Emmentaler cheese: yellow, big holes, good for fondue. You think you’d know it when you see it, but fake fromage is produced in other countries and manufactured to mimic the real thing, right down to the holes and a false identification label. This counterfeit cheese makes up as much as 10 percent of the total sold worldwide. This hurts the Swiss cheesemaking industry, so scientists have begun adding a distinctive, tasteless bacteria to Emmentaler during production to ensure that only genuine Swiss makes it into store refrigerators.
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