ICE CREAM ARTISANS WITH PASSION AND PRACTICE
We create our ice creams with passion to make people happy. We are happy when the pure taste delights connoisseurs.
STEPHAN BOLLIGER, founder, CEO
What connects you to ice cream?
I have always been interested in gastronomic specialties and pleasure. This also had an effect on my career choice. As a food engineer, I had the privilege of working in ice cream product development for 13 years, internationally for Häagen Dazs and Mövenpick in Germany. Ice cream is and remains something positive and connects us to the beautiful sides of life.
What fascinates you so much about ice cream?
Clearly the emotional world! Ice cream is a fine art! Making ice cream is easy, making good Glacé is difficult, making Super Premium Glacé is an art for a few maestros.
What is particularly important to you?
I want to help people have positive taste experiences that they enjoy remembering for a long time.
«WE MEET THROUGH BIG AND FAMOUS SWISS ICE CREAM BRANDS – BOUND BY COMMON IDEAS AND AMBITIONS, OUR GOAL IS TO LAUNCH THE BEST ICE CREAM IN THE WORLD ON THE MARKET.»
CHRISTIAN JEHLI, founder, COO
Do we need another gelateria?
We don’t call ourselves a “gelateria”. We create super premium Swiss ice cream. We do not focus on an Italian touch, but on a cultivated taste experience that we achieve through the consistent use of natural raw materials.
Isn’t most ice cream made naturally these days?
Unfortunately, even with well-known brands, you may see that natural flavors are added. These products are then advertised as natural. We refrain from adding flavors to any of our varieties, as nothing can develop taste better than natural origin (fruits, nuts, etc.). This means that our ice cream contains more fruit or other raw materials than with flavorings.
What is your favorite aroma?
JI’m a big fan of our Vanille Barrique. Tasty vanilla ice cream is very difficult to create. In our Vanilla Barrel creation, we use a special blend of Bourbon vanilla from Madagascar and noble floral vanilla from Papua New Guinea to achieve a very balanced profile. In a subsequent step, the vanilla extract is aged in oak barrels (California brandy barrels). This creates the natural and special barrel note. Pure pleasure!
.
Take us at our word!
When we say Cuckoo ice cream is first class, we mean it. We personally guarantee this.
Stephan Bolliger, +41 78 736 52 51
Christian Jehli, +41 79 567 76 95