• Kaese Spezialitaeten der Kaeserei Studer
    Original. Different.
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  • Kaeserinde Der scharfe Maxx der Kaeserei Studer, Rohmilchkaese und Schweizer Kaese
    Original. Different.
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  • Kaeselaib der Kaeserei Studer, Rohmilchkaese und Schweizer Kaese
    Original. Different.
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  • Füürtüfel Käse, der Schweizer Halbhartkäse mit Gewürzen
    Original. Different.
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Schweizer Käserei produziert Schweizer Käse, die Käserei im Thurgau, Käserei Studer
Cheeses

Specialty cheeses for connoisseurs

How do you like your cheese? Balanced and mild – or sharp and aromatic? Whatever you prefer, at Studer specialty cheesemakers you’ll find a cheese to tingle your taste buds. We don't hold with always having the same old thing on your cheeseboard. Rather, we produce specialty cheeses that open your eyes to brand new culinary delights. Has that whetted your appetite? Great – because Studer cheese is really something!

Carpaccio vom Rind,  Gericht mit Käse vom Schweizer Sternekoch
Recipe

Carpaccio of Black Angus with beet

Black Angus beef is one of the most popular cattle breeds in the world. In his take on this premium beef, Christian Kuchler adds panache by teaming it with red and yellow beet, and hazelnuts from the region of Piedmont. Gossamer-thin slices of «Le Baron» add the crowning glory to this classic Italian starter. A superb taste and easy to prepare!

Cheeses

Specialty cheeses for connoisseurs

How do you like your cheese? Balanced and mild – or sharp and aromatic? Whatever you prefer, at Studer specialty cheesemakers you’ll find a cheese to tingle your taste buds. We don't hold with always having the same old thing on your cheeseboard. Rather, we produce specialty cheeses that open your eyes to brand new culinary delights. Has that whetted your appetite? Great – because Studer cheese is really something!

Carpaccio vom Rind,  Gericht mit Käse vom Schweizer Sternekoch
Schweizer Käserei produziert Schweizer Käse, die Käserei im Thurgau, Käserei Studer
Recipe

Carpaccio of Black Angus with beet

Black Angus beef is one of the most popular cattle breeds in the world. In his take on this premium beef, Christian Kuchler adds panache by teaming it with red and yellow beet, and hazelnuts from the region of Piedmont. Gossamer-thin slices of «Le Baron» add the crowning glory to this classic Italian starter. A superb taste and easy to prepare!

Cheese to cater for every taste – our range

Discover our iconic “Der scharfe Maxx”, our fiery “Füürtüfel”, and many other specialty cheeses.

Our cheeses

  • Der freche Maxx
  • Der scharfe Maxx
  • Der edle Maxx 365
  • Füürtüfel
  • Alter Schweizer

Big competition – enter now!

Get airborne with us! And not just because our cheeses make you feel like you’re on cloud nine! Win the star prize and you’ll bag yourself a flight in a zeppelin over Lake Constance for two people! 

Want to take part but don't have a code? Just use this free code and you're already one step closer to the prize: CTE9PQV

You can find details on all the main prizes and how to enter by going to:

To the competition

Die Käselaibe reifen im Salzbad für die perfekte Herstellung von Qualitätskäse
Production

How is cheese made? At Studer it takes knowledge, skill, and passion

Studer specialty cheesemakers is no normal dairy – and that’s a good thing. We’re always on the lookout for something special, without moving away from the art of traditional cheesemaking. We combine creativity with experience, and passion with specialist expertise. Just like our cheeses, we let our ideas mature to make sure the final product is utterly convincing – and tastes fantastic.

Production

How is cheese made? At Studer it takes knowledge, skill, and passion

Studer specialty cheesemakers is no normal dairy – and that’s a good thing. We’re always on the lookout for something special, without moving away from the art of traditional cheesemaking. We combine creativity with experience, and passion with specialist expertise. Just like our cheeses, we let our ideas mature to make sure the final product is utterly convincing – and tastes fantastic.

Die Käselaibe reifen im Salzbad für die perfekte Herstellung von Qualitätskäse