Around half of the milk produced in Switzerland is processed into cheese. Swiss cheeses regularly receive top marks in international quality competitions. Not only cheese production but cheese research too has a long tradition in Switzerland. Since 1901, the Research Station in Bern Liebefeld has been investigating how first-class cheese is produced. Thanks to our Competence Centre for Cheese Analytics, we are also in a position to efficiently advise cheese dairies regarding quality problems. In addition to this, we support the Swiss cheese industry via practical research programmes. Know-how arising from research and consultancy is continually conveyed to the SME's and industry in the form of basic and continuing-education courses. Agroscope's activities make an important contribution to the safety and quality of Swiss cheeses.
Cheese Quality and Authenticity