date:Aug 29, 2014
face from cheeses with Swiss names, such as Emmental, that are legitimately produced elsewhere and cost less.
Bacterial fingerprinting started in 2011 with Emmental, the most widely exported Swiss cheese, after fakes surfaced in Italy. Tete de Moine, a round, semi-hard cheese made by only eight dairies in the Jura region, got its marker last year. Identifiers for Gruyere and Sbrinz are in the works.
To reach this point, a team of government scientists worked for a decade to identify the right