natürli: Enjoyment with origins
The natürli zürioberland ag sells regional cheese specialties from traditional Swiss cheesemakers under the regional label "natürli“. We also produce high-quality dairy products and cottage cheese in our own dairy in Saland in the Töss Valley.
Natürli Käse, and natürli dairy products are available at numerous regional and national retailers, in our cheese humidors, at the major distributors and in our Webshop .
Milk - a raw material of the highest quality
It all starts with milk: For our cheese and dairy products, we only use milk from cows that were not fed with silage.
This milk is characterized by the fact that it does not have to be pasteurized to produce high-quality cheese, but can be processed at lower temperatures. This preserves a large part of the natural bacterial flora that gives the cheese its characteristic aroma.
We pay our dairy farmers a fair milk price which is above the usual price.
As part of the association "natürli Quality Zurich Oberland " we are working to further promote the quality of milk and milk products. The association promotes training and the exchange of experiences between all actors in the value chain - from the original producer to the sales front. The association is also committed to transparency in the value chain, both internally and externally.
Our cheesemakers
The cheese trade has a long tradition and is often passed on over generations in small family businesses. We work with around 30 commercial cheese factories with whom we have a long-term partnership. A fair distribution of added value is the basis for the long-term success of our model.
Time and patience
Every cheese has its own story. The natürli cheeses are stored in ours for around 9 months on average mudstone cellar in Saland. Compared to other cheese manufacturers, this is an above-average maturing time. We allow our cheese this long maturing time so that they can develop their unique aroma.
Extra-hard cheeses can also be matured for several years and some special delicacies up to ten years before they are sold.
Special treatments
Around 200 tons of cheese mature in our mudstone cellar. This is where they develop their characteristic aroma. But not all cheese is the same - and so each wheel deserves individual care in order to develop its flavor.
Our cellar workers maintain the wheels regularly, partly by hand, partly supported by a lubrication robot specially designed for the natürli cheese cellar was developed.