141:(the stories of whom had been translated into many languages at this point) to underline the wholesomeness and authenticity of the Swiss dish. Posters showcasing rain or snow as “fondue weather” reinforced the notion that fondue delivers a feeling of warmth in guests, and the recipes and tips were given on how to prepare fondue for anywhere from four to one hundred people, encouraging conspicuous consumption of the mass produced product.
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produce and who they could sell it to. They told the cheesemakers how much cheese to make, and then set the prices for the cheese. And it was all so complicated, this cheese business, that they actually narrowed down the number of cheeses that people could produce. Switzerland used to make over 1,000 different kinds of cheeses; the Cheese Union supported seven."
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158:, selling them directly to small vendors like hotels and small restaurants rather than to the larger distributors that would have caught the attention of the cartel. After the collapse of the cartel, an explosion of new cheeses from Switzerland came onto the market, from recreations of old recipes to continuations of classics like Sepp helped keep alive.
174:
As the country's reputation shifted from that of a dairy farming nation raising cows to one peopled by scientists and engineers, concern grew over the vast sums of taxpayer money pumped into the dairy industry. In the 1960s and 1970s, the dairy industry purportedly cost the Swiss government more than
136:
These facts did not stop the Swiss Cheese Union from fabricating an almost infectious enthusiasm for fondue in its marketing materials, drawing on a recipe requiring vast amounts of Swiss cheese and steeped in a narrative of tradition. The Swiss Cheese Union used iconography known around the world to
104:
The Swiss Cheese Union's success in controlling production soon presented a problem: overproduction of cheese in a saturated, stagnant market. Initially, the Swiss Cheese Union was able to float the dairy market by buying cheese from the milk association at fixed prices and then reselling the cheese
128:
and lowland
Switzerland; cheese making spread throughout the country in the following century and became easier to make year-round thanks to advances in equipment. Alpine-cheese making could not keep up with the strong competition, and the economy of mountain-produced cheese weakened. According to
119:
Isabelle Raboud-Schuele, "Up until 1930, fondue was essentially only known in the French-speaking part of
Switzerland but thereafter it became popular throughout Switzerland, to the point of becoming a national dish. This was due to the success of intensive campaigns to promote cheese, led by the
95:
In an effort to combat this slump in exports, cheese producers were determined to develop strict non-compete guidelines, establishing a cartel that became known as the Swiss Cheese Union. According to journalist Robert Smith, "The union set the price for milk. It told dairymen how much milk to
153:
cheese to the list of allowed cheeses. After eight years of applications and appeals to the Swiss Cheese Union, his request was denied. In a letter to
Barmettler, no specific reason was given for the denial, but it was noted to Barmettler that "you do not fit into the envisaged structures."
123:
Though marketed by the Swiss Cheese Union as an Alpine specialty, the dish did not originate in the mountains. Alpine cheese-making was limited to the summer months, and fondue was thus in the 18th century eaten only by upper class households in small towns in the
88:, Switzerland remained neutral and maintained the health of its massive cheese production industry. Exports of the product suffered in part due to the devastation wrought upon customers in the surrounding countries; these numbers would remain low until after
181:
After corruption charges were leveled against a number of the Swiss Cheese Union officials, the union was disbanded by the late 1990s. Dairy subsidies continued, but competition between cheese makers was reintroduced, causing prices to plummet.
232:
One highly successful campaign focused on popularizing fondue, formerly a regional dish. Over many decades advertisements and slogans promoted the wholesomeness of fondue and associated fondue parties with stylish
120:
Swiss Union for
Marketing Cheese in the 1930s. Cheese production exceeded consumption and hence in order to expand the market for this former export, the Swiss needed to be convinced to eat more cheese."
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71:, which became a very popular dish in Switzerland and abroad. It is now often considered to be the Swiss national dish. Before that, it was only a regional dish.
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to control cheese production from 1914 to 1999. To this end, the Swiss Cheese Union mandated production be limited to only a few varieties, chiefly
149:
A rebel cheesemaker named Sepp
Barmettler strove against this near-universal acceptance of cheese restrictions and aimed to add the Parmesan-like
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92:. The war exacerbated this further as a lack of hay and fodder to use as feed for dairy animals showed sharp decreases in production.
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The Swiss Cheese Union sponsored the 1992-1993 Swiss
National Ski Team. The team wore yellow ski suits with simulated cheese holes.
