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 the context of Icelandic agriculture, these cooperatives still hold a strong position and face little competition. They introduced new cheesemaking techniques based on European varieties such as gouda, blue cheese, camembert, etc. Cheesemaking (excluding skyr) had been largely absent in Iceland since the 18th century.