Internationalization of local products in today’s world: A Focus on the Swiss cheese sector “La Tête de Moine AOP”

In the context of economic crises, globalization, and intensifying competition, small and medium-sized enterprises (SMEs)—particularly those in the agri-food sector—are increasingly encouraged to expand into international markets. This study fills a gap in the literature by exploring the internationalization of the exceptional Swiss cheese La Tête de Moine AOP from a supply-side perspective. Drawing on the resource-based view (RBV) and incorporating territorial factors, the research analyzes how internal resources, organizational capabilities, and regional identity contribute to the global success of this local product. Using semi-structured interviews and a focus group involving key stakeholders and experts in the sector, the study identifies the managerial strategies that have enabled La Tête de Moine AOP to establish an international presence. The findings underscore the importance of cooperative dynamics among local actors—including producers, refiners, institutions, and promotional groups—who jointly contribute to the creation and marketing of distinctive resources. This form of collective governance, rooted in the La Tête de Moine region, enhances strategic coherence and facilitates adaptation to international markets. The study extends the RBV by highlighting the territorial embeddedness of strategic resources, demonstrating that such resources are often co-produced within a localized ecosystem. It thus offers new insights into the relationship between territorial identity, local collaboration, and global competitiveness in the internationalization of high-end agri-food products.