Swiss cheeses regularly win prizes at international contests. Experts widely agree that the microbial cultures from Liebefeld have contributed greatly to this success story. Thanks to the use of cultures with bacteria originally stemming from biodiversity in the nearby area, the connection between traditional Swiss cheeses and their terroir can be strengthened considerably. This article will outline the success factors, summarise the historical development, present current research projects and introduce the business model of culture production. An approximate calculation reveals that the public funding going towards the development of microbial cultures has a lot of leverage over agricultural income and contributes significantly to the preservation of decentralised dairy processing and to extensive, multifunctional agriculture in Switzerland.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
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.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
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.