Portrait of natürli cheese maker Roland Rüegg

The cheese trade has a long tradition in the Zurich Oberland. Already in the fourth generation natürli Cheese maker Roland Rüegg his Dairy in Hinwil-Ringwil. And that with great success, because the 46-year-old has been working on renovation and expansion plans for almost three years. In the Coop newspaper Rüegg reports on the expansion.

A new, modern cheese dairy was his dream - in February 2021 this dream should become a reality and milk will finally flow through the numerous metal pipes. The new facility in Wildberg covers approx. 1100 square meters and is set up according to the latest standards.

Two new cheese chessi are ready and waiting to be put into operation. Up to four million kilos of milk are to be processed in the new dairy in Wildberg in the future. That sounds like a lot, but don't worry, the craft is not neglected: "We use the most modern technology and yet we still need knowledge and know-how for the raw material milk and cheese production," emphasizes Roland Rüegg.

In his new company in Wildberg, Rüegg will also be the innovative one cheebab produce: A vegetarian kebab made from cheese that is well received by the public and picks up on the trend towards a meatless diet.