Schwarz-weiss-Aussenansicht der Käserei Studer aus der Bodenseeregion im Thurgau

150 years of cheese history

The story of Studer specialty cheesemakers goes back a long way. The Hatswil dairy cooperative was formed back in 1867. In 1929 the dairy was taken over by the first generation of the Studer family – thereby laying the foundation for an unprecedented success story.

Thanks to its focus on regionality and innovation, combined with the art of traditional cheesemaking and the latest technology, the dairy has created various high-quality, specialty cheeses with a certain je ne sais quoi ever since – in line with the guiding principal of «Original. Different». Brands such as «Der scharfe Maxx», «Der edle Maxx», «Füürtüfel», and «Alter Schweizer» have long been a firm fixture on the cheeseboards of cheese connoisseurs, embodying the best that cheese can offer. 

No matter what happens, we will not stop discovering and venturing into the world of the unconventional. Look forward to more out-of-the-ordinary moments of enjoyment – there are plenty more to come. Studer specialty cheesemakers is one of a kind. Original. Different – and uniquely excellent.

Thomas Studer relates a 150-year success story

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Our history
1929 The beginning of a big story
The first generation of the Studer family takes over the Emmentaler cheese dairy from 1867
Käserei Studer anno dazumal, Hatswiler Käsereigenossenschaft vom Bodensee
1988 The third generation takes over
Thomas and Daniel Studer are taking over the business
Schwarz-weiss-Aussenansicht der Käserei Studer, Käserei in der Ostschweiz für Halbhartkäse und Hartkäse
1992 The ideas are growing
Käserei Studer switches the cheese production from producing Emmentaler cheese to Appenzeller Cheese. Three years later the first cheese specialty enters the market (Wällechäs)
Käsezubereitung bei der Käserei Studer
1999 The liberation
The liberation of the Swiss cheese market brings along new chances. Since 2000 we are developing new cheese innovations.
Bauarbeiten: Käserei Studer baut in der dritten Generation aus
2003 A big step forward
«Der scharfe Maxx», at the beginning with one X, is born and is developing nicely from then on
Der scharfe Maxx ist die erfolgreichste Marke der Käserei Studer, Käsespezialität seit 2003
2006 The drive for more
Expansion into other countries as well as first successes with «Alter Schweizer»
Käse-Marktstand: Käserei Studer exportiert Käse in die ganze Welt
2009 Investments for tomorrow
Expansion of the cheese cellar up to the current capacity. One year later new construction of the cheese production
Aussenansicht der Käserei Studer, wo seit über 150 Jahren Käse produziert wird.
2010 The range is growing
«Der edle Maxx 365» is ready for the big show and off to the retailers, «Füürtüfel» & Co are also ready to go.
Käselaib «Maxx 365» mit aufgeschnittenen Käsescheiben, Feigen, Trauben und Brot.
2013 The acquisition
From now on we are part of the Emmi Group, however we continue to run the business self-contained
Hauptsitz der Emmi Gruppe in Luzern. Die Käserei Studer ist eine Tochtergesellschaft von Emmi.
Today We are looking forward to the future

The entire team at Käserei Studer works with insatiable enthusiasm to redefine the boundaries of cheese making. We draw on 150 years of experience and the firm will not to rest on our laurels. This is how new products are constantly being created, for example the «Rapsody».

Beim Vorkäsen in der Käserei Studer entsteht der Käsebruch durch die Bearbeitung mit der Käseharfe
Käser bei der Arbeit
Are you curious to learn how our specialty cheeses are produced?

Find out which steps are required to craft our high-quality cheeses, discover the secret to our long-standing, consistently high quality, and get a glimpse behind the scenes.

Cheese production