The 61,190 tons of cheese exported by Switzerland in 2008 has set a new record, with exports of cheese and fondue mixture growing by 3.2 per cent.
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Emmental remained the most popular variety, despite a slight decline, with 21,603 tons sold. That represents over 22 million litres of milk used in its production.
Emmental, known in some parts of the world as Swiss Cheese, was followed by Raclette and Tilsit.
Sales in those two varieties increased 31.4 per cent and 31 per cent respectively.
Most exports went to Europe, according to the Swiss Dairy Association. Germany was the main market, followed by Italy.
Imports also grew by 11.5 per cent, to 38,962 tons.
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From the fields to the dairies to the cellars of the affineur – cheesemaking is a delicate art and every stage is decisive for the finished product. Clare O’Dea went to see what goes into making award-winning cheese.
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