In the 1970s, European cheesemakers and scientists faced a decline in the microbial diversity of raw milk dairy products, primarily attributed to "the progress in hygiene" Increasing demand by Swiss cheese dairies for the ferments produced by the Liebefeld dairy research station (now Agroscope) (Source: Activity report 1968-1970) Studies on the microbial diversity of milk and dairy products developed in the 80s How can comparative history inform the present? 1989: ferments retailing 1999: 1st ready-to-use mix of « wild strains » 2009: 2d ready-to-use mix of « wild strains »