1993: Taking over of the business by Ewald Schafer, Milk Producer (Emmental cheese production site)

1994: Development and production of First Mont Vully cheese

1995: Approximately 4 000 kg Mont Vully cheese production; and some Emmental cheese

1996: Approximately 6 000 kg Mont Vully cheese production; and some Emmental cheese

1997: Mont Vully cheese production increased to 39 000 kg

1998: 43 000 kg Mont Vully cheese production. The last of Emmental cheese produced. Mont Vully cheese was awarded the Gold Medal at the International “Käsiade” in Austria

1999: Mont Vully cheese production increased to 69 000 kg, Cheese cellar re-built to accommodate semi-hard cheese

2000: Mont Vully cheese production increased to 80 000 kg; gradual restructuring of the dairy to accommodate semi-hard cheese production

2001: Mont Vully cheese production increased to 110 000 kg

2002: 120 000 kg of Mont Vully cheese produced

2003: Purchase of the dairy buildings through Ewald Schafer. Launching of Mont Vully cheese’s “siblings”: Mont Vully Bio and Mont Vully Réserve, 125 000 kg of Mont Vully cheese produced.

2004: 135 000 kg of Mont Vully cheese produced

2005: 172 000 kg of Mont Vully cheese produced           

2006: 170 000 kg of Mont Vully cheese produced.  Mont Vully Bio cheese was the Overall Winner of the 2006 Swiss Cheese Awards.

2007: 208 000 kg of Mont Vully cheese produced

2008: 220 000 kg of Mont Vully cheese produced

2009: 200 000 kg of Mont Vully cheese produced

2010: 210 000 kg of Mont Vully cheese produced. Mont Vully Réserve cheese was the Silver Medal Winner at the World Champion Cheese Contest WCCC in Wisconsin, USA. New cheese cellar built in Cressier

2011: Development and launching of the new Edel-Suisse Cheeses (Noble Swiss Cheeses), together with the Borisried Dairy

2013: Start-up of the new, “back-friendly” cheese cellar workplace in Cressier

2014: 20th Anniversary celebration party at the Open-Air Theatre’s world premiere of “1476,” on the original Battle of Murten grounds. Official Co-Sponsor of this event.

2015: New cheese press put into operation, Mont Vully Bio cheese Gold Medal Winner "Concours des produits du terroir 2015"

2018: World Champion Cheese Contest in Madison, WI, USA. Mont Vully Organic wins bronze overall and gold in its category. In the corresponding category, Classique wins silver. The Réserve achieves an excellent sixth place.