Swiss Cheese

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