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BERGSENN AG


Brochure Bergsenn download

THE EXCELLENT QUALITY OF A GENUINE GRISONS MOUNTAIN CHEESE
The delicious mountain cheese specialities are produced in the heart of the Grisons mountains, in the holiday region of Savognin (around 1,200 metres above sea level) and in Disentis. The rich, nourishing mountain and Alpine milk comes from dairy farmers who spend much time lovingly tending their pastures and flowery meadows. They let their cows graze on the luscious mountain and alpine pastures where more than 300 varieties of flowers and herbs grow.

Special ripening processes in mountain caves and in the natural rocks inside the caves give the Savognin, Grisons and Heidi-Alpen mountain cheese the desired level of ripeness. The hand-made mountain cheese specialities are available with various degrees of ripeness in different flavours.

Bergsenn AG markets its Grisons mountain cheese specialities in Switzerland and abroad.


History
1977 Peter Odermatt sets up the cheese processing plant in Savognin and begins his career as a cheese maker.
2002Creation of Bergsenn AG.
2004Acquisition of the Untervaz cheese plant.
2013MIFROMA acquires Bergsenn AG.
2014Production ceases at the Untervaz cheese plant in mid-May.
2014Technical facilities are developed at the Savognin cheese plant.
2014The Disentis cheese plant is expanded and the production capacity increased.
2014Bergsenn obtains MQ-Fromarte certification.


Key figures
Net turnover: 12,7 millions CHF (2015)
Average daily production: 4 tonnes (2015)
Annual production: 1,024 tonnes (2015)
Product range: 124 varieties (2015)
Number of employees: 41 (2015)
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