us cheese industry pt 3 of 5

The Cheese Industry in The

U.S.An overview of some of the factors of the industry. From the

history, trading, regulations to market overviews.

Table Of Content: Title: Page Number: History of Cheese 2Cheese Overview 9Cheesemaking Process 35Cheese Brands 55Storage & Serving Tips 73Cheese & Wine Parings 83U.S. Profile 100U.S. Regions 106State Profiles 120Federal Regulations 157State Regulations 170Regulations: Importing Process 179Trading 194Consumers 209Market Overview 233Trends 248Investor Outlook 260Future Outlook 271Workcited 281

Storage And Serving Tips: Tips on serving and storage as well as some of the Nutritional benefits of cheese.

Serving & Storage: Tips-

Unpasteurized cheese should not be sliced until purchase

Keep the cheese in conditions in which it matures

Do not store cheese with other strong-smelling foods

Serving & Storage: Tips-

Keep cheese wrapped in waxed paper and place it in a loose-fitting bag

Make sure to completely wrap blue cheeses since mold spores spread readily

Chilled cheeses should be taken out of the refrigerator one and a half to two hours before serving

Serving & Storage:Nutritional Value-

Healthy elements of cheese include calcium, protein & fatty acids

Cheese has a higher concentration of these nutrients than milk, with little or no lactose remaining

Cheeses are traditionally made with animal rennet, however vegetarian rennet cheeses are available

Compiled by author from venissimo.com

Serving & Storage:Nutritional Facts-

Goat cheeses are almost always an

alternative for those who are

lactose intolerant

Sheep cheeses have more calcium & protein, and less

cholesterol than cow cheeses

Average fat content of cheese

is 45%


Serving & Storage:What Cheese is Best?

Best cheese accompaniments are fruit, olives and nuts

Best cheeses come from animals that graze on organic grasses, flowers, plants

Best appetizer cheeses are fresh chevres

Best dessert cheeses are washed rinds & blues

Best way to eat a flight of cheese is on order of strength, from mild to wild

Best cheese course is 3-5 types, with various milks & textures

Best way to taste hard, sharp cheeses is with the tip of the tongue


Serving & Storage:How Much to Buy-

Typical serving = 3 ounces per person (6 guests x 3 ounces = 18 ounces / 16 ounces per lb = 1.125 lbs)

1 ounce ungrated cheese = 1/4 cup grated cheese

4 ounces (1/4 lb) ungrated cheese = 1 cup grated cheese

8 ounces (1/2 lb) ungrated cheese = 2 cups grated cheese

16 ounces (1 lb) ungrated cheese = 4 cups grated cheese


Cheese & Wine Parings:Cheeses that go best with certain types of wines.

Cheese & Wine Parings:At a Glance-

Fresh – uncooked,

unripened curds which are usually

mild & moist (ricotta, chevre) - try sweet wines, dry wines, roses

Bloomy Rind - surface is exposed

to molds that make them ripen inward & become

creamy (brie, camembert) - try

medium reds, ciders

Washed Rind - washed with brine

or liquid to promote sticky

rind with “stinky” quality (epoisses, munster) - try dry white wines & full-

bodied reds

Natural Rind - self-made rind

with an appearance of mottled rock

(stilton, ossau-iraty) - try fruity

reds


Cheese & Wine Parings:At a Glance-

Uncooked/Pressed - curds

are not cooked, and whey is removed by pressing (saint

nectaire, tomme de savoie) - try medium reds

Cooked/Pressed - curds are cooked

until solidified, then pressed

(parmigiano, gruyere) - try fruity whites, full-bodied

reds

Semi-Hard/Hard - cooked and

pressed, with our without rinds, then aged usually 1-2 years (cheddar,

gouda) - try spicy & racy reds

Blue – infused with

penicillin mold spores, then aged in caves or cellars

(gorgonzola, roquefort) - try

sweet wines, port


Cheese & Wine Parings:Fresh/Young, Bright Cheeses-

• Loire Valley Sauvignon BlancWhite Classic:

• Santorini AssyrtikoWhite Creative:

• Sparkling RoséRed Classic:• Spanish RosadoRed Creative:

Compiled by author from popsugar.com

Chèvre, Burrata,

Feta

Cheese & Wine Parings:Creamy Bloomy-Rind

Cheeses-• Champagne, ChardonnayWhite Classic: • New World sparklers,

FranciacortaWhite

Creative: • Pinot Noir, BeaujolaisRed Classic:

• Brachetto D'AcquiRed Creative:


Brie, Camember

t

Cheese & Wine Parings:Funky Washed-Rind Cheeses-

White Classic: Riesling, GewürztraminerWhite Creative: MadeiraRed Classic: BurgundyRed Creative: Try sour ale


Époisses, Taleggio, Muenster

Cheese & Wine Parings:Funky Washed-Rind

Cheeses- Dry or off-dry Rieslings stand up well to stinky cheeses due to their

honeyed tropical fruits and high acidity

Pair dried fruit and Pinots or wine-like sour beer

Époisses, Taleggio, Muenster

Image from google.com

Cheese & Wine Parings:Firmer Aged Cheeses-

White Classic: Rhône Valley blends, Chardonnay

White Creative: Dry sherry

Red Classic: Bordeaux, Cabernet Sauvignon

Red Creative: Wild card

Beaujolais: A medium bodied French Red


Emmental, Manchego, Gruyère, Cheddar,

Parmesan, Gouda

Cheese & Wine Parings:Blue Cheeses-

• SauternesWhite classic:

• Vin Santo, Sweet Sherry

White creative:

• PortRed classic:

• AmaroneRed creative:


Roquefort, Stilton,

Gorgonzola Dolce

Cheese & Wine Parings:Blue Cheeses-

Rich dessert wines pair good with intense blue cheeses, but most are going to cost you

Try Ports, sweet sherries (tawnies, rubies)

If you want to drink table wine, consider wines with bold, dried-fruit qualities

Roquefort, Stilton,

Gorgonzola Dolce


Wine & Food Parings:Brie-

Brie with Pistachio & Pumpernickel Bread:

Sweet, creamy and crunchy, this cheeseboard hits different flavors and textures, making every bite something new

The Brie’s white rind protects the paste inside as it ripens and becomes more creamy and flavorful


Wine & Food Parings:Rondele’-

Rondelé with Nectarines, Hazelnuts & Arugula:

This unique cheeseboard is not just perfect for sharing. It’s also a delightful and surprising combination of flavors, textures and colors

Forget the utensils, invite people to scoop up this treat with some slices of rye bread


Wine & Food Parings:Triple Crème Brie-

Triple Crème Brie with Glogg & Gingerbread Cookies:

This new twist on a traditional Scandinavian favorite combines rich, creamy Triple Crème Brie, tart cherries and sweet Glogg (mulled wine)

It’s a medley sure to warm anyone up on a cold winter night


Wine & Food Parings:Rondelé-

Rondelé with Pita, Tomatoes & Basil:

This version of a flatbread is a quick, easy and delicious cheeseboard that brings to life some of the brightest flavors of summer

Want to enjoy fresh basil all year long? Blanch it in boiling water for two seconds, transfer to an ice bath, then dry and store in your freezer


Contact Us for the Full Presentation:

Mediacontact USA Inc.13575 58TH Street North #160

Clearwater, Fl. 33760

T: 727 538 4112E: [email protected]

www.mediacontactusa.com

mailto:[email protected]

http://www.mediacontactusa.com/

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