Emmi celebrated the 100th anniversary of its St. Karli site in Lucerne on 29 and 30 May 2026, welcoming around 300 guests from the fields of agriculture, politics, commerce and the media. The traditional cheese cellar is still considered one of the most important places for maturing Sbrinz and symbolises Central Swiss cheesemaking craftsmanship, careful maturing and high quality.
Up to 60,000 wheels of Sbrinz mature in the Emmi St. Karli cheese cellar in the heart of Lucerne. The cheeses have been carefully refined here by hand since 1926. Parts of the historic cellar are below the water level of the River Reuss and have been providing constant climatic conditions and enabling efficient use of energy for the maturing of the cheese for decades.
In his address, Marc Heim, Executive Vice President Switzerland at Emmi, described the location as an important part of Emmi’s Swiss cheese expertise. He emphasised the importance of experience, care and craftsmanship when it comes to mature cheese specialties. Robert Emmenegger, Managing Director of the St. Karli site, gave an insight into the history and the day-to-day quality work in the cheese cellar. With their great passion, craftsmanship and many years of experience, ten employees ensure that around 80 per cent of the entire Sbrinz AOP can mature under optimal conditions.
Origin, craftsmanship and maturing characterise Sbrinz to this day
Sbrinz AOP is made from fresh raw milk in Central Switzerland and neighbouring regions. The protected designation of origin stands for living craftsmanship, careful maturing and clear quality specifications. Sbrinz matures for at least 18 months, often much longer. Meticulous refinement and the knowledge of the experienced cheesemakers give Sbrinz its distinctive flavour and typical depth.
As part of the panel discussion, Peter Hegglin, President of Sbrinz Käse GmbH and Council of States, Josef Wyss, Head of Cheese Varieties at Emmi, and Sbrinz producer Pirmin Dörig discussed the future of Swiss cheese culture, the importance of maturing and craftsmanship, and the challenges of an increasingly international market. It became clear that products with character, craftsmanship and regional value creation are becoming more important again for many consumers.
Following the official part, guests were able to experience the historic St. Karli cheese cellar themselves on a guided tour and gain a direct insight into the maturing and care of the Sbrinz wheels. There was also plenty of opportunity for tasting: Sbrinz in all its diversity took centre stage at the joint aperitif and tastings.
Emmi strengthens the further development of Sbrinz
Emmi has been responsible for marketing Sbrinz since 2023. The aim of the partnership with the brand organisation is to further strengthen the brand, make better use of market potential and develop Sbrinz sustainably.
The agreed targets were exceeded in 2025. The anniversary event also showed that traditional products such as Sbrinz have a future when expertise, quality and professional marketing work together.
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