Cheesemaker Reto Güntensperger grew up in the historic Bodmen dairy, his bed mere steps from the room where his father & grandfather crafted Appenzeller by hand in their 1,500 litre vat. By 1999, his father and two brothers moved operations into the village of Butschwil below, purchasing the fallow dairy and rebuilding it, expanding their family business as their own children grew into the company. The dairy is now a model of balance between modern efficiency and time-honoured tradition. Reto only uses milk from the herds grazing on the high altitudes for this cheese It is a cream added cheese, it is richer and more decadent than most of the cheeses from this cheese-rich region.
