Production of Microbial Cultures


The terroir- and variety-specific microbial cultures developed and manufactured by Agroscope represent a key success factor for commercially produced Swiss cheese varieties, and ensure that the latter will survive in international competition into the future, owing to the uniqueness and quality of their cultures. The non-discriminatory, competitively neutral provision of the cultures ensures the preservation of the great diversity of Swiss cheeses, and offers room for innovation. In addition, structurally weak marginal regions such as e.g. the mountain region benefit from the often-decentralised production and processing on numerous small and medium-sized farms. A new legal form is being sought so that production of the culture can continue to evolve and meet future requirements.

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