A tour of the Humidor
Anyone who has ever tasted cheese directly in the cheese cellar knows that cheese from the cellar tastes more intense and authentic than cheese from plastic packaging. How do you ensure that the cheese retains its characteristic aroma on its way from the cellar to the customer? Quite simply: We bring the cellar to the customer!
In order to be able to offer customers cheese as fresh as from the cellar, natürli zürioberland AG has developed an innovative and bold concept: The cheese humidor. After an intensive development phase lasting several years, during which the construction, climate control and materials were fine-tuned, the first cheese humidor in Switzerland opened in the spring of 2014 in Jelmoli Food Market in Zurich.
The wood of ours Humidore comes from forests in the Zurich Oberland that are managed sustainably.
Im Humidor work
Do you have a flair for fresh regional food and are you a good seller? Then apply.
We look forward to seeing you!
The climate
The humidor offers a shopping experience for all the senses: entering the humidor, you enter a cheese cellar in miniature, also in terms of climate. In the humidor, cool 15°C and about 94% humidity prevail throughout. This corresponds to the real climatic conditions in a cheese cellar. Thanks to ideal climatic conditions, the cheese can be stored openly in the humidor - so it retains its unadulterated aroma.
The people
Im Humidor you will receive expert advice from our trained staff.
Discover unknown varieties, newly interpreted classics or rare delicacies. Between 250 and 300 types of cheese are waiting for curious cheese lovers.
The range is varied and versatile. In addition to regional cheeses, which make up the majority of the range, we offer the Humidor also selected specialties from abroad. More about the natürli Humidor read in this article.