Nature and tradition
The MIFROMA company in Ursy specialises in the ripening and packaging of cheeses.
The company uses a cellars carved naturally out of sedimentary rock over thousands of years to ripen a variety of cheeses for several months: round, square, creamy, hard, mature, mild, Swiss or imported.
These cheeses are then packaged, labelled and put into storage using a fully automated process. Each day, hundreds of pallets are loaded into refrigerated trucks and shipped to our customers' points of sale.
|1964||MIFROMA founded by MM. Pierre Arnold and Jean Pasquier. Use of a cellar for ripening Gruyère.|
|1969||Operations start at the packaging plant.|
|1993||MIFROMA France founded|
|2008||MIFROMA acquires the DÖRIG company in Urnäsch (AR).|
|2010||Mifroma Foundation USA.|
|2011||Opening of a new cave of Gruyère.|
|2012||Operational start-up of Mifroma packing unit in Wittenbach.|
|2014||50 years of Mifroma.|
|Portions packaged per day :||316'000 portions (2017)|
|Product range:||1052 items|
|SurfaCellar surface area :||10,680 m2|
|Number of employees :||260 (2017)|