Hatecke is a family-run butcher shop with a long-standing tradition, located in the heart of the Swiss Alps in the canton of Graubünden. Their philosophy is built on a fusion of artisanal craftsmanship, exceptional meat quality, and a commitment to sustainability.

Hatecke is renowned for its meticulous selection of meat, sourced exclusively from local farms and wild game from the pristine Alpine environment. Their offerings include premium cured meats such as Bündnerfleisch, a traditionally air-dried beef specialty from the region, Salsiz dry sausages, and exclusive cuts of venison and other game meats. 

Güntensperger Käse is a family-owned Swiss cheese producer with over 130 years of tradition, located in the Bütschwil, Switzerland. Known for its dedication to quality, the company blends time-honored recipes with innovative methods. They offer a wide range of award-winning cheeses, produced from the finest milk sourced from local small farms.

Their commitment to animal welfare and sustainable practices ensures top-quality products. Güntensperger Käse’s selection includes both classic and modern creations, with products available worldwide and in their factory store. Their expertise in the craft is reflected in the consistently high standards of their cheeses, backed by modern aging techniques and regular quality control.

Macelleria Zanetti is a family-owned butcher shop from Poschiavo, which has been producing and selling high-quality fresh meat and meat specialties from the Valposchiavo region for over a century. Their tradition of artisanal meat processing combines expertise, experience, and a commitment to natural ingredients, resulting in premium products with an authentic taste.

For generations, the Zanetti family has carefully preserved and refined their recipes, adapting them to modern standards while staying true to tradition. Their selection includes Puschlaver, Bündner, and Italian meat specialties, with the renowned Mortadella di Poschiavo standing out, alongside a wide variety of cured delicacies. 

Walo von Mühlenen specializes in the production and maturation of Swiss cheeses, working with affineurs to age cheeses in optimal conditions. The company highlights traditional methods and regional cheese varieties, maintaining close relationships with small-scale dairies to ensure high-quality products.

They are known for promoting lesser-known Swiss cheeses alongside internationally recognized varieties.

Lustenberger & Dürst, a Swiss company, specializes in the production and aging of premium cheeses. They utilize traditional methods along with innovative techniques to mature their products. The company works closely with local farmers to source high-quality milk, which is essential for their distinct cheese flavors.

Interprofession du Gruyère, located in Pringy, Switzerland, is responsible for the protection and quality control of Gruyère cheese, ensuring compliance with AOP (Appellation d'Origine Protégée) specifications. The organization plays a key role in promoting Gruyère cheese internationally and supports the local cheese-making industry through technical and marketing assistance.

Seven Seals Innovation, based in Stans, Switzerland, is a pioneering company specializing in the production of whisky and rum. Known for its innovative "Stockhausen" method, the company has revolutionized the maturation process by significantly reducing the time required for spirits to reach their optimal flavor profile.

Seven Seals combines traditional craftsmanship with cutting-edge technology, offering a range of premium products that cater to diverse tastes. Their portfolio includes the Classic Line, featuring finishes such as Amarone, Peated Port, Port, and Sherry Wood, as well as the Zodiac Line, a series of limited editions inspired by the zodiac signs, each with unique flavor profiles. 

L'Etivaz is a traditional Swiss cheese produced exclusively in the high Alpine regions of the Vaud canton, following strictly defined methods that have been passed down for generations. The uniqueness of L'Etivaz AOP lies in its artisanal production process – the milk is heated exclusively over a wood fire in copper cauldrons, giving the cheese its distinctive rich aroma, subtle smoky notes, and full, nutty flavor.

After shaping, the cheeses are aged for at least five months, allowing them to develop complex aromas and a firm yet melt-in-the-mouth texture. L'Etivaz AOP is produced in limited quantities, with an annual production of around 400 tons, making it one of the most exclusive Swiss cheeses.