Swiss Cheese

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 January 1992

Abstract

In Switzerland large cheeses are not made in big factories but by small village dairies, about 1,600 of them, throughout the country. Nearly one‐third of the country's annual milk production is used for cheese making and every year roughly 80,000 tonnes of cheese are produced, more than half for export. However, scientific research has played a big part in the development of the Swiss cheese industry combining technical know‐how with tradition.

Citation

(1992), "Swiss Cheese", Nutrition & Food Science, Vol. 92 No. 1, pp. 26-26. https://doi.org/10.1108/eb059361

Publisher

:

MCB UP Ltd

Copyright © 1992, MCB UP Limited

To read the full version of this content please select one of the options below

You may be able to access this content by logging in via Shibboleth, Open Athens or with your Emerald account.
To rent this content from Deepdyve, please click the button.
If you think you should have access to this content, click the button to contact our support team.