Gruyère or just cheese?

The NYT has an article about a court ruling in regards to protected designation of origin (PDO). The product in question is Gruyère cheese.

We all are used to Champagne, Cognac, Prosciutto di Parma, Kentucky Straight Bourbon, and many other PDOs.

In some cases the protected designation of origin makes for a good story. For example, aging the sparkling wine with 2nd fermentation in the bottle was invented by German cellar masters. Some French then hired German wine makers and copied the method, labeling their sparkling wine after their region, Champagne.

After some legal fights, wine makers from outside the Champagne settled on Méthode Champenoise.

Back to cheese, the English will intervene, if you call your cheese ‘Stilton’. The Dutch protect their Edamer, the Swiss their Appenzeller.

To prevent costly legal fights, the “Méthode …” seems a logical route. Or to create a new name, like French cotton material, ‘De Nimes’, became denim. And some cheese is labeled “Old Amsterdam”.