Our unwavering devotion to the high art of cheese making is what makes Lustenberger 1862 so unique and distinctive. It all started 150 years ago in Entlebuch: the company founder Maurice Lustenberger perfected 100 percent natural cheese making with a great deal of passion and pioneering spirit. A passion influenced by the summer months spent with his grandparents on Alp Thörli in Entlebuch, inspired by the fresh country air, mountain pastures and cows – the elements that gave his cheese its striking flavour back then as well as today. We still produce our original Lustenberger 1862 based on the old recipe of the best raw milk from cows, who only eat fresh herbs and hay. Crafted traditionally by hand, the cheeses mature under the loving watchful eye of our master affineurs for 180 days in the family cellar into a distinctive fruity, tangy cheese – as original and authentic as Switzerland itself.