BRIGHT CLIENT
GUGGISBERG
CHEESE
Where
Traditions
Are Built
Wheel by
Wheel
In the heart of Ohio’s Amish Country, cheese manufacturing is an art
form – one that, since the 1960s, has
garnered national attention, awards
and accolades. Guggisberg Cheese
boasts an immense selection of expertly
crafted products that, with each wheel
produced, is wrapped in pride and held
to a higher standard of quality.
Hard Work, Innovation And
Exceptional Quality Drive
Success
Guggisberg Cheese was founded
in 1950 in Millersburg, Ohio, by
Alfred Guggisberg, whose interest in cheese production began
when he was a young man
growing up in the Swiss Alps.
Arriving stateside in 1947,
Alfred’s reputation for producing cheeses of exceptional taste
and quality began to spread. Before long, his skills were sought out
by local Amish farmers who were in
search of a market for their milk and
Guggisberg Cheese was born.
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Years of experimentation gave way to
a breakthrough in Swiss cheese production in 1960. Alfred’s new product, Baby
Swiss, introduced Americans to a new
rendition of the already popular Swiss
cheese variety. Baby Swiss agreed with
the American palate and the cheese’s
creamier taste and signature appearance began to grow in popularity; and
before long other cheese manufactures
wanted to get in on the action. But try as
they might, to this day, the cheese stands
alone – no other cheese manufacturer
has been able to replicate Alfred’s recipe
or duplicate the taste of the original Guggisberg Baby Swiss cheese.
A Legacy Becomes a Revolution
After his passing in 1985, Alfred’s son Richard took over the family business and currently serves as president. And while Baby
Swiss continued to be a popular choice
among American consumers, the flood of
imitation products hitting the marketplace
was an indication that Guggisberg Cheese
needed to grow beyond the success of its
popular Swiss cheese variety. Since taking
the reins, Richard took action to maintain a
strategy of innovation and top-notch quality while seeking to prioritize the development the company’s sales force.
“It’s easy to put a salesperson on the road,
but it’s a whole other ballgame when you
understand how those sales are conducted, how your products are being marketed
and how the food distribution system
works throughout the country,” Richard
explained. “Being able to manage all of
these moving pieces is not something that
you’re going to become an expert in over
the course of a few months or even a year.
It’s a long, steady process and it only can
only happen one step at a time.”
The effort has paid off. Today the company
owns facilities in Millersburg and Sugar-
Even as we continue to add new varieties of cheeses and expand our reach,
our mission will always be guided by our ability to manufacturer a quality product.
”