Knowledge (XXG)

Swiss Cheese Union

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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. 20: 109: 994: 934: 167: 96:
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."
982: 298: 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
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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
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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
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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
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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
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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
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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."
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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
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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.
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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
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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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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
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A rebel cheesemaker named Sepp Barmettler strove against this near-universal acceptance of cheese restrictions and aimed to add the Parmesan-like
341: 654: 225: 588: 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. 825: 380: 351: 178:
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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The Swiss Cheese Union was particularly successful in campaigning for cheese
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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
138: 107: 18: 133:, typical families might have the dish only a few times a year. 475: 395: 471: 970: 887: 834: 788: 768:
European cheeses with protected geographical status
760: 640: 587: 509: 340:Haver, Gianni; Middleton, Robert (15 April 2015). 416:"Trade policy review of Switzerland: May 1996" 487: 8: 371:Flammer, Dominik; Scheffold, Fabian (2010). 175:the whole cost of the army of Switzerland. 494: 480: 472: 45:[ˈʃvaɪtsərˈkɛːzə.uˌni̯oːnaːˈɡeː] 977: 203: 448: 437: 426:from the original on February 17, 2012 402:from the original on January 31, 2015 43: 7: 392:"Episode 575: The Fondue Conspiracy" 310: 308: 274:"Episode 575: The Fondue Conspiracy" 268: 266: 460:Schweizerische Käseunion AG in Liq. 16:Marketing and trading organisation 14: 826:The Great British Cheese Festival 390:Robert Smith (October 10, 2014). 1015:Defunct companies of Switzerland 992: 980: 933: 932: 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 1: 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 1046: 394:(Podcast). United States: 928: 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 171: 170:Union-sponsored skiers 112: 37:Schweizer Käseunion AG 36: 24: 877:Water buffalo cheeses 396:National Public Radio 220:. 2016. p. 692. 169: 111: 62:Swiss Federal Council 22: 872:Stretch-curd cheeses 761:Special designations 297:Laur, Ernst (1935). 162:Decline of the Union 867:Sheep milk cheeses 821:Swiss Cheese Union 172: 113: 29:Swiss Cheese Union 25: 968: 967: 862:Goat milk cheeses 375:. Shoppenkochen. 227:978-0-19-933089-8 1037: 997: 996: 995: 985: 984: 976: 939:Category: Cheese 936: 935: 496: 489: 482: 473: 456: 450: 445: 443: 435: 433: 431: 422:. May 30, 1996. 411: 409: 407: 386: 358: 357: 346:. 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Index


German
[ˈʃvaɪtsərˈkɛːzə.uˌni̯oːnaːˈɡeː]
cartel
Gruyere
Emmental
Swiss Federal Council
fondue
World War I
World War II

Musee Gruerien
Jura region
Heidi
Sbrinz
stanser fladen

Swiss cheeses and dairy products
The Oxford Companion to Cheese
Oxford University Press
ISBN
978-0-19-933089-8
"The Swiss Cheese Mafia"


"Episode 575: The Fondue Conspiracy"
"PROCEEDINGS OF THE THIRD INTERNATIONAL CONFERENCE OF AGRICULTURAL ECONOMISTS"


"A Matter of Taste - Part 2"

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