Cheese Varieties: Volatile Carboxylic Acids Contribute to their Unmistakeable Character

Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Magazine «agroscope» September 2023


Discover the latest issue of agroscope Magazine

Agroscope researches for an agricultural sector that is adapted to climate change. Discover articles on invasive species (neobiota), drought-resistant plants and heat stress in dairy cows in the September issue of agroscope Magazine.
Weinbau Muskat


Variability and Clonal Selection of Muscats in the Valais

Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.