Activities and know-how of Milco

Our raw material

Our milk is collected daily from around 80 milk farmers in Gruyère and pays de Fribourg, or within a radius of less than 25 km around our production site. We have worked with most of these farms for more than 50 years. A relationship of trust and loyalty has thus been built over the years with our milk producers, whom we know personally.

The milk collected is transported quickly to our production site of Vuisternens-en-Ogoz, where it is meticulously inspected before being transformed.

Milco works to get the most from its milk in different forms:

Fresh milk :

As soon as it arrives at our production site, the milk is immediately gently pasteurized to ensure its conservation. Meanwhile, it carefully preserves its nutritional and organoleptic characteristics. After being placed in bottles, Milco fresh milk is delivered during the day and is available the next day in the stores of our principal customers, or 24 hours after having been collected from the producer. This very short cycle is the reason that we speak of “Fresh pasteurized milk”.
All of our milks are available in either “whole” or “drink” versions.

SEE THE MILCO MILK PRODUCT SHEET

Creams :

The cream is separated from a portion of the milk by centrifugation. After gentle pasteurization and thanks to a special process, it crystallizes for several hours to obtain typical smoothness. This process makes it possible to obtain the Double Crème of Gruyère of the consistency and taste that are so characteristic and appreciated.

Double Crème from Gruyère Milco will enhance your dishes and desserts.


SEE THE DOUBLE CREAM PRODUCT SHEET FROM LA GRUYERE MILCO

Butter :

Butter is obtained from fresh milk cream. After pasteurization, butter cultures are added and the cream cures for 12 to 18 hours. This process gives the full and typical aroma of old-style butter. Next the cream is churned using the traditional method until it reaches the stage of butter grains and buttermilk. The butter grains are separated from the buttermilk and kneaded again to allow homogeneity of the product.
The butter is then molded. This step is done manually for a portion of our production. This is also the stage at which the grains of salt are added for our slightly salted lumps of butter.

On a slice of bread or as the final touch to refined dishes, our Beurre Milco de Tradition will satisfy the taste buds of the finest gourmets!


SEE THE MILCO BUTTER PRODUCT SHEET

Cheeses :

Another part of the milk is transported to the manufacturing vat. According to the recipes of Milco, cheese cultures and rennet are added. The work in vats can start and last around two hours under the expert hand of our master cheesemaker. After coagulation and slicing, the desired size of the grain is obtained. The content of the vat is distributed into the molds and pressed for two hours.
Then, the cheese is moved to the drainer before being dipped in the salt bath for twenty-four hours. The rounds are placed on spruce wood planks in the maturing cellar. They will be turned over and rubbed meticulously with salt water many times over several months. The cheese then enters a period of ripening which varies depending on the desired results: the longer the period, the more mature the cheese will be and the more its taste will be pronounced. The temperature, humidity of the cellar and constant care will influence its taste, color and texture. During all these months, quality checks will be done regularly.
When the cheese reaches maturity, it is ready for commercialization. It is ticketed, cut into rounds, slices or portions.

As an aperitif, in fondue, in a raclette, for dessert, or ready to let your imagination take over, all that remains is to taste our Milco cheeses!


SEE PRODUCT SHEETS FOR CHEESES (LE POYA, L'ARMAILLI, LE CORBIER)

Yogurts :

Sugar, milk powder and lactic ferment are added to the pasteurized milk. These ingredients are selected with care and based on a specific Milco recipe for each yogurt. They give it the characteristic tangy flavor and aromas. In the case of set yogurts, the aromas are added at the time that the containers are packaged. These are then maintained in a warm room at 43°c for 3 hours. After this, the containers of yogurt are quickly cooled to 4°c. In the case of stirred yogurt, the mix of milk, sugar and yogurt culture mature in vats that are also at a temperature of 43°c. The mass of yogurt is then cooled and stirred while adding various fruits.

Each person can find his preferred yogurt within the varied range of quality yogurts with an inimitable traditional flavor offered by Milco.


SEE THE PRODUCT SHEETS ON OUR YOGURTS (MINI DUO, CLASSIQUE, SPÉCIALITÉS, FINESSE AND SPASSEFF)

To the consumer, in Switzerland and beyond…

Milco mainly distributes its products in Switwerland, particularly the French speaking area. A wide range of its products are available at Coop, Migros, Manor, Casino, Aligro, Denner Satellite, Visà- vis, Pam, Proxi, Volg… as well as in numerous cheese shops and independent sales outlets. Several institutions (hospitals, schools …) and hotels-restaurants are also customers.


Since 2009, Milco has sought new export markets. The other “Cheese country”, France, was one of the first destinations abroad that Milco rounds of cheese headed for. And the welcome was very warm! In the fall of 2011, Le Poya was recognized as “Saveur de l'Année 2012”.
Since 2009, Milco has also been present in around thirty high-end supermarkets in Moscow with its cheeses and yogurts.
Milco is also seeking to expand its distribution to other European markets.


MENTIONS AND CREDITS