UNIQUE, HAND SELECTED CHEESE FROM SINGLE PRODUCERS

Thoughtful selection, knowledge & export of specialist cheese from Switzerland.

Käseswiss has a focus on flavour, seasonality and direct relationships with cheesemakers. We are here to aid cheesemakers getting their cheese to customers, and to assist our customers to get extraordinary cheese whilst also experiencing a connection to its source.

KÄSESWISS

"Since 2005 KÄSESWISS has been leading the way in a commitment to grass-fed cheese with biodiversity of pasture being paramount".

What looks like a simple summer meadow in the Swiss Alps is in fact a complex ecosystem with over 120 different plant varieties.

Biodiversity

Quality / Grass-fed

Quality. We have access to limited production cheese made from the milk of grass-fed animals. These are animals eating fresh pasture or hay with a biodiversity unmatched in many other countries. This is Alpine grazing in the summer months, high up in the mountains where there is remarkable biodiversity in plants.

Cheeses from Switzerland are mostly produced in small village and alpine cheese dairies.

Unique

Tradition / Environment

These cheeses are made possible by a special combination of environment, animals, and people. Cheesemakers continue the legacy of Swiss traditions, following alpine farming practices of small herds, ethical animal husbandry and unique methods in the cheesemaking room. Cheesemakers use raw milk and often self-produced starter cultures to make their cheese, allowing nature to do its amazing work with as little intervention as possible. The result is authentic cheese, produced by people working in tune with nature.

High-Quality Milk + Craftsmanship = Unique Natural Cheese

CLEAR TRACEABILITY, cOLLABORATION & COMMITMENT

Where our cheese is coming from is also easily recognised through these symbols:

Switzerland Alpine

The designation "Produit Suisse d'alpage" is reserved for products that have been produced and processed in the high altitude alpine regions during the summer months, produced according to the traditions of alpine farming practices.

Switzerland Mountain cheese (Bergkäse)

In order to be able to use the mountain and alpine labels, the cheese must be composed mainly of raw materials from these areas, and as a general rule, have also been made in such areas.The purpose of these labels is to provide formal protection to mountain and alpine products as well as greater transparency.

Switzerland AOP cheese

AOP stands for “Appellation d’Origine Protégée”, or “Protected Designation of Origin” (PDO) in English. Products labelled with this mark are produced, processed and refined in a clearly defined region. For AOP cheese, this means that the milk is sourced from the same region in which it is made into cheese and in which the cheese is matured.

Twelve different cheeses from Switzerland currently bear the AOP quality seal

Berner Alpkäse and Berner Hobelkäse, Bloder-Sauerkäse, Emmentaler, Glarner Alpkäse, L’Etivaz, Le Gruyère, Raclette du Valais, Sbrinz, Ticino Alpkäse, Tête de Moine, Vacherin Fribourgeois, & Vacherin Mont-d’Or

KÄSESWISS is actively supporting the production tradition and skill of Swiss Alpine cheesemaking, as well as promoting the value of high quality milk achieved through good animal husbandry and care of the Alpine lands. Our company places a strong emphasis on the sustainability of cheesemaking in Switzerland - and through our new initiative "Natural Alpine Cheese" we aim to help maintain traditions and improve the quality of the cheese that is made.

Export from Switzerland to U.K., Europe, Australasia, Asia +

We can take care of the whole process, door to door. With over 20 years in the Swiss cheese environment, we have built a complete network of partners who are reliable & solution orientated. From our building of long-term relationships with cheesemakers, affineurs, Swiss cheese industry insiders, transporters & local regulators, our partners have trust in our commitment to supplying extraordinary cheese.

CONTACT

ABOUT US

FOUNDER, RACHAEL SILLS

Rachael comes from a background of dairy farming - with an understanding of the processes and challenges of farming, and 30 years working in the international specialist cheese industry. In addition to her expertise in cheese selection, she has hands-on experience in the cheesemaking and affinage fields which furthers her knowledge and understanding of the complete cycle of cheesemaking. Under Rachaels direction, Käseswiss has developed comprehensive export processes & routes, with excellent partnerships in the export framework.

In placing a strong emphasis on the sustainability of cheesemaking in Switzerland, Rachael started the new initiative of “Natural Alpine Cheese” - to actively support the production tradition and skill of Swiss Alpine cheesemaking, as well as promoting the value of high quality milk achieved through good animal husbandry, a total focus on grass-fed milk, and care of the alpine lands.

Rachael is a regular cheese judge for Swiss, U.K. and other global cheese competitions. Rachael has a commitment to food being produced the right way, and the rethinking of modern farming methods.

Käseswiss Switzerland was joined by Christoph Räz & Simona Reiniger in 2025, as they shared a common purpose in their work.

CHRISTOPH RÄZ

Christoph Räz is a Swiss trained Master Cheesemaker and owns his own cheese dairy, producing traditional Emmentaler AOP and other unique cheeses. In conjunction with cheesemaking, Christoph runs a specialist cheese store adjacent to the dairy.

Completing his training in various companies throughout Switzerland gave Christoph extensive insight into a wide variety of cheese production. After completing his training Christoph joined his father's business, which he eventually took over in 2003, and has been running the 3rd generation cheese business ever since.

For almost 20 years Christoph has also been actively involved in a number of organisations within the Swiss cheese & dairy industry, giving him unique experience and knowledge of the whole industry. In 2008 Christoph also supervised a development aid project for a cheese dairy in Chile.

• 3rd generation Master Cheesemaker (Emmentaler AOP & other specialities)

• Specialist cheese retailer

• Active involvement in Swiss cheese and dairy organisations. (Vice president Emmentaler Association 2009 to 2022)

• International advisory work in the cheesemaking field.

SIMONA REINIGER

Simona Reiniger is a cheese professional with 20 years experience across the Swiss specialist cheese industry. After starting out in Zürich building her knowledge by working for an innovative and ground breaking cheese business, Simona followed that up by being the 2IC of a new specialist Swiss cheese export company and was integral in developing the new export framework and building client relationships.

Simona has an extensive knowledge of Swiss cheese export processes, whilst also a total commitment to individual cheese quality - and an understanding of how to maintain quality standards. She has experience with the preparation and realisation of various food certification schemes such as BIO & FSSC.

Simona’s cheese tasting skills are regularly called upon in her monitoring of cheese quality, but also as a judge in Swiss & Alpine cheese competitions.

"One of my great passions is cheese, I love cheese in all its variations. I have real respect for the work of cheesemakers and dairy farmers. It is unspeakably beautiful how much passion, ambition and trust they put into their products". Simona Reiniger