It started once upon a time, long ago in 1896, with the great-grandfather Glauser. In the deep Emmental, the art of cheese making began with him. Over five generations, the Glauser family has become wonderful cheese artisans, with the goal of developing unique and delicious flavors and improving and enriching the range of Swiss cheeses for discerning customers. Housi glouser, who wasn’t an or- dinary emmentaler, wanted to see the world. At least he made it to the other side of the mountains, where he managed to show the guys in Wallis how to make good Raclette cheese. After years of trying, he finally came up with a recipe that he was happy with. As a result, he got homesick. Oh! since then, he’s been following his old recipe together with Urs and Chrigu and producing Raclette cheese somewhere in the valleys behind bern. a classic and yet something very special.
