10/02/2026
When people think of Swiss cheese, they often picture cows, alpine meadows, and centuries-old traditions. And those elements do matter.
But what truly sets Swiss cheese apart goes far beyond landscapes and heritage. It lies in decades of scientific work, carried out quietly behind the scenes.
Around the world, industrial cheese production often relies on a limited number of standardized bacterial cultures. This leads to predictable flavors and less diversity. Over time, stricter hygiene standards and large-scale production have also caused many traditional local bacteria to disappear.
In Switzerland, researchers at Agroscope took a different path. Since the early 20th century, they have been collecting, studying, and preserving traditional lactic acid bacteria from cheesemakers across the country. Today, more than 12,000 bacterial strains are conserved in Liebefeld, near Bern, many of which no longer exist in nature.
Agroscope provides selected cultures to around 90 percent of Swiss cheesemakers, often as a complement to traditional artisan cultures produced directly in the dairy. These cultures are not recipes. They are tools, used alongside local know-how.
Together, science and craftsmanship help preserve distinct flavors, regional identity, and a biodiversity that is globally unique.
