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#Nutrition #People #Sustainability #Company

Stories

Perspectives and stories about Emmi, our products and the people behind of it all.

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"I like to try new things"

9 April 2021 - At age 30, she is the first woman at Emmi to head a department in production. A department with an all-male staff. She admits she still makes mistakes, but also knows what she's capable of. Her motto is: you should never have to wonder “what if?"

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Transport yourself to the Engadin mountains, one spoon at a time

26 March 2021 - Together with Engadin star chef Dario Cadonau, Lataria Engiadinaisa (LESA) is launching three new yogurt creations. The ingredients are sourced primarily from the Engadin and the surrounding region and bring a breath of mountain air to the table.

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Yusuf explains

19 March 2021 - What makes his job as a machine operator exciting and varied and how it is a great way to start a career.

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Eat less sugar without sacrificing enjoyment this Lent

12 March 2021 - Many intend to do it, but only few actually see it through: giving up something for Lent. Sugar is pretty high on the list of things people choose to give up. But that doesn't mean you have to give up great-tasting food. We've got some great ideas for treating yourself during Lent.

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Inspiration for healthy and quick lunches when you're working from home

24 February 2021 - Going to the canteen, the restaurant or picking up a roll at the bakery over lunch - that was once the case. In the home office, we have to wield the wooden spoon ourselves. How can you whip up a healthy lunch in no time? We show you how. We also have some tricks up our sleeve for those who don’t like to cook.

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Our employees exlpain Sihem explains

11 February 2021 - Why she never played with Barbie dolls and preferred to build Lego. She talks about why her job as an automation technician at Emmi brings a smile to her face.

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#Company Construction of new Emmen cheese dairy

3 February 2021 - A completely new, state-of-the-art, resource-saving cheese dairy is being built at the Emmen site for a cost of CHF 50 million. The investment provides numerous farmers with long-term prospects. For Emmi, it is a commitment to Switzerland as a business location and to the cheese industry.

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#Sustainability Leftovers from the holiday feast? The refrigerator guide

6 January 2021 - Every year, around 300 kilograms of food per Swiss resident are thrown away. It doesn’t have to be like this. With the right refrigerator system, food and leftovers from even lavish holiday menus will keep for longer.

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#Sustainability 90 % of our milk is sustainable and cows have names

9 December 2020 - Emmi is a pioneer of the “swissmilk green” sustainability standard for the Swiss dairy industry. Today, nine out of every ten litres of milk that we process in Switzerland are sustainably produced. To further improve animal welfare, environmental protection and prospects for farmers, we are extending our commitment to sustainable milk to our activities beyond Switzerland.

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It's time to get melting again!

2 December 2020 - Potatoes with raclette, bread with fondue – why do we always use the same ingredients? If we take a look at what people do abroad, we have plenty of room for imagination. Plus, we reveal what good raclette cheese has got to do with a ball of wool.

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#People Changing jobs during the crisis

18 November 2020 - Emily King’s duties as a marketing specialist at Emmi Roth were seriously affected by the pandemic.

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#Nutrition Less is more

5 November 2020 - Emmi Caffè Latte is our best known and most successful product. It has become the benchmark in its category since its launch 15 years ago, which is why the recipes have to date been left basically untouched.

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#Company From the Kaltbach cave to your doorstep – at the click of a mouse

28 October 2020 - Measuring 2.3 kilometres and with space for more than 100,000 cheeses, the scale of the Kaltbach cave is breathtaking – just like the unique flavour of the cheese that is aged there.

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#Sustainability Gerber Fondue is often good after

29 September 2020 - We throw away too much food that's actually still good to eat. Gerber Fondue has been popular for decades because it tastes great and has a long shelf life.

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What happens when you brown milk?

23 September 2020 - Browned milk smells strange and is annoying when it happens at home. However, in some cases this procedure is quite intentional and makes for a delightful taste.

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#People The story of: Jakob

21 September 2020 - We are proud of our corporate culture. It is as unique as the people who work for Emmi. One of our goals is to actively promote the further development of our co-workers.

