Why does Swiss cheese
recognizable characteristic of Swiss cheese is its holes which punctuate the
pale yellow exterior.
also called "eyes," are caused by the expansion of gas within the cheese curd
during the ripening period.
cheese gets moldy, should I throw it away?
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.
What appears to be the remains of cheese have been found in
Egyptian tombs over 4,000 years old.
Cheese was popular in ancient
Greece and Rome, but fresh milk and butter were not. This
was probably due to the fact that olive oil was available in the Mediterranean
area, where the climate would have spoiled milk and butter
The terms "Big Wheel" and "Big Cheese"
originally referred to those who were wealthy enough to purchase a whole wheel
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,
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.
- Cheddar, Cheshire and
Leicester cheeses have been colored with annatto
seed for over 200 years. Carrot juice and marigold petals have also been
used to color cheeses. Coloring may have originally been added to cheese made
with winter milk from cows eating hay to match the orange hue (from vitamin A)
of cheeses made with milk from cows fed on green plants.
- A giant wheel of Cheddar cheese was given
to Queen Victoria (1837-1901) for a wedding gift. It
weighed over 1,000 pounds. A normal Cheddar wheel weighs 60-75
- Almost 90% of all cheese sold in the
States is classified as a Cheddar type
is French for goat and refers to cheese made from goat's
eating more cheese than ever
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.
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.
purchased $40 billion worth of cheese last year
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,
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
Types of Cheeses