STRÄHL KÄSE AG

Address: Bahnhofstrasse 1, 8573 Siegershausen TG

History

Paul Strähl Senior set up his own business in 1935, laying the foundations for today's Strähl Käse AG. When he built a modern cheese dairy in Siegershausen in 1954, he was one of the few pioneers who believed in the future of new types of cheese. His self-will proved him right. He had the foresight to lay the foundations for today's cheese dairy on a 24,000 m2 plot of land next to Siegershausen railroad station. What began on a small scale back then has now grown into a healthy business with over 80 valuable employees.

Around 50 dissatisfied farmers in and around Siegerhausen were the reason why Paul Strähl became the new milk buyer in the region at the beginning of the 1950s. After talks with Mr. Senn, the president of the dairy farmers, an agreement was quickly reached. In return, Paul Strähl promised to build a modern cheese dairy in the tranquil village of Siegershausen. The result was a cheese dairy that was one of the most efficient milk processors at the time. With a capacity of 5000 liters of milk per day, it was well above the average for other dairies, which was around 2000 liters. Today, the amount of milk processed daily is up to 160,000 liters!

Certifications

• IFS Food 6.1
• Suisse Guarantee
• Halal

cheese assortment

The cheese dairy specializes in fondue and raclette cheese production. However, their range also includes other semi-hard cheeses and various soft cheeses. They also offer many flavorings, such as pepper, chili or garlic.

What makes DEN STRÄHL cheese so special?

• Regional milk is processed directly
• Months of maturing in a top modern cheese cellar
• Careful care and monitoring of the ripening process
• Full-bodied taste and delicious flavored varieties
• Innovative new products