage cellar

Old Tappan, NJ

Branch (LeSuperbe Cheese USA Inc.)

Barcelona

Branch (Lustenberger Iberica)

Products

**LeSuperbe Fondue freshly grated**Freshly grated cheese blend · Food/Retail

**LeSuperbe Swiss Raclette Gourmet**Affinaged for at least 5 months · Food/Retail

**Sbrinz AOP LeSuperbe Humidor**Affinaged for 24–30 months · Gastronomy/Delicatessen

**LeSuperbe Fondue Gourmet**Traditional recipe · Food/Retail

**LeSuperbe Fresh Fondue with Prosecco**Raw-milk cheese with Prosecco D.O.C. · Food/Retail

Inside the production

Cheese enjoyment: Swiss raw-milk cheese specialities

Industries

Food/Cheese tradingFood retailGastronomy

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Affinage (cheese maturing) in affinage cellarsHeat treatment	–	–	–	–	Raw-milk cheese, Mountain milk
Cheese packaging with modern packaging systems (over 6,700 tonnes annually)Assembly	–	–	–	–	Cheese, Plastic (reduced packaging, approx. 80% less)

2 Anlagen & Maschinen

Machine	Manufacturer / model	Quantity	Working area	Year built	Site
Packaging systems	–	–	–	–	Hünenberg
Cheese humidor (storage/maturing facility with controlled humidity 88% and temperature 9.5°)	–	–	–	–	Langrüti

Additional services

Cheese affinage (maturing)PackagingExportRecipe/marketing platformDirect sales (cheese boutique)

Quality

Certification according to IFS and BRC ensures above-average production reliability. Environmental and resource protection are systematically anchored in planning and development processes.

Evidence	Hünenberg See
IFS
BRC

History

1845
Niklaus Dürst travels to America on behalf of the Glarus government and founds New Glarus in Wisconsin
1862
Niklaus Dürst founds a cheese trading business in Zurich
1920
Maurice Lustenberger and Niklaus Dürst join forces to form Lustenberger & Dürst