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Cheese, American Style!
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Posted by editor Mon Mar 5, 2007 13:36:46 PST
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0 responses 0 comments The mission statement of the American Cheese Society claims to “encourage the consumption of cheese through education about its sensory pleasures and its healthful and nutritional values.” The results of these efforts indicate a job well done! There are more companies and specialty cheese makers in the United States each year trying to meet the steady increase in market demands. The variety of American made cheeses available and the fact that this country produces thirty percent of the world's cheese may be as surprising to you as it was to me.  

Cheeses produced in the U.S. are made from the milk of cows, sheep, and goats or a blend thereof. Cheese that is aged less than sixty days must be made from a pasteurized milk while cheeses aged beyond this time can be made from non-pasteurized as regulated by the Food and Drug Administration. The terms aging, curing and ripening refer to the process that allows cheese to rest under controlled conditions for a specified period while enzymes and microbes change its texture and flavor.

Soft, unripened or so-called fresh cheeses are generally not aged. They are pasteurized, mild, creamy, soft, and very perishable. Creamed, feta, cottage, cherve, and ricotta cheeses fit into this category. Soft ripened cheeses are so soft that they are sometimes runny at room temperature. They have a white, edible rind and are usually made from pasteurized milk during a brief aging period. Triple cremes, camembert, and brie are products of this process.

Semi-soft cheeses can be made from either pasteurized or raw milk depending on the kind of cheese being produced. Some tasty varieties are monterey jack, colby, blue, fontina and havarti. They are all creamy, moist and vary from mild to strong in flavor. There is at least one to please every palate!

Hard cheeses are part of a large and varied family that includes gouda, cheddar, swiss, romano and parmesan. Their texture can be firm enough to be grated or soft and elastic at room temperature. They are made from both raw and pasteurized milk and vary in flavor from mild to pungent.

During processing blue cheeses are created by the addition of mold that causes blue-green veins and adds a distinctive mild to very assertive flavor. This group of cheeses includes gorgonzola and roquefort and may be made from pasteurized or raw milk. The consistency varies from semi-soft to hard. Mozzarella, scamorza and provolone are spun cheeses that are cooked and kneaded during processing and may be fairly soft or firm. 

Processed cheese is made by combining natural cheese by-products with emulsifiers, stabilizers and flavor enhancers. The result is a consistent product with a long shelf life and thus mass-market friendly. Some of us grew up eating only American cheese, processed spreads and cheese flavored spreads.

When you find the cheese that sparks your interest there are some important buying tips to follow. Whether purchasing from a retail store, a farmer’s market or specialty shops look for knowledgeable staff, quick turnover, and the opportunity to taste the product. Cheese should not be dry, slimy, nor smell bad. The look should be typical of its style with no cracks, odd coloring or mold (unless blue cheese). Check the labels for expiration dates and be leery if cheese is reduced for quick sale.

It is best to use soft cheeses within a few days while the hard will last for a longer period. Rewrap cheeses separately in wax paper covered by plastic wrap in order to maintain the microenvironment conducive to maintaining quality and preventing the absorption of refrigerator odors. Unwanted mold can be cut out of hard cheeses and the remaining will be good to eat. Discard soft cheeses if mold is present and blue cheese if it has more than its original veining. Always serve cheese at room temperature for maximum flavor.

The bottom drawer in the refrigerator is the best place to store cheese because it provides the humidity and an ideal temperature between 35 and 40 degrees. Freezing natural cheeses changes their flavor and they become crumbly and dry. They can be used in cooking if defrosted slowly in the refrigerator. I find it works best to shred the cheese before freezing so you can easily extract the amount you need.

Our community is fortunate to have a local goat cheese produced by “Soledad Goat Company” and sold at Tangleweed Farm. They make a fresh goat cheese packed in olive oil and herbs as well as a variety of creamed cheeses (photo). I hope this column has peaked your interest and made you aware of the myriad cheeses made in America!

Contact me at herbbasket.net with comments or suggestions for future topics. Enjoy a delectable month!

Serving Ideas for cream cheese
Savory – Top cheese with salsa, cocktail sauce, pesto or honey mustard. 
Sweet – Top cheese with chutney, jam, jelly or chopped canned fruits.
Allow cheese to soften at room temperature for fifteen minutes, add topping and serve with crackers.
Lacy cheese crackers or bowls
Grated parmesan cheese

Cover a cookie pan with parchment paper. Place one tablespoon of the grated cheese at two-inch intervals. Bake at 350 degrees for 10 minutes. Serve in place of crackers. Use larger amounts to make bowls. Remove when still warm and lay over the bottom of the bowl to form the shape. Serve salad in this edible bowl.

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