The high-tech secret behind the traditional cheese Swissness
Written by: V. Mello, Dr. A. Koch
Cheese is Switzerland’s most important agricultural-export product: around 170’000 tons of cheese are produced per year (40% of the total Swiss milk amount) with a value of around CHF 600 million. Agroscope, a federal research institute in Liebefeld, near Bern, Switzerland, produces microbes that are necessary to manufacture and preserve the great diversity and uniqueness of Swiss cheese and make it as tasty as it is. Those microbes are used in Swiss dairy production to shape the character and the texture of the cheese and make it durable. We had the opportunity to talk to Dr. von Ah, Head of Biotechnology Research Group at Agroscope, on how the bacterial cultures’ production is supported and facilitated by Securecell’s technological platforms, Numera® PAT and Lucullus® PIMS.