Fun Facts!                 

     Why does Swiss cheese have holes?                                                                                                                      

The most recognizable characteristic of Swiss cheese is its holes which punctuate the pale yellow exterior.

These holes, also called "eyes," are caused by the expansion of gas within the cheese curd during the ripening period.

If cheese gets moldy, should I throw it away?

Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away 1/2 inch of cheese on all sides of the visible mold. Use remaining cheese as quickly as possible.

 

        The terms "Big Wheel" and "Big Cheese" originally referred to those who were wealthy enough to purchase a whole wheel of cheese.

 

        Cheese takes up about 1/10 the volume of the milk it was made from.

Greek historian Xenophon (430?-355? B.C.) mentions that goat cheese had been known for centuries in
Peloponnesus.

The first cheese factory to make cheese from scratch was started in
Rome, New York in 1851 by Jesse Williams. He had his own dairy herd and purchased more milk from other local farmers to make his cheese. By combining the milk and making large cheeses he could produce cheese with uniform taste and texture. Before then, companies would buy small batches of home made cheese curd from local farmers to make into cheese, each batch of curds producing cheese with wide differences in taste and texture from one another.

 

 

 

        Chevre is French for goat and refers to cheese made from goat's milk.

Americans are eating more cheese than ever

In 2003, American s consumed 8.8 billion pounds of natural cheese. On a per capita basis, the average American ate 30.6 pounds of natural cheese in 2003. That's four pounds more per person than in 1994 and 19.5 pounds more than in 1970. Overall, Americans ate 1.8 billion pounds more cheese in 2003 than in 1994. Approximately half of that increase was supplied by California, the fastest-growing cheese producer.

Americans are stuck on mozzarella

It will be no surprise to pizza lovers that the single most frequently eaten cheese is Mozzarella, which recently edged past Cheddar in popularity. Americans ate 2.8 billion pounds of gooey Mozzarella in 2003, the majority of which came from California, the country's largest producer. Cheddar was a close second and we ate 2.7 billion pounds of that.                  

Americans purchased $40 billion worth of cheese last year                        

The market value of all cheese consumed in the U.S. was nearly $40 billion in 2003. In addition to supermarket sales, this includes cheese sold through restaurants and fast food outlets, as well as the cheese sold as ingredients in frozen and packaged foods.

America has 440 cheesemakers

This includes more than 350 producers of specialty, artisan and farmstead cheeses. While most states have at least one cheese plant, more than two-thirds of the specialty cheesemakers in the country are located in just three regions - California, Wisconsin and New England. Many cheesemakers now invite visitors to stop by and sample cheese and learn more about Cheesemaking practices. For a visitor's map to California cheesemakers

 

Different Types of Cheeses

 

 

History of Cheese

The Cheese Process

Contributing Microorganisms

Making Cheese

Recipes

Fun Facts

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