From Emmentaler to Mont Vully Cheese
We have registered the appellation Mont Vully Cheese and it is only produced at our small dairy in Cressier above Morat. This was not always so.
In 1993, when we took over, this dairy was producing mainly Emmentaler. As we were local people, we soon felt that Emmental cheese should be made in the Emmental and not in Cressier/Fribourg. Therefore, with great enthusiasm and optimism we put our hearts into developing a new kind of cheese. The first Mont Vully was produced in 1994: the cheese immediately found favour with cheese lovers; people began to ask for it more frequently and in larger quantities. As a result we were constantly able to increase production. As time went by, we were making more Mont Vully than Emmentaler and in 1998, only four years later, we stopped making Emmentaler altogether.
In 1998 we won a gold medal at the Käsiade in Tirol in a field of 357 competitors. In the semi-hard cheese category our Mont Vully was classified as exceptional. This award lent us wings and made specialist cheese buyers sit up and take notice.
The award of Swiss Cheese Champion to the Mont Vully Bio at the Swiss Cheese Championships on the 27th. October 2006 in Huttwil is yet another highlight in the history of our cheese. It is officially the best of them all and will hold the title for two years. The initial response is very encouraging. Have you tried it yourself? And if you have, how did you like the two new types? Why not send us an e-mail with your opinion! We are very interested in your judgement.