raw ingredients


Switzerland is famous for its excellent dairy products and Swiss milk chocolate has its worldwide devotees. This is why it is important for Felchlin to source the milk powder exclusively from Switzerland as it is the only way to create the incomparable flavour and the melting texture of a Felchlin milk couverture.


Felchlin has been firmly at home in the Schwyz valley basin in the foothills of the Alps for over a hundred years. Surrounded by high mountains, crystal-clear lakes and rivers and lush green meadows, it is important for Max Felchlin AG to use products from the region in its goods. Most of the milk comes from farms that are less than 30 kilometres away from Max Felchlin AG's production site. Felchlin also uses milk from other traditionally important regions of the dairy industry

ORGANIC MILK from switzerland

For organic couvertures, Felchlin works with Swiss bio bud farms that place great value on the well-being of their cows and an intact natural environment. The cows have enough space in the barn, plenty of room to run around and are out on the pasture almost every day in summer. If the animals become ill, complementary medicine has priority. The use of antibiotics is severely limited. Organic farming adapts to the location and thinks in cycles. The bud milk powder is processed gently and contains no artificial additives.


In the UNESCO Biosphere in the Entlebuch region of Lucerne, biodiversity is reconciled with sustainable agriculture. The farmers in the Entlebuch produce mountain meadow milk with heart and soul and regional solidarity. Following a tried and tested tradition, the cows are fed fresh grass in summer and sun-dried hay in winter. The high-quality, pure food has a noticeable effect on the quality of the milk. Animal husbandry is also very much in keeping with nature: regular exercise and a limited number of animals in the barn ensure the cows' well-being. In addition to the feed and the milk production, the gentle processing is also of great importance for the taste of the milk in the chocolate. The mountain meadow milk from the Entlebuch is dried in its natural state, without homogenisation and with reduced heat stress. In this way, it retains all its valuable properties.