The mudstone cellar
Our mudstone cellar with his natürliThe great climate offers ideal conditions for the maturation of sophisticated cheeses. The natürli Cheese cellar was built on the model of natural cellars. In contrast to modern cellars, we deliberately do without air conditioning in the eight vaults.
The cheese would lose its aroma if the air was circulated. Thanks to floor heating installed above the mudstone slabs, the climate can still be regulated. When you visit us in Saland or one occasion book with us, we will be happy to guide you through our claystone cellar.
On the tour you will learn interesting facts about the cheese trade in the Zurich Oberland, microbiology and the art of cheese maturation from our cellar masters.
Cheese care
Up to 200 tons of cheese mature in our claystone vaulted cellar. This is where they develop their characteristic taste. But cheese is not just cheese - and so each loaf deserves individual care in order to find its flavor.
Our cellar employees take care of the loaves on a regular basis, partly by hand, partly supported by a lubrication robot specially designed for the natürli Cheese cellar was developed.