Klötzli has been making cheese probes in Burgdorf (in Swiss Canton Bern) since 1846.

« Sanding, polishing, welding and sharpening: our processes are all carried out by hand. »

Nina Klötzli, cheese probe maker in Burgdorf (BE)

Klötzli Messerschmiede and the cheese probe: a long story?

Nina Klötzli (NK): The cheese probe is the only product we know that has stood the test of time, from the company's foundation in 1846 to the present day. Our ancestor, Johann Ulrich Klötzli, was born into an extremely poor family in 1820. With the support of a pastor, he completed an apprenticeship with a master cutler in Burgdorf, before hitting the road in Europe as a journeyman. During a stay in France, he learned how to make probes, a skill that he then applied in his own company and which has been passed down by every generation of the Klötzli family.

Looking at them, the probes don't seem to have changed much over time.

Samuel Klötzli (SK): There has been little change in fact. Cheese wheels have grown in size, so logically, the probes have grown, too. In the 1970s, our father developed a plastic handle, which has become the standard everywhere. But for Gruyère AOP, we still use horn, and for good reason: it guarantees perfect acoustics for assessing the level of maturation.

What about the technical skills involved in making the probes? Have they also remained the same?

NK: On the whole, yes, except that we no longer forge over a fire with a hammer and anvil. We have a machining centre to make our blades and machines to weld, sand, polish and sharpen them. However, there's no question of bringing robots into the business because they are no match for the human touch!

Is producing a tool for Gruyère AOC important to you?

NK: Yes, because by combining two exceptional products, we share values and traditions. I haven't done it yet, but I'd love to visit a cheese dairy to see how our probes are used!

How has the market evolved in recent years?

NK: The closure of cheese dairies and the emergence of centralised maturing facilities has obviously dented demand. But it has been fairly stable over the last fifteen years. It's a niche product, some of which is exported to Holland, the United States and France. We sell the rest in Switzerland - to milk producers, distributors and umbrella organisations, including the Interprofession du Gruyère. As for competition, apart from a similar company in Italy, we have none.

How big is your company?

SK: We have 23 employees, including 7 cutlers. In addition to the factory, we run a shop in Burgdorf and also have a sales outlet in Bern. Not so much for tourists, who are more attracted by cheap products, but for connoisseurs and lovers of craftsmanship and well-made objects.

What can we wish you for the future?

SK: In 2020, we opened a museum very close to our factory, with a wealth of objects that bear witness to the history of our family, our company, and our trade. It's a unique heritage that reminds us of where we come from. We are committed to keeping our craft alive for our family, as well as our employees, resources, and customers.

NK: With industrialisation at the beginning of the 20th century and the lure of 'cheapness' in the 1980s and 1990s, we went through difficult times. But we stood our ground, and today, our customers appreciate sustainable Swiss-made products manufactured in good conditions by skilled and passionate craftsmen. Why would we not want to continue the adventure?

The museum is open every Saturday, from 10 a.m. to 3 p.m., free of charge. Nina and Samuel Klötzli offer guided tours of the museum in German and English at 10:30 am. Information and registration: info(at)klotzli.com

Museum Klötzli Messerschmiede, Mühlegasse 6, Berthoud (Burgdorf).