Labour and Production Policies
Raw materials. We process only fresh and natural raw milk, without any chemical or genetically modified additives. Ongoing supervision guarantees the highest quality.
Production. After the rennet has coagulated the gelatine is finely chopped up. In order to solidify the cheese granules, the cheese granule-whey mixture is warmed, and the cheese curd pressed in the shapes for approximately 20 hours. Afterwards, the cheese loaves are laid in a salt bath. The salt subserves the shelf life and the flavour.
Storage. After the salt bath, the cheese loaves are delivered into the maturation room, where it is regularly turned over and cultivated. Our cheeses mature slowly, and it can take 3 to 18 months until they are edible. The flavours differ depending on the maturity. The younger the cheese, the milder is the flavour. Only when the cheese has fully matured, does it develop its perfect bouquet.
Sales and distribution. Alibona AG is the sales and marketing business venture of the following cheese making dairies: Cheese dairy Edlischwil, Cheese dairy Engelburg, Cheese dairy Fischbach, Cheese dairy Wildberg and Cheese dairy Wüthrich AG in Steinebrunn. We sell our products exclusively to wholesalers and retail businesses.