Growing up in a cheesemaking family in the Allgäu region, cheesemaking is truly in my genes. Before taking over my own business, I wanted to learn from the best in every discipline. That is why I worked in various companies—ranging from small-scale to industrial—across five different countries. Today, I combine the best of all those experiences in my own Fromagerie Combremont.
I took over, remodeled, and renovated the Fromagerie Plasselb at the end of 2025.
There is nothing I cannot produce in my creamery. The processes are set up efficiently, allowing me to experiment alongside producing Vacherin Fribourgeois and Le Gruyère AOP, and to craft many other specialties.
All of my milk suppliers are located within a 4-kilometer radius. The local processing of this fresh, rich milk is critically important to the quality of my cheeses.
- Milk products
- Cheeses
Dorfstrasse 33
1737 Plasselb
Michael Hanke
