Switzerland may not have the largest farms or the highest yields per animal, but it maintains a stable, precisely regulated, and highly specialized dairy sector that creates added value per kilogram like few other countries in the world.
The number of dairy cows in Switzerland continues to decline. In 2024, the decrease was 0.3 percent compared to the previous year. Nevertheless, the volume of marketed milk remained stable. The average yield per cow was 7,097 kilograms—lower than in countries such as the Netherlands or the United States, where yields exceed 10,000 kilograms. This difference stems from Switzerland’s unique approach, which includes a high proportion of organic production, roughage-based feeding systems, and a predominance of farms located in hilly and mountainous regions.
Swiss cheese remains the pride of national exports. In 2024, more than 79,000 tons of cheese were exported, which represents almost 40 percent of the total production. Exports of semi-hard and hard cheeses are increasing, while imports are mostly made up of fresh cheeses such as mozzarella and cream cheese, which have a high water content and, therefore, a lower milk equivalent value. As a result, when measured in full milk equivalents, Switzerland continues to enjoy a positive trade balance in dairy products.
The consumption of dairy products is also on the rise. In 2024, the average cheese consumption per person exceeded 23 kilograms—a record for the past decade. Although fresh cheese dominates in volume, semi-hard and hard cheeses lead in terms of nutritional and milk-based value, accounting for two-thirds of all cheese consumption in milk equivalent terms.
While the global dairy industry continues to industrialize and focus on volume, Switzerland proves that value can come before quantity. The price paid to Swiss farmers for milk remains one of the highest in Europe, but also among the most justified—thanks to high quality, geographic traceability, and strict environmental and animal welfare standards.
The Swiss Alpine model does not aim to compete in quantity. It shows that with respect for nature, fair conditions for producers, and local sourcing, it is possible to create a sustainable system that benefits everyone—from mountain pastures to dining tables.
