Über uns | Furore – Feinkost-Manufaktur mit Tradition

Where enjoyment is at home

Deep in the Bregenzerwald, where nature sets the rhythm and quality has its origins, the idea for our products was born.

Since 1999, we at furore Manufaktur have combined traditional knowledge with contemporary sophistication.

What once began in a small kitchen is now a gourmet food manufactory with clear values: the finest ingredients, artisanal processing, and a conscious avoidance of artificial additives.

Every jar tells a story of our home, our meticulous care, and our passion for good taste.

Our story

1999 – The origin in the Bregenzerwald

The story of furore begins with a clear vision from Christian Greber and Hans-Peter Metzler. Initially, the focus was solely on the distribution of Bregenzerwald high alpine cheese – a classic that remains a core part of our product range to this day. The connection to the craft is personal: the alpine cheese was produced by Anton Greber, the father of founder and managing director Christian Greber, on the Alpe Sack near Damüls, at an altitude of 1,800 meters. As a partner, Caspar Greber (now KäseCaspar) contributes his expertise as a cheese expert and certified cheese sommelier to the young company.

2002 – Craftsmanship meets fruit: The first mustard sauces

In our search for the perfect accompaniment to cheese, we developed our first fruit mustard sauces. The first 3,500 jars were produced, filled, and labeled entirely by hand – a commitment to artisanal quality that defines us. The original varieties – fig, pear, and apricot with almonds – remain among our most popular classics to this day. This innovation did not go unnoticed: In the same year, we were awarded the "Gastrovisions Prize" in Hamburg.

2005 – Innovation through tradition & first boundaries pushed beyond

At the Andelsbuch dairy, head cheesemaker Anton Greber is reviving an almost forgotten recipe: the ancient salt cheese. This exceptional cheese is refined using ancient salt (rock salt) and red cultures. Meanwhile, Furore is expanding beyond Austria's borders: We are launching our first private-label production and exporting our fruit mustard sauces for the first time, aiming to delight gourmets beyond Austria's borders.

2007 – A milestone in enjoyment

Demand for our fine accompaniments is steadily growing. This year, for the first time, we are bottling over 100,000 jars of our fruit mustard sauces.

2008 – A new face for furore

We're sharpening our brand image. With a comprehensive brand relaunch, we're introducing the corporate design and logo that remains relevant to this day and makes furore instantly recognizable on the shelf. It stands for what we are: the finest Austrian delicacies.

2013 – Space for new things in Götzis

Business is picking up. We are moving to our current location in Götzis. The new premises will allow us to expand production and strategically broaden our product range – especially for our partners in the catering industry.

2014 – Half a million

The capacities in the new company building are being used: For the first time, over 500,000 glasses are leaving our factory to enhance cheese platters and dishes.

2016 – A seal of approval for quality

Our commitment to the highest standards has been officially confirmed: furore has received IFS Food certification. This is an important step that guarantees our customers verified food safety and quality.

2019 – Organic Quality & the Million

We take the next logical step towards naturalness and obtain organic certification. This marks the creation of our first organic product line. In the same year, we reach new markets through exports to the Baltic states and break a magical production record: we surpass the one million mark in jars produced.

2022 – Capacity expansion

To meet the increasing demand, we are investing in a second production line. This expansion will allow us to produce 1.5 million glasses in the same year, without compromising our traditional craftsmanship.

2025 – furore Affineur

With the founding of the sub-brand "furore Affineur," we are returning to our roots and dedicating ourselves even more intensively to cheese. We offer a special selection of cheeses from the Bregenzerwald region, exclusively curated for the demands of fine dining.

2026 – Enjoyment worldwide

Today, furore is represented in over 12 countries on various continents. We are continuously working to expand our production and make the world a more enjoyable place with Austrian delicacies.

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What makes furore special

Origin & Quality

Our roots lie in the Bregenzerwald – and you can taste it. The Bregenzerwald cheese we refine and complement comes from the region and stands for artisanal quality and traditional maturation. For our fruit mustard sauces, we select fruits and spices from where they grow at their best. In this way, we combine regional cheese culture with select ingredients from around the world.

Craftsmanship & Care

Good taste requires attention. Our mustard sauces are gently processed so that the delicate interplay of fruit, heat, and spice can fully develop. The cheese is given the time it needs to develop character, depth, and balance. Craftsmanship and meticulous processing characterize every step – from the product to the jar.

Naturalness & Clarity

We believe in honest taste.
That's why we consciously avoid flavor enhancers, artificial flavorings, and unnecessary additives. What's on our labels is what's in the product. The result is clear, balanced compositions that preserve the natural character of the ingredients and put enjoyment front and center.

Handcrafted quality you can taste

In our manufactory, "handmade" is not a marketing term, but a reality. Every batch is inspected by our experienced staff. We smell, we taste, and we personally check every bottling. Only in this way can we guarantee that every glass leaving our manufactory meets our high standards.