| In 1924 Mr. Fernand Siffert had set up maturing cellars for the cheese "Munster" in Rosheim, 30 km away from Strasbourg. In the years of 1930, as the cellars became too narrow in the town centre, the family business chose to move between Rosheim and Rosenwiller, the locality "Langmühl (mill)", on the foot of the Mont Ste-Odile.
In 1935 one part of the present buildings was built up on this side of this old water mill, where to make turn his hydraulic wheel the miller used the water of the river "Rosenmeer" which still crosses today the property of the firm. The family business of Mr. Fernand Siffert was taken over by his three sons : Fernand, Robert and Jean-Pierre, who led the firm in turn. The cheese
"Munster", which complete the maturing in the cheese dairy Siffert, is situating at present on a high level gap in the market thanks to the professional abilities of Mr Jean-Pierre Siffert. He has been retired since 1991 and after having passed on his know-how with a lot of passion to all of the employees of the firm. In this year, Mr. Jean-Pierre Siffert was nominated as "Chevalier de l'Ordre du Mérite Agricole" and his perseverance and dedication were therefore rewarded.
As the demand was increasing rapidly on the export market, the cheese dairy Siffert had to decided in 1990 to extend its cellars as well as its workshop of pre-packing. |
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At present the marketing covers not only the whole national territory, but also abroad, mainly Germany, Belgium and Luxembourg. The activity of pre-packing is concerning the French cheese as well imported cheeses, like the Swiss cheese "Emmental" ; the cheese dairy Siffert offers to its costumers a wide range of cheeses and every cheese speciality of this country.
To the cheese "Hansi", which is maturing with Marc of Gewurztraminer (brandy) and has been successfull since 1988, were added recently other specialities called "Mini Pavé (weight 30 g)", "Carré Langmuhl" and "Rosheim" which are much appreciated from Parisian dairy shops.
As the organic farming products are taking an increasingly niche of the market, the cheese dairy Siffert has decided to launch on October 1997 "organic farming Munster", Swiss cheeses (Swiss Emmental and Swiss Gruyere) are completing this range of products.
The firm has now 21 employees and a turnover of nealry 28 million francs. The future of the cheese dairy can be resumed by 4 basic principles : Quality, Responsiblity, Mutualism and Efficiency. |
