Black spots on cheese solved in Switzerland When bismuth residues get into the milk and thus into the cheese, they can ultimately cause harmless, but unsightly black spots, especially in cheese that has matured for a long time. Dairy processing, Dairy science
US cheesemakers win legal battle over usage of “gruyere”The US dairy industry has won a legal battle over the word “gruyere”, after lawyers from Swiss company Interprofession du Gruyère began sending cease-and-desist letters to US companies and dairy organisations using the term. Business & trade