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Cheese Quality, Cultures and Terroir

The ’Cheese Quality, Cultures and Terroir’ Research Group heads, among others, the research projects dealing with the cultures used in fermented Swiss foods. Due to the long tradition of cheese production in Switzerland, the Group feels indebted to the sector, and researches and develops the cultures that make Swiss cheese unique, setting it apart from the rest of the market. Liebefeld cultures are the main cultures used in traditional varieties of cheese and for export in particular.

Head of Research Group

Deputy

List of Employees

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Cheese, Milk and Dairy Products

With its research, advisory service, teaching activities and services, Agroscope supports milk processing and helps enable consumers to choose from a wide range of high quality products. From animal feed to milk processing, Agroscope investigates factors influencing the quality of milk and dairy products.

Research Projects

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