In Switzerland, cheese-making is a true art.

In small village cheese dairies, master cheese makers combine handed-down, age-old cheese-making tradition with the best of modern technology, preserving the original taste while complying with stringent hygiene controls.

Real Swiss cheese is made by hand and aged for at least four months. Twice daily, the farmers bring their fresh raw milk to the cheese dairies. Then, as it has been for generations, the cheese-making begins.

In Switzerland, cheese is subjected to the strictest foodstuffs laws by the Swiss Federal Office for Public Health. As a result, every phase of the cheese-making process is thoroughly checked to maintain the highest quality-from the health and diet of the cows to the hygiene of the milking equipment to the individual manufacturing processes. And of course, only cheese that achieves the highest levels of quality and taste are permitted to reach the consumer.