In 2012, Switzerland produced close to 27,000 tons of Emmental, its famous holey cheese. By 2022, production had fallen to below 15,000 tons, a fall of around 45%, according to reports from the industry association representing the brand. The force behind lower production is lower demand. The cheese is coming under increasing pressure on the […]
This year’s best Swiss cheese, selected from over 800
Over the weekend a group of judges sniffed and tasted their way through more than 800 different cheeses at the tenth Swiss Cheese Awards hosted in the Vallée de Joux, in Vaud, Switzerland. The most pleasing to nose and mouth was an Alpine gruyère AOP (Appellation d’Origine Protégée) made by Jean-Claude Pittet, from Brassus in […]
Swiss are not the world’s biggest cheese eaters
In 2014 the average Swiss resident ate 21.37 kilograms of cheese according to recent calculations done by the Swiss Farmers Union. A 1.6% increase on 2013 consumption, this is equivalent to two portions of fondue a week, and weighs more than the heaviest suitcase many airlines will check in for free. Around half of Swiss milk is turned […]
