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Gli svizzeri consumano sempre più formaggio. Lo scorso anno, ogni persona ne ha mangiato in media 22,1 chili. Si tratta di 560 grammi in più rispetto al 2015. A farsi particolarmente apprezzare sono mozzarella e altri formaggi freschi. A dominare tra i prodotti stagionati sono invece i quelli locali, seguiti dai marchi più conosciuti: Appenzeller, Tilsiter, Raclette Suisse, Vacherin Fribourgeois, Gruyère, Emmentaler e Raclette du Valais. Ma pure le specialità di capra e di pecora (malgrado il prezzo) riscontrano sempre più successo.
Complessivamente nel 2016 sono state consumate 186'756 tonnellate di formaggio con un aumento netto di 6'000, informano in un comunicato congiunto gli attori del settore lattiero-caseario.
La tendenza all’incremento delle vendite è in atto da oltre un decennio, trainata soprattutto dalle specialità fresche. In 10 anni ogni abitante ne ha acquistate 1,6 chili in più (per un totale di 8,2) fra cui circa il 40% (3,4 chili) di sola mozzarella. Si spiega così anche la crescita della quota di importazione che dal 2007 al 2017 è passata dal 23 al 31%, a scapito dei formaggi indigeni che, crescono, ma, complice il franco, lo fanno in misura minore.
Diem/ATS
Per saperne di più: il sito formaggiosvizzero.ch
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