“Cheese consumption in Switzerland remains high and stable”, welcomes the French-speaking agricultural information agency Agir on Wednesday in a press release.
Last year, 204,000 tons of Swiss and foreign cheese were consumed in the country, almost the same quantity as in 2021. Due to population growth, the average consumption per inhabitant shows a slight decline of 1. 3% (-300g).
Fresh and curd cheese on the rise
Over the past 15 years, cheese consumption has increased from 20.8 to 22.9 kg (+10%).
Overall, in 2022, demand for cream cheese and quark increased, reaching 8.5 kg per person (+1.3% year-on-year), including 3.3 kg of mozzarella.
Semi-hard cheese (such as Vacherin Fribourgeois, Raclette, Tilsit, Appenzell or Monk’s Head) suffered a decline of 3.3% over one year. But over 15 years, its consumption has increased by 700 grams per capita, from 5.72 kg to 6.42 kg.
Hard cheese: half fig, half grape
In the hard cheese category, Gruyère and Alpine cheese in particular were more relished last year compared to 2021, offsetting much of the declines experienced by other varieties. Per capita consumption totaled 3.79 kg in 2022. It should be noted that hard cheese specialties are consumed less today than 15 years ago.
Marginal products, cheeses made from sheep’s, goat’s and buffalo’s milk rose from 130 to 200 grams per person between 2007 and 2022, an increase of 54%.
In retail and across all categories, Swiss cheese consumption increased by 1.3% between 2021 and 2022. Since the liberalization of the cheese market in 2007, however, Swiss cheeses have lost market share (–12 %). But they remain the majority in total consumption in Switzerland, with a share of 64.3% (compared to 76.7% in 2007).
All these figures are calculated by Agristat (Swiss Farmers’ Union) on the basis of data from TSM Fiduciaire, the Federal Office of Customs and Border Security (OFDF) and the Federation of Swiss Milk Producers (PSL ), and published in collaboration with Switzerland Cheese Marketing.
