Dairy · St Bernard
Cremo heads for Fribourg, Valais frets over raclette – the St Bernard drools in solidarity
Der Hündeler, Edition of Thursday, 12 November 2026 (edition 2)
What happened
The Swiss dairy processor Cremo is undertaking a radical overhaul by 2030 and will concentrate its production in the canton of Fribourg. The company is to focus on a single headquarters and three product lines. In the canton of Valais, there are fears for the future of its raclette cheese.
What does this mean for your St Bernard?
The St Bernard comes from the hospice on the Great St Bernard Pass, which makes him a native of Valais. When Valais worries about its raclette, he worries too, and visibly so. The breed is famous for its loose jowls: at the smell of melting cheese, he reliably turns the dining-room floor into a skating rink. His historic job was to find lost travellers in the snow and bring them home. No equivalent programme exists for a cheese that may be leaving. Whether Fribourg will make Valais raclette in future, or none at all, the report does not say.
What you can do now: At your next raclette evening, put a bath towel beside your chair. It is for him, not the cheese.