Raised to enjoy cheese, he got his start making Emmentaler. Even then though, his true passion was for soft cheeses; he experimented with them on the side, piecing together different recipes. Despite the difficult 1990’s – a time of great instability for the cheese sector – Ueli Moser kept testing, kept creating and trying his luck. In 1990, master cheese maker Ueli Moser, then 29 years old, and his wife Patricia took over his parents’ Emmentaler cheese factory in Lustdorf. But even then, he continued to experiment with new recipes for soft cheeses. His diligence was rewarded in 1996 with the first award for his Riesling x Silvaner, which was marinated in the, then eponymous, wine.
Five new cheeses and three years later – in 1999 – Patricia and Ueli Moser founded bonCas AG and moved the soft-cheese production to Dotzigen in Bern lake district, where it remains today.
Ueli Moser and his team use only milk from the surrounding area and the nearby Jura region for their products. It is with that milk that they create traditional soft-ripened cheeses and full-fat or creamy cheeses that are smear-ripened or marinated in white wine.
It was in 2007 that bonCas AG – in collaboration with Schwyzer Milchhuus – officially launched its export activities. A small step, destined to lead bonCas to great success. The distinctions that the company is regularly awarded – the coveted Swiss Cheese Award or that of the DLG (German Agricultural Society) and the constantly growing number of bonCas AG employees are just two of the signs of mounting success. Currently bonCas AG boasts an assortment of 20 products and is continually bringing new creations and innovations to the market.