When a cheese processor wanted to increase production capacity, its first thought was to install an additional dryer, which was an expensive and energy-intensive solution. However, as the capacity of the dryer is determined by the amount of water it can remove per hour, another way to increase overall throughput would be to reduce the water content of the cheese products before drying, so that a larger volume could be dried at one time.

At the request of FDA, the US Department of Justice filed a complaint for permanent injunction in US District Court against Michigan-based S. Serra Cheese Company.

The Consortium for Common Food Names is urging the European Union to deny a geographical indication (GI) proposal that would give Denmark exclusive use to the term “havarti.”

FDA is clarifying a statement that sent cheesemakers into a panic earlier this year implying the government body would take steps to end the century-old practice of using wooden boards to age cheese.