14th November 2025
cheese culture
When Heritage Melts Into Innovation: Seiler and the Craft of Perfect Raclette.
At just 33, and since May 2024 Noemi Decurtins is the CEO of Seiler Käserei AG in Giswil in the heart of Switzerland.
When Noemi Decurtins talks about raclette, the entrepreneur becomes an ambassador of Swiss cheese culture. At just 33, and since May 2024 the CEO of Seiler Käserei AG in Giswil, she speaks with shining eyes about her current favorite creation – the “Flammkuchen Edition”, a raclette with a hearty, autumnal character. Yet in her words there’s more than culinary enthusiasm: it’s a deep conviction that true craftsmanship, regional roots, and authenticity matter more than ever in an increasingly digital world.
For almost a century, Seiler has stood for tradition and excellence. Founded in 1928, the family-run company has grown into one of Switzerland’s leading raclette producers. Numerous awards – including nine Swiss Cheese Awards and the World Championship title in 2023 – attest to a craft driven by precision, passion, and foresight. “What we do at Seiler carries weight,” says Decurtins – referring not only to the maturity of her cheeses, but also to the responsibility the company bears toward people, its region, and the living culture it represents.
Founded in 1928, the family-run company has grown into one of Switzerland’s leading raclette producers.
Tradition with a Future
For Noemi Decurtins, who hails from eastern Switzerland and comes from a family of cheesemakers, raclette is far more than a product – it is a living expression of Swiss identity.
“Raclette stands for community, calm, and exceptional quality – values deeply rooted in our culture,” she says. This philosophy also shapes the company’s relationships with its milk producers. Seiler relies on long-term partnerships, fair prices, and short transport routes. Especially in times of global market turbulence – when a so-called “milk surplus” is driving prices down – Decurtins deliberately takes a stand: “We refuse to bow to price wars. For us, quality and origin take precedence over short-term market dynamics.”
That approach pays off. National and international connoisseurs alike trust the Seiler name. Anyone who tastes their cheese recognizes it instantly – harmonious in aroma, fragrance, melt, and texture, with unmistakable character. “An exceptional cheese speaks to all the senses,” Decurtins explains. “You taste it and know immediately: that’s a Seiler.”
Since 2022, a modern, above-ground cellar has complemented the natural cave, allowing precise control for specialty varieties
Maturing in Stone – Perfection Through Nature
Nowhere is Seiler’s understanding of quality more tangible than in the heart of a mountain. At the southern end of Lake Sarnen, the cheese wheels mature inside a 95-meter-long former military tunnel acquired in 2004 and transformed into a natural cave cellar. Constant 11°C, stable humidity, and a geological mix of dolomite, flysch, and chalk create conditions that can hardly be replicated artificially. “Here, nature fine-tunes the process,” says Decurtins. “Each wheel develops its own signature.”
Since 2022, a modern, above-ground cellar has complemented the natural cave, allowing precise control for specialty varieties such as the Flammkuchen Edition. The comparison between both aging environments is fascinating: “In the cave, the cheese develops a deeper color and a reddish rind – nature leaves its mark,” she explains.
The comparison between both aging environments is fascinating: “In the cave, the cheese develops a deeper color and a reddish rind – nature leaves its mark,” she explains.
Leadership With Integrity
When Decurtins joined the executive board, she brought fresh energy to the traditional company – without altering its soul. Together with her two co-directors, she redefined Seiler’s core values: joy, success, responsibility, and respect. Leadership is now deliberately shared. “Every leadership change brings a cultural shift,” she says. “We don’t just want to define our values – we want to live them every day.”
A key focus lies on a culture of openness and a renewed approach to recruitment. Expertise can be taught, she believes – but attitude cannot. “We look for people who identify with our philosophy, who stay curious and take ownership.” Training young professionals is also close to her heart. Those who complete an apprenticeship at Seiler should leave not only with technical know-how, but also with values that shape the broader Swiss cheese industry. In this way, Seiler influences not just taste, but also the culture of cheesemaking itself.
Noemi Decurtins speaks with shining eyes about her current favorite creation – the “Flammkuchen Edition”, a raclette with a hearty, autumnal character.
Regionally Rooted – Internationally Admired
Deeply anchored in central Switzerland, Seiler continues to expand its reach. The acquisition of Molki Meiringen AG in 2024 strengthened the company’s regional base and secured long-term milk processing in the mountain region. At the same time, global interest in authentic Swiss raclette is growing.
Younger generations, in particular, are rediscovering raclette as a shared dining experience. “This ‘social dining’ captures what raclette has always been about: togetherness, pleasure, and real conversation,” says Decurtins. In an era defined by artificial intelligence and constant acceleration, raclette stands for deceleration, sensuality, and craftsmanship – what Decurtins calls “conscious quality of life.”
Numerous awards – including nine Swiss Cheese Awards and the World Championship title in 2023 – attest to a craft driven by precision, passion, and foresight.
Curiosity With Character
Despite its heritage, Seiler remains bold and inventive. New creations continue to surprise – and strengthen the brand. The “Dubai Raclette”, originally a spontaneous idea, became a commercial hit in 2024. Currently, a “Mojito Raclette” is maturing in the Giswil cellars – a symbol that innovation has its place even in traditional crafts. “Projects like these show that tradition and experimentation can inspire each other,” Decurtins says. “That’s what keeps our industry alive.”
Her vision for the decade ahead is clear: Seiler aims to be a model for a modern, responsible cheese culture – sustainable, education-focused, internationally respected, and always committed to genuine craftsmanship. “We are a significant player in the Swiss dairy industry,” she concludes. “When we speak, people listen. That’s both a privilege – and a responsibility.” Under Noemi Decurtins, Seiler has become more than just a cheesemaker. It is a symbol of lived Swiss values – a place where tradition meets innovation.
Seiler Raclette (CH)
Industriestrasse 45, 6074 Giswil, Switzerland
website: www.seiler-kaese.ch
instagram: www.instagram.com/seilerkaese