In a surprising market shift, Switzerland, long known for its excellent cheese production, has found itself importing more cheese than it exports. This unprecedented development comes from Switzerland's decision to open up its milk market in the 1990s, allowing for more milk imports from foreign producers.

With the influx of cheap foreign milk, Swiss dairy producers are under great pressure and are finding it increasingly difficult to compete. In order to remain viable, many dairy farmers were forced to stop making cheese, so cheese production in Switzerland saw a significant decrease. As a result, Switzerland can only produce enough cheese to meet domestic demand.

Swiss cheeses such as Gruyère and Emmental are recognized worldwide for their exceptional quality and can be found on the menus of fine restaurants around the world. However, the decline in domestic cheese production has raised concerns about whether these famous cheeses will be available on international markets in the future.

Restaurants and supermarkets could be forced to look for alternatives from other cheese-producing countries, including Britain, France and Venezuela. Despite the decline in export volumes, the Swiss remain avid cheese consumers. Last year, per capita consumption reached a record high of 22.9 kg.

"Cheese is deeply rooted in Swiss culture, from fondue to fried cheese balls," said one dairy farmer, disappointed by the decline in the number of farms. “We should do more to safeguard our cheese-making industry.

One organization said that the decline of the Swiss cheese industry highlights the challenges faced by domestic producers in the face of the competitive forces of globalization. As the world becomes more connected, it is important to find ways to support local producers and preserve their unique contributions to traditional foods.