As one of the oldest cheese trading companies in the world, Fromage Mauerhofer AG is able to look back on a rich and long tradition. Since its foundation, this traditional cheese dairy has promised top quality and pays attention to sustainable production at all levels. Animal welfare and fair wages for dairy farmers are central points of the company philosophy and essential for the success of the cheese dairy.
Please introduce your company in three sentences
Cheese, just like 100 years ago. Made from fresh raw milk regionally by top cheesemakers and cared for by hand.
Are your products certified? If so, which certifications do they have?
Even though many of our cheeses are actually certified (organic, mountain), we only indicate our own criteria. These are aimed at traditional production, as only village cheese dairies can ensure. And that is what we are all about.
What does a normal working day look like for you?
Luckily for us, there is no such thing as a normal working day — it is very versatile. Whether we are working on a new creation with one of our cheese makers, introducing the hygiene protocols for the new cellars or even writing a text for a newsletter: the main thing is that there is always a good reason to taste a nice piece of cheese.
Which channels do you use to sell your products?
We started with direct sales to private individuals. Thanks to Farmy, we have been able to further expand this channel. We have also added specialist cheese shops, delicatessens (like Globus) and some very nice restaurants, hotels and catering providers. We are incredibly hopeful that the situation will soon allow them to become active again.
Why did you decide to work with Farmy?
Our philosophies are in sync with one another: To provide customers with sustainably good food that guarantees enjoyment and at the same time contributes to the preservation of our traditional production culture.
Have daily processes, routines or even sales channels changed due to the Corona crisis?
There is naturally a strong shift towards online platforms. The number of individual portions to be cut and packaged has increased accordingly and we have had to reorganise this part. On the other hand, the whole gastronomy industry has completely disappeared almost overnight. However, we are fortunate to be one of the industries that is still allowed to work at all.
What changes has the crisis brought about for your company?
Naturally, hotels, restaurants & caterers no longer need cheese at the moment, regardless of how beautifully matured it is. However, the demand from private individuals has risen dramatically. Where we used to be able to sell more whole wheels, we now cut, pack and beautifully label them every day. On the positive side, there are many more people are enjoying our cheeses now — even if it’s less in kilograms.
Do you see any potential or opportunities arising from the crisis?
I hope that many people will come to appreciate the value of high quality, regionally produced food even more. And that some will get used to the convenience of direct delivery.
Anything else you’d like to say?
Don’t forget the cheese, it improves your mood!