Many years of experience and professional know-how combined with rigorous quality management and the necessary sensitivity in dealing with the valuable raw materials from nature are our recipe for success.
How it all started
The history of the natürli zürioberland ag goes back to the 1990s. At that time, the association "Cheese Dairy Association of the Zurich Mountain Region" was founded. The aim of the association was to promote the production and sale of cheeses, dairy products and specialties from the Zurich mountain region.
Fredy Bieri, pioneer of raw milk cheese in the Zurich Oberland and long-time managing director of natürli, pursued the goal of securing the livelihood of the village cheese dairies and preserving the traditional cheese culture in the region. Since 1995, natürli zürioberland ag has been offering a comprehensive and versatile range of high-quality cheeses and dairy products from regional small cheese dairies.
In 1996, the trademark "natürli" was registered for the first time. In 2005 the warehouse in Saland in the Töss valley (Tösstal) was purchased, where natürli zürioberland ag still has its headquarters. In autumn 2018, Marc Heller took over as Managing Director of Fredy Bieri.
Tradition meets innovation
In addition to the traditional craftsmanship of cheese, the natürli zürioberland ag attaches importance to a spirit of innovation. In 2014, the world's first walk-in cheese humidor was opened in the city of Zurich.
More humidors will be opened in various regions of Switzerland in the coming months.
In 2018, another cheese innovation celebrated its premiere with the launch of the Cheebab. Developed by Rüegg cheese dairy, Cheebab is a vegetarian alternative to kebap based on grilled roast cheese and how the kebab is prepared on a spice.