Stories

23 July 2021 - Mohamed Ben Abdelmalek began his professional career at Emmi’s Tunisian subsidiary Vitalait as a machine operator for fresh products. Now he works in administration. The 39-year-old wants to seek out new challenges.

19 July 2021 - Gil, Rafael, Chiara and Georg: four apprentices who have completed their training at Emmi talk about their best Emmi moments and the exciting experiences they have had.

16 July 2021 - You are what you eat, as the saying goes. Is this also true for cows that eat hay in the winter and fresh grass in the summer? Let us clear things up for you.

9 July 2021 - Did you know that up to 150,000 cheese wheels are stored in the heart of the Kaltbach caves, that several hundred thousand people in Switzerland work with milk and dairy products, and that 9 litres of this already come from sustainable production? These aren’t only exciting (Emmi) milk facts we’re revealing to you on today’s “Fact Friday”.

25 June 2021 - Milk processor Vitalait in Tunisia offers dairy farmers prospects and promotes sustainable, regional milk production through a foundation. This encompasses topics such as the careful cultivation of soil and the economical use of water.

18 June 2021 - Daniel Seiler has worked as a diving instructor, waiter, tour guide and lorry driver. Then he became a team leader in logistics in Emmen and today he continues to develop the transport systems. The 52-year-old embraces change and tackles new challenges head-on.

11 June 2021 - The most popular cheese in Switzerland isn’t Emmentaler, Tilsiter or Gruyère. Mozzarella beats them all, particularly in summer when people like to eat Mediterranean-style food. But it is actually an oddity among cheeses.

1 June 2021 - Today, 1 June, is World Milk Day, which is reason enough to talk about milk. For once, let’s turn our attention to goat’s milk. Many people love its signature taste, while others turn up their noses. Why is that? And how does goat’s milk differ from cow’s milk?

14 May 2021 - Emmi’s nine executive assistants are a bit like the company's behind-the-scenes managers. For it all to work, trust and strong relationships are needed – both of which are closely linked to Emmi’s culture of appreciation.

7 May 2021 - They already believed in organic produce and sustainability 25 years ago: the founders of our Cowgirl Creamery subsidiary, Peggy Smith and Sue Conley. Their pioneering work has created a successful company which, with a new team, wants to continue to grow and win over new customers with specialities produced by hand.

30 April 2021 - How to be happy at Emmi over the long term and what an Emmi moment means to him.

23 April 2021 - In the video portrait series “Our Farmer Ambassadors”, we regularly introduce one of our farmer ambassadors. Today, the Pfefferli family's "Lernort Bauernhof" educational farm is in the spotlight. Judith and Franz Pfefferli welcome school classes and offer a farm playgroup, seasonal courses and gardening courses for children.

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?"

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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

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.

30. April 2020 - Sustainable yogurt pot wins

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

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

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

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

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.

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

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.

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