An analysis of the Swiss dairy market in 2024 reveals subtle but significant changes. While the number of dairy cows continues to decline, cheese production is reaching new heights, and per capita consumption is returning to pandemic-era levels.
According to AGRISTAT, the total number of dairy cows in Switzerland dropped slightly by 0.3% compared to the previous year. Despite this, milk volumes in commercial circulation remained largely stable. The average milk yield per cow reached 7,097 kg, in line with the ten-year norm.
This stability is largely due to the specific structure of Swiss livestock farming. A significant share of cows are located in mountainous and hilly areas, and the high proportion of organic and label production entails roughage-based feeding, resulting in lower yield per animal compared to more industrialized systems in the EU.
Cheese Takes Center Stage — But Not Just Any Cheese
In 2024, a larger share of milk went into cheese production. Processing into long-life dairy products (like powdered milk) was limited, and butter production stabilized. After decades of decline, the production of drinking milk also halted its downward trend—mainly due to increased demand for standardized UHT milk.
While raw milk is promoted on TikTok as a “superfood,” actual consumption in Switzerland decreased by 3% in 2024.
Buffalo Milk in Decline — 27% Drop in Production
The most striking data concerns buffalo milk. Even though the number of animals increased, reported milk volumes fell by 27%. Since reporting has been mandatory since 2022, this drop points either to market saturation or sales difficulties. “The Swiss buffalo milk market seems saturated,” reported Bauernzeitung, while AGRISTAT suggested some milk may be used as animal feed or stored by producers.
Imports and Exports: More Fresh Cheese, But Lower VMA
Cheese exports increased again—over 79,000 tons, about 40% of total production. Imports and exports are now nearly equal in weight, but imports lag far behind when converted to full-milk equivalents (VMA). That’s because 44% of imported cheese consists of fresh types like mozzarella and Philadelphia, which have higher water content and less “milk substance”.
Since 2007, imports of fresh cheese have tripled (+301%), while overall cheese imports increased by 211%.
Record Per Capita Consumption
Total cheese consumption hit 210,000 tons in 2024, up 2.6% from 2023—setting a new record. Per capita consumption surpassed 23 kg, similar to levels seen in 2020 and 2021. Over 3,000 of the 5,400 additional tons consumed in 2024 came from fresh cheese.
However, when measured in VMA, semi-hard and hard cheeses still dominate—66% of total cheese consumption versus 46% by weight. While fresh cheeses are more frequently consumed, the most “substantial” cheese still comes from traditional varieties like Emmental or Gruyère.
