Tufertschwil Cheese Dairy
In 1992, Walter Räss and his wife Annelies Räss-Huser took over Cheese Dairy Tufertschwil from his parents. From the beginning, all milk purveyors from the surrounding area brought their fresh milk semi-daily to the cheese dairy. A great deal of attention was paid to the cheese’s quality. At a maximum of 60 loaves a day, they were able to spend a great deal of time ensuring high quality cheese, giving special attention and care to each. This tireless and monitored effort resulted in many awards for Walter and Annelies’s cheeses.
In 2001, they decided to pivot to produce a cheese from pure Jersey milk, fundamentally changing the future of the cheese dairy. Come early 2014, they decided to focus completely on the production of Chällerhoker cheese, and since then have produced exclusively Chällerhocker and Tufertschwiler cheese in their dairy.