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#Sustainability "Topless" for the environment

17 September 2020 - Emmi is removing the extra plastic lids on dairy products like cream and crème fraîche.

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#People On the road with Eli

10 September 2020 - After one year in loading, distribution and picking, it's time to start driving lessons in the 40-tonne lorry, and then at 18 they're ready to complete transport orders independently: our budding road haulage specialists.

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#Nutrition What's the purpose of salt in cheese?

02 September 2020 - Sometimes it's the simple questions that yield the most interesting answers. First, the basics: Salt has to do with microflora, with disinfection and with sensory aspects.

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The story of: Marlon

19 August 2020 - We are proud of our corporate culture. It is as unique as the people who work for Emmi. One of our goals is to actively promote the further development of our co-workers.

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#Company Digitalisation: the cultural change is already under way
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#People The story of: Nicole

29 July 2020 - We are proud of our corporate culture. It is as unique as the people who work for Emmi. One of our goals is to actively promote the further development of our co-workers.

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#Nutrition Why isn’t ice cream rock hard?

15 July 2020 - When you take a steak out of the freezer, it’s as hard as a rock. But ice cream isn’t – why is that? Sugar and the freezing process are the secret to light, creamy ice cream.

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#People The story of: Simon

24 June 2020 - We are proud of our corporate culture. It is as unique as the people who work for Emmi. One of our goals is to actively promote the further development of our co-workers.

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Immune booster

17 June 2020 - Functional and personalised nutrition can help support the immune system.

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#People The story of: Urs

27 May 2020 - We are proud of our corporate culture. It is as unique as the people who work for Emmi. One of our goals is to actively promote the further development of our co-workers.

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#Sustainability Protein: it’s almost everywhere

19 May 2020 - Protein is hugely popular. Whether they’re young, old, sporty, leisurely, body-conscious – many consumers value a protein-rich diet.

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#Sustainability Dairy products are often good for longer...

12 May 2020 - ... than it says on the best-before date. This date is only an indicator of quality. It is by no means a use-by date, after which an item of food should no longer be consumed.

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#Company #Sustainability Emmi Sustainability Award 2019

30. April 2020 - Sustainable yogurt pot wins

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The fifth wave

6 April 2020 - Coffee is a consumable commodity with a long history. At the beginning of the 20th century the ‘black gold’ was only available to wealthy people as a luxury product. But since then, the coffee business has developed in waves.

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#Sustainability The fight against plastic

23 March 2020 - Single-use packaging - especially plastic - is becoming increasingly frowned upon.

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#Nutrition You are what you eat

11 March 2020 - Flexitarian, fruitarian, vegetarian, vegan. The list of nutritional plans and diets just keeps getting longer and longer.

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#People Four at once

2 February 2020 - In Ostermundigen, four young women are training to become road transport specialists – a remarkable state of affairs.

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#Nutrition Käsewähe – a treat for the taste buds and a great way to use up leftovers

3 February 2020 - Winter is raclette and fondue season. However, the absolute classic cheese dish for February is Käsewähe, a savoury cheese tart.

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From baker to head of the mozzarella production team

20 January 2020 - In an increasingly digital and international world, our jobs are changing fast as well. Emmi and its employees are constantly developing to stay fit for the future. Among them is Manuela Steiner.

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#Nutrition Start the new year with plenty of protein

6 January 2020 - We've all been there: after overindulging during the holidays, we want to get back on track as quickly as possible by doing more exercise and eating healthier.

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#Company Emmi Landquart: 100 million kilograms of milk made into cheese

16 December 2019 - The cheese production facility in Landquart specialising in raclette cheese has surpassed the 100 million mark.

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#Nutrition "Alles in Butter?" – Everything good?

9 December 2019 - Christmastime is cookie time – which means butter time: Despite the fitness and health trend, many people cannot do without butter on their bread or in their baked goods.

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#Nutrition A drink that regulates the system

1st November 2019 - The season of roasted nuts, chocolate, mulled wine, gingerbread and decadent menus will soon be upon us.

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‘I’m down-to-earth – that fits with Emmi’

2 December 2019 - While Emmi Caffè Latte is at fewer ski races this winter, we are now the main sponsor of ski star Wendy Holdener.