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) |