These cooperatives still dominate agricultural production in Iceland and are almost unchallenged. They pioneered new cheesemaking techniques based on popular European varieties of gouda, blue cheese, camembert, etc. Cheesemaking (apart from skyr) had been nearly extinct in Iceland since the 18th century.
In Iceland, these cooperatives still control a large portion of agricultural production and have little competition. They introduced innovative cheesemaking methods based on European gouda, blue cheese, camembert, etc. Cheesemaking (excluding skyr) had been largely absent in Iceland since the 18th century.