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List Of American Cheeses
This is a list of cheeses typical of the United States. The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. While the term "American cheese" is legally used to refer to a variety of processed cheese, many styles of cheese originating in Europe are also made in the United States, such as brie, cheddar, gouda, mozzarella, and provolone. Also, many local dairies throughout the country produce artisan cheeses and other more localized flavors. Almost half of the cheese produced in the United States comes from Wisconsin and California. The U.S. dairy industry cheese exports has grown by 2,900% in the last two decades, making it the second largest cheese exporter in the world. American cream cheeses * Bergenost * Cream cheese * Creole cream cheese * Cup cheese * Red Hawk cheese, triple-crème cow's milk cheese with a brine washed rind, made in California * Kunik cheese American soft cheeses * BellaVitano Cheese * Brick cheese * C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brick Cheese
Brick cheese is a cheese from Wisconsin, U.S., made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese with age. It is a medium-soft cheese. Origins Brick cheese was originally produced in Wisconsin beginning in 1877. The cheese-making process was derived from white American Cheddar that is cultured at a slightly higher temperature, which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer texture. Production process Brick cheese is made in the form of a large rectangular or brick shape, but may also be named "brick" because the cheese curds are pressed with clay-fired bricks. Culturing '' Brevibacterium linens'' grows on the surface of brick cheese, making it surface-ripened. ''Brevibacterium linens'' is also the bacterium responsible for the aging of Limburger cheese and many F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza Cheese
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced. Some mass-produced pizza cheeses are frozen after manufacturing and shipped frozen. Processed pizza cheese is manufactured to produce optimal qualities in browning, melting, stretchiness and fat and moisture content. Several studies and experiments have analyzed the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes to create ide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinconning Cheese
Pinconning cheese is an aged semi-hard whole cow's milk, Colby-style cheese named after Pinconning, Michigan. It is made and distributed by Pinconning Cheese Company and Wilson's (Horn) Cheese Shoppe in Pinconning, Michigan. It is available as cheese curds and in mild or aged many years, to sharpness levels of medium mild, medium sharp, sharp, extra sharp, and super sharp (10 plus years old). Its hardness and texture change, and sharpness increases with aging. Pinconning cheese's flavor and texture are rich, creamy, and open. It is an unusual and different experience from eating traditional Colby cheese. It is often used as a replacement for Cheddar and Colby in dishes such as macaroni and soufflé A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...s." In 2020, production was . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepper Jack Cheese
Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. It has been called "an American original" and "as a vestige of Spanish rule in the early nineteenth century, derives from a Franciscan monastic style of farmer's cheese." In addition to being eaten by itself, it is frequently marbled with Colby to produce Colby-Jack, or with yellow cheddar to produce ''cheddar-Jack''. '' Pepper Jack'' is a version flavored with chili peppers and herbs. ''Dry Jack'' is a harder cheese with a longer aging time. Origins In its earliest form, Monterey Jack was made by 18th-century Franciscan friars of Monterey, Alta California. California businessman David Jacks sold the cheese commercially. He produced a mild white cheese that came to be known eponymously as "Jacks' Cheese" and eventually "Monterey Jack". Other ranchers in the area likewise produced the cheese, among them Andrew Molera, who b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monterey Jack
Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. It has been called "an American original" and "as a vestige of Spanish rule in the early nineteenth century, derives from a Franciscan monastic style of farmer's cheese." In addition to being eaten by itself, it is frequently marbled with Colby to produce Colby-Jack, or with yellow cheddar to produce ''cheddar-Jack''. ''Pepper Jack'' is a version flavored with chili peppers and herbs. ''Dry Jack'' is a harder cheese with a longer aging time. Origins In its earliest form, Monterey Jack was made by 18th-century Franciscan friars of Monterey, Alta California. California businessman David Jacks sold the cheese commercially. He produced a mild white cheese that came to be known eponymously as "Jacks' Cheese" and eventually "Monterey Jack". Other ranchers in the area likewise produced the cheese, among them Andrew Molera, who bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liederkranz Cheese
Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening. Liederkranz is a cow's milk cheese, with an edible pale yellow-orange tan crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma that could become unpleasantly ammonia-like if aged incorrectly. Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York, who later also created Velveeta there in 1923. Frey was apprenticed to Adolph Tode, who ran the Monroe Cheese Company, as well as a New York City delicatessen. They named the cheese after a local singing society, a Liederkranz Club ("singing circle"), perhaps the famous one in New York, or perhaps just on a whim for its Germanic sound. Until the original line went out of production, the cheese was sold in small boxes, with perforations in the sides. The return of the product sees it wrapped in aroma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humboldt Fog
Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay. It is an uncooked pressed cheese made from pasteurized goat's milk. Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like Morbier. The cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to a soft-ripened texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind. This cheese won first-place awards from the American Cheese Society in 1998, 2002 and 2005. See also * List of American cheeses * List of goat milk cheeses Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cougar Gold Cheese
Cougar Gold is an American Cheddar cheese produced at Ferdinand's Creamery on the Washington State University campus in Pullman, Washington. Like other cheeses sold at the creamery, Cougar Gold is notable for being sold exclusively in tin cans. Cougar Gold is a white, sharp cheddar that is aged at least one year. It has a nutty flavor somewhat resembling Swiss or Gouda. When properly refrigerated, Cougar Gold is claimed to last indefinitely in the can. An unopened can becomes more flavorful, sharp, dry and crumbly with age. Approximately 250,000 cans of Cougar Cheese are produced annually, with around 80% of it being Cougar Gold. The WSU Creamery produces eight different flavors of cheese as well as many ice cream flavors. Washington State University students are employed to produce the cheese and ice cream and to sell products in Ferdinand's Ice Cream Shoppe as well as in the Creamery's Direct Marketing Department that ships cheese nationwide. WSU started making cheese in cans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
String Cheese
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line up. It is possible to peel strings or strips from the larger cheese. Central Europe In Slovakia, korbáčiky is made, which is a salty sheep milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Cow milk versions are also available. Eastern Europe/West Asia In Turkey, the most common type of string cheese is dil peyniri ("tongue cheese"), a fresh white cheese made from cow's milk, traditionally in the provinces of Bilecik and Bursa. The stringy texture of dil becomes even more prominent when the cheese is melted. In Armenia, traditional string cheese, chechil, is made with a white base. The type of milk used usually comes from an aged goat or sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoop Cheese
Hoop cheese is a traditional cow's milk cheese that was common in the Southern United States from the early to mid 1900s. It is still available today, although it is much less common. It is a simple cheese prepared by separating the whey from curds. Today, the American Dairy Association has no criteria in place to classify hoop cheese, although it has sometimes been referred to as a type of pot cheese. Overview Hoop cheese is a simple, traditional fresh cow's milk cheese, prepared by pressing curds until the whey is entirely pressed-out, leaving the final cheese product. This involves the use of a cheese hoop, which consists of a ring with both of the ends opened, which is used to press out and separate the whey from the completed cheese, typically using cheesecloth, whereby the whey drains out through the cloth and the hoop cheese remains atop. Using this preparation method, the cheese is typically pressed into rounds and then wrapped in cheesecloth or parchment paper or sealed i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farmer Cheese
In the United States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...s, with each giving its own texture and flavor. References American cheeses Cheese {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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