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Official Seal of the Swiss Cheese Union integrates traditional iconography with the trade's primary product
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A more long-term solution presented itself in the form of fondue. According to former director of the
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to itself, but the logic of this was so dizzying that it could not be the final answer.
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299:"PROCEEDINGS OF THE THIRD INTERNATIONAL CONFERENCE OF AGRICULTURAL ECONOMISTS"
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The Swiss Cheese Union was particularly successful in campaigning for cheese
48:) was a marketing and trading organization in Switzerland, which served as a
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Swiss cheese : origins, traditional cheese varieties and new creations
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Swiss cheese: origins, traditional cheese varieties and new creations
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in
Historischen Lexikon der Schweiz, Beat Brodbeck (German language)
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Nevertheless, Barmettler continued to produce small, soft cheeses
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133:, typical families might have the dish only a few times a year.
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European cheeses with protected geographical status
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340:Haver, Gianni; Middleton, Robert (15 April 2015).
416:"Trade policy review of Switzerland: May 1996"
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371:Flammer, Dominik; Scheffold, Fabian (2010).
175:the whole cost of the army of Switzerland.
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45:[ˈʃvaɪtsərˈkɛːzə.uˌni̯oːnaːˈɡeː]
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426:from the original on February 17, 2012
402:from the original on January 31, 2015
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392:"Episode 575: The Fondue Conspiracy"
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274:"Episode 575: The Fondue Conspiracy"
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460:Schweizerische Käseunion AG in Liq.
16:Marketing and trading organisation
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826:The Great British Cheese Festival
390:Robert Smith (October 10, 2014).
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915:The Moon is made of green cheese
192:Swiss cheeses and dairy products
129:Dominik Flammer, the author of
462:, Moneyhouse (German language)
213:The Oxford Companion to Cheese
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318:. 2010-07-20. Archived from
316:"A Matter of Taste - Part 2"
245:Devaney, Erik (2015-11-14).
801:International Cheese Awards
137:promote the dish, invoking
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394:(Podcast). United States:
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84:Throughout the course of
816:National Cheese Exchange
811:Mountain Cheese Olympics
466:Schweizerische Käseunion
420:World Trade Organization
247:"The Swiss Cheese Mafia"
806:Lucerne Cheese Festival
796:American Cheese Society
218:Oxford University Press
1020:Economy of Switzerland
655:Bosnia and Herzogovina
447:Cite journal requires
343:Jet-propelled raclette
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170:Union-sponsored skiers
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37:Schweizer Käseunion AG
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877:Water buffalo cheeses
396:National Public Radio
220:. 2016. p. 692.
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62:Swiss Federal Council
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872:Stretch-curd cheeses
761:Special designations
297:Laur, Ernst (1935).
162:Decline of the Union
867:Sheep milk cheeses
821:Swiss Cheese Union
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29:Swiss Cheese Union
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862:Goat milk cheeses
375:. Shoppenkochen.
227:978-0-19-933089-8
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422:. May 30, 1996.
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554:Pasta filata
440:cite journal
428:. Retrieved
404:. Retrieved
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320:the original
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574:Washed-rind
126:Jura region
86:World War I
1009:Categories
910:Dairy salt
326:2019-06-21
283:2019-06-21
256:2019-06-25
198:References
80:1914-1920s
41:pronounced
650:Argentina
559:Processed
406:March 10,
145:Rebellion
660:Cornwall
617:Reindeer
519:Acid-set
424:Archived
400:Archived
186:See also
58:Emmental
1030:Cartels
973:Portals
920:Truckle
852:Cheeses
778:Italian
680:Ireland
675:Germany
642:Regions
534:Cottage
430:Dec 29,
278:NPR.org
233:living.
75:History
54:Gruyere
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715:Serbia
710:Poland
705:Norway
695:Mexico
685:Israel
670:France
569:Smoked
529:Brined
503:Cheese
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151:Sbrinz
69:fondue
50:cartel
33:German
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737:Tibet
720:Spain
690:Italy
665:Egypt
622:Sheep
612:Moose
597:Camel
549:Green
539:Cream
511:Types
139:Heidi
987:Food
730:list
607:Goat
579:Whey
544:Goat
524:Blue
453:help
432:2014
408:2015
377:ISBN
348:ISBN
222:ISBN
56:and
27:The
632:Yak
602:Cow
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