Idyllic Toggenburg, in the heart of Switzerland - unique milk is turned into brilliant cheese here and goes all over the world

A journey through time through our cheese production

The Güntensperger Story

2022

The Rossfallen cheese dairy becomes part of Güntensperger

The historic Rossfallen cheese dairy becomes part of Güntensperger. Master cheesemaker Reini Züger joins our company along with the crafting place - enriching Güntensperger not only with a unique cheese dairy, but also with valuable know-how.

With four places to create cheese, Güntensperger is well positioned to produce our high-quality classics at the request of our customers. In addition, the four cheese factories provide a well-equipped basis for the further development of our recipes and the creation of completely new cheeses.

Commissioning of the new cheese storage in Kirchberg, St. Gallen. The new cheese warehouse has space for 120,000 loaves of cheese or cheese products from Güntensperger Käse AG.

Güntensperger's newest and most modern cheese warehouse, plenty of space and the best ripening conditions

2022

Commissioning of a new cheese storage

2021

Bütschwil Käse AG is renamed Güntensperger Käse AG

Bütschwil Käse AG is renamed Güntensperger Käse AG 22 years after the purchase. The family business thus has a little more identity and reference to its origin and history.

This year, the former cheese maturing warehouse of the Appenzell cheese trading company Sutter-Fuster is also taken over in Appenzell. At this new location, with a specific climate, you have the opportunity to further refine up to 15,000 types of cheese that have already matured into rustic specialties. The Räss-Chäs specialty is also cultivated at this location.

Also this year, the Red Devil was awarded Super Gold at the World Cheese Awards in Oviedo (ESP), the greatest success of Güntensperger Käse AG in an international competition.

Güntensperger's cheese warehouse in the depths of Appenzell, mysteriously hidden in the fog - this is where special stories mature

The Güntensperger team with the Superstar cheese (Red Devil Extra), which has been awarded Super Gold internationally

2016

New larger cheese warehouse

The cheese warehouse at Güntensperger's new business location - state-of-the-art equipment for the best results

The expansion takes place, a new additional location in Lütisburg-Station is added. At the new location, there are 5 large cheese warehouses with packaging rooms, plus storage, office and the cheese store of Bütschwil Käse AG. The product range is continuously expanded.

2017

Branch office in Konstanz, Germany

In Germany, the branch office is founded in Konstanz. With the new branch we are expanding our network to the north. Markets can now be served more directly and in an immediate exchange.

2012

Family business strengthens itself from its own ranks

With Marcel Güntensperger, who was active in wrestling for a long time, Reto Güntensperger's younger brother also joins the family business and takes on the important role of storage technology and logistics. As a trained machine technician, Marcel Güntensperger ensures that the future of our own cheese ripening warehouse runs to perfection with the latest technology.

Marcel Güntensperger wrestling - Swiss national sport - an important part of his leisure time

Marcel Güntensperger joins the family business for warehouse technology and logistics

2013

From tansen to truck

The former milk collection with milk cans will be replaced by farm collection in 2013, which will be ensured by own trucks.

Traditional milk cans as they were still used by Güntensperger until 2013

Milk transporter trucks from Güntensperger against an idyllic backdrop - a very sensible renewal for milk transportation

2012

Founding of Güntensperger Käse

Foundation of Güntensperger Käse with the companies Bütschwil Käse AG and Müselbach Käse AG. First professional sales attempts with new products ("Roter Teufel" and "Firstkönig") are launched by Reto Güntensperger and his team.

2009

Master Exam

Reto Güntensperger successfully completes the master's examination and returns to his parents' business.

2005

First specialty and own brands

First own specialties and own brands are developed and produced in small quantities.

2000

25th anniversary of production in Bodmen

Master cheesemaker Heinz Güntensperger poses with his milk suppliers in front of the Bodmen cheese dairy on the occasion of the 25th anniversary of production in Bodmen.

Heinz Güntensperger and the milk suppliers on the 25th anniversary of production at the Bodmen cheese dairy

1999

Heinz Güntensperger buys the Bütschwil cheese dairy

Heinz Güntensperger buys and takes over the cheese factory in Bütschwil knowing that Reto Güntensperger would continue the family business Güntensperger Käse AG. The Bütschwiler Käserei becomes part of something bigger and is integrated into the Güntensperger family.

1994

Award for the best Appenzell cheese producers

Heinz and Peter Güntensperger are both awarded among the ten best Appenzell cheese producers.

The Güntensperger family at the Bodmen cheese dairy in 1994

Left to right:

Reto Güntensperger

his cousin Aemisegger Michi

Taster pen Wenk Michi

Heinz Guntensperger

(at the Bodmen cheese dairy)

Master cheesemaker and his son (the next generation of master cheesemakers) - Heinz Güntensperger and Reto Güntensperger

Heinz Güntensperger (back)

with his 10 year old son

Reto Güntensperger (front).

Newspaper article - both Heinz and Peter Güntensperger are honored as best Appenzell cheese producers in 1994

1992

125th anniversary of the Mettlen cheese dairy

A newspaper article reports on the anniversary of the Mettlen cheese dairy and the Güntensperger family.

Newspaper article - The Mettlen cheese dairy on its fabulous 125th anniversary

In the photo above left:

The milk suppliers of the Mettlen cheese dairy with their wives.

Master cheesemaker Peter Güntensperger with cheese wheels in the cheese cellar in Mettlen - 1992

Master cheesemaker Peter Güntensperger in the Mettlen cheese cellar

1979

Handing over the cheese dairy to the next generation

August Güntensperger hands over the Mettlen cheese dairy to his son Peter Güntensperger.

1975

Purchase of the Bodmen cheese dairy

At the age of 25, Heinz Güntensperger buys the Bodmen cheese dairy from Josef Eberle.

1974

Renovation of the Bodmen cheese dairy

Former master cheese maker Josef Eberle with his wife Anna in the Bodmen cheese dairy (today goat cheese production and experimental and training cheese dairy). The volume of the cheese kettle was 1000 liters of milk. The cheese factory was renovated shortly afterwards.

1968

Snapshot from history