The Tinterin cheese dairy
Several cheese dairies have recently embarked on major projects: new buildings, extensions or renovations.
In 2019, the Tinterin (Tentlingen) dairy, on the edge of the Singine, was used by half the producers of Chevrilles (Giffers). As a result, the amount of milk processed rose from 1.6 million kg to 2.3 million kg. It was the perfect time to completely renovate the cheese dairy, expand it with an annexe and purchase new production equipment. What had been hoped for in recent years was now financially feasible.
"All this work has been possible because, thanks to the IPG, at each and every step of the production process each member of the association receives a fair price for their efforts, whether it is the milk producer, the cheesemaker or the affineur. We are also aware of the essential role played by the Interprofession in terms of quantity and quality control and the importance of promoting Gruyère AOP.”
Christian Marro, president of the dairy company
The project began following the retirement of the former cheesemaker and the arrival of a new milk buyer in January 2018. Manfred Lauper worked hand in hand with the dairy company from design to completion. Its president Christian Marro recalls this period with satisfaction: "We completed this project in less than a year, thanks to the good understanding between us. It wasn't easy, the work was intense, there were many questions and discussions. Sometimes there were differences, but we always found a solution, common ground. We were a good team. The committee was 100% for the project, 100% behind Manfred."
"I was fortunate enough to be able to choose the production equipment myself," explains Manfred Lauper. "As I used to be a cheese dairy consultant, I was familiar with the facilities available on the market. I knew exactly what was efficient and practical for this kind of dairy." The cellar, renovated twelve years ago, remained unchanged. The Gruyère AOP cheeses are then aged at Mifroma AG in Ursy until they reach full maturity.
Over the four months of construction work, the cheesemaker was unable to produce Gruyère AOP. The milk went to other dairies. Financially, this was a difficult time for Manfred Lauper. But he was confident and he was right. "Today, I can produce 24 Gruyère AOP a day from my two vats," he explains. "Thanks to the twelve producers of Tinterin and Chevrilles, I expect an annual production of 180 tonnes." In addition, before the work began, the cheesemaker had two workers and an apprentice. Today, despite the fact that he buys an extra 600 thousand kilos of milk, he only has one worker and one apprentice.
As soon as they arrived, the Chevrilles producers became full members of the Tinterin dairy company, and they are also co-owners of the building, without needing to make a large financial investment. "As their dairy closed down a dozen years ago, they are happy and proud to have a cheese dairy again!" notes Christian Marro.
The President of the dairy company concludes: "All this work has been possible because, thanks to the IPG, at each and every step of the production process each member of the association receives a fair price for their efforts, whether it is the milk producer, the cheesemaker or the affineur. We are also aware of the essential role played by the Interprofession in terms of quantity and quality control and the importance of promoting Gruyère AOP.”