The passion for cheese runs deep in the Rupp family. And now it is the third generation. He was only thirteen when Josef Rupp, the founder of the company, made cheese on his own. He used the money he earned to pay for tuition at a Swiss dairy school. And with great success.
Picture left to right: Josef Rupp I. (Company founder), Josef Rupp II., Gertrud Rupp
In 1908 he was the first person in Austria to begin producing Emmental cheese in the Swiss way. By the 1920s he was already exporting his wheels of Emmental cheese to Italy, Belgium, North Africa and America. The introduction of processed cheese production in the mid-1930s led to the family company’s expansion and increased exports.
It was in the 1950s that the cornerstones for today’s success were laid. Josef Rupp II prepared the way for “Enzian Käsle” and other processed cheese specialties to become successful brands. His wife, Gertrud Rupp, successfully followed in his path, making decisions that were as brave as they were prudent. And now it is the third generation of the entrepreneurial family that shares the responsibility for a company operating worldwide. And their passion for cheese.
Picture left to right: Tarek En-Nazer, Daniel Marte, Josef Rupp, Laura Rupp, Stefan Walter