An international battle over cheese has left European producers feeling bitter

By Enrico Bonadio, Reader in Intellectual Property Law, City, University of London
Andrea Zappalaglio, Lecturer in Intellectual Property Law, University of Sheffield

For most cheese lovers, taste is the thing. Whether it’s a tangy blue stilton or a creamy oozing camembert, the most important element is the eating.

But cheese has profound political and economic properties too, with implications for international trade deals and commerce.

The taste of gruyere, for example, can depend on where you eat it. In Europe, it has a particular taste that comes from being a Swiss cheese (a French version is also available) made by heating Swiss cow’s milk in a copper vat and then ripening the cheese in Swiss cellars with the humidity of a natural…

Read complete article

~	The denial of Palestinian childhood

~	Detoxifying masculinity: How men’s groups reshape attitudes

~	How marketing classes can rescue ‘ugly produce’ from becoming food waste

~	EU Misses Opportunity on Frontex Transparency, Accountability

~	Honoring a Philippine Human Rights Icon

~	Fallout: an expertly crafted TV adaptation that manages to incorporate some of the best elements of gameplay

~	Extraordinary Vietnam fraud case exposes the inherent vulnerabilities of banks

~	AI-powered ‘deep medicine’ could transform healthcare in the NHS and reconnect staff with their patients

~	Ukraine war: Putin’s plan to fire up Zaporizhzhia power plant risks massive nuclear disaster

~	How Israel continues to censor journalists covering the war in Gaza