Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England.
Pinconning cheese is an aged semi-hard whole cow's milk, Colby-style cheese named after Pinconning, Michigan. It is made and distributed by a number of different companies including Pinconning Cheese Company and Wilson's (Horn) Cheese Shoppe in Pinconning, Michigan, and Williams Cheese in nearby Linwood, Michigan.
Colby is a semihard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, USA, where it was first developed in 1885 and quickly became popular.
Cheez-It is a brand of cheese crackers manufactured by Kellanova through its Sunshine Biscuits division. Approximately 26 by 24 mm, the rectangular crackers are made with wheat flour, vegetable oil, cheese, skim milk, salt, and spices.
The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.
Colby-Jack, or Co-jack/Cojack, is an American marble cheese made from Colby and Monterey Jack. It is classified as semi-hard in texture and is mild due to its two-week aging process. It is generally sold in a full-moon or a half-moon shape when it is young. The flavor of Colby-Jack is mild to mellow. Colby-Jack cheese is mainly produced in the states of Wisconsin and California. It is used in various dishes or as a topping to be melted. These dishes include burgers, pasta bakes, macaroni and cheese, casseroles and so on. It is predominantly used in the United States, and is not readily available internationally.
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes. Other staples include buckwheat and increasingly maize.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Marble cheese is a name given to cheeses with marbled patterns. These are produced by combining either two different colored curds, cheese curds or processed cheeses.
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
Wainwright Dairy is a creamery established by Carl Wainwright in Live Oak, Florida. The dairy produces pasteurized but nonhomogenized cream-on-top milk and Colby cheese, pepper jack cheese, baby Swiss cheese, cheddar, and chipotle cheese. The dairy was established in 1972 and added the creamery in 2009 Their Baby Swiss, Marble Cheddar, Cheddar, Sharp Cheddar, Chipotle Cheddar, Provolone, Mozzarella, Longhorn Cheddar and Muenster are available at Ward’s Market in Gainesville.
The Sonoma Cheese Factory is a cheese producer and specialty food store with a wine shop and café in Sonoma, California in the United States.
Dairy is a major industry in the U.S. state of Wisconsin. Being known for its dairy production, the state is often called "America's Dairyland." The industry is prominent in official state symbols—being displayed on the state's license plates, state's slogan, and on the state quarter.
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese by treatment with enzymes such as proteases, lipases and esterases. An incubation period under controlled conditions is required for proper flavor development. These enzymes accelerate and intensify the ripening of cheese, which is normally done with enzymes released by an microbial culture. They may be added to during cheesemaking, after the cheese curds have been pressed, or even after the cheese has been naturally aged. EMCs were first made in the 1970s.
Commercial cheesemaking in Wisconsin dates back to the nineteenth century. Early cheesemaking operations began on farmsteads in the Michigan and Wisconsin territories, with large-scale production starting in the mid-1800s. Wisconsin became the largest producer of cheese in the United States in the early 1900s, and in 2019 produced 3.36 billion pounds of cheese in more than 600 varieties, accounting for 27% of all cheese made in the country that year.
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