Marie-Therese Fröhlich-Wyder

Marie-Therese Fröhlich-Wyder is a prominent Swiss scientist specializing in cheese quality at Agroscope, the Swiss agricultural research institution. She has conducted significant research on the melting properties of Raclette cheese, exploring how to enhance its quality by manipulating its calcium content during production. Her work aims to understand the mechanisms behind cheese melting and to improve the attributes of traditional Swiss cheeses while adhering to natural production standards.