Small village cheese dairies at work for big brands.
The most famous kinds of Swiss cheese, as well as many regional specialties, are still produced today as in the days of our grandparents: in the premises of village cheese dairies, by the cheese maker in person, with a lot of manual work and of passion.
Lots of small cheese factories
Swiss cheese production relies on local cheese factories and family farms. Each piece of Le Gruyère AOP or Tilsiter comes from such an exploitation, whether it is purchased in a specialized store or in the self-service department of a large surface.
You don't change a winning team! This also applies to the more famous kinds of Swiss cheese. These are, even today, prepared by a cheese maker according to the recipes of several hundred years ago.