Here's The Facts About Usa Cheese

The United States is the world's largest supplier and manufacturer of high-quality cheeses which includes varieties ranging from American Originals such as Monterey Jack, Colby and cream cheese to Italian-style cheeses such as parmesan, provolone, Castello cheese, and mozzarella. Consumers are often surprised to learn that specialty cheeses from the country are some of the world's best, winning top awards at international competitions. The USA cheese community's success is reflected in the performance of USA cheese at the 2019 World Cheese Awards (WCA), one of the most respected competitions in the world attracting thousands of entries each year, where U.S. cheesemaker Rogue Creamery's Rogue River Blue was crowned World Champion Cheese - the first American recipient of this honor. 

"USA cheese fits into healthy eating plans for children and adults of all ages. It's considered a nutrient-dense food because it provides a high concentration of nutrients relative to calorie content. It also boasts high-quality calcium, protein, phosphorus, vitamin A and zinc," says Nina Halal from the USA Cheese Guild.

For those who find it difficult to digest lactose found in milk and other dairy products, USA cheese(s) are a particularly significant nutrient source. "Natural cheeses such as cheddar, Colby, Monterey Jack, mozzarella, and Swiss contain minimal amounts of lactose, as the cheesemaking process naturally removes lactose during the separation of cheese curds from the whey," says Nina. While cheese also contains some sodium, fat, and calories, dietary choices should take into consideration a food's total nutrient package.

Traditionally, the most popular types in the GCC is the indigenous white cheeses, consumed daily at breakfast and throughout the day in snacks and sandwiches. There are over 1,000 cheese varieties produced in the United States, with parmesan and provolone cheesemakers also present in the country. You may have already tried a few of these, perhaps even all, without realizing those delish soft, semi-soft, and hard cheeses aren't from an artisan producer in France, Italy, or Switzerland, but from the United States.

Currently, within the MENA region, there's a growing appreciation for new types of USA cheese, not just for special occasions but also for daily consumption and homemade recipes. To meet consumer demand, dairy research centers in the United States are currently developing novel cheese prototypes and processes that allow better control over production, safety, shelf life, flavor, and more. For instance, the invention of IQF (Individually Quick Frozen) mozzarella. "The IQF process locks in the freshness of the cheese and stops the ageing process, providing foodservice and industrial users with a consistent, high-quality product," says Nina. Other processes include new ways to modify cheese texture and performance for specific end uses. Meanwhile, low pressures can accelerate cheese flavor development and reduce ripening time. "Innovation in American cheesemaking manifests itself through never-ending new creations of our talented cheesemakers."

Over the last two years, the USA Cheese Guild has featured a wide variety of American cheesemakers, introducing more of the product to shelves and deli counters of major supermarket chains, not just in Dubai, but throughout the GCC. "This is due to the noticeable shift in consumer behavior, which has helped to leverage the rising demand for USA cheese," says Nina. Cheese as a health food and snack is gaining traction here, especially since people are more aware of the heritage and cheesemaking processes. "In today's U.S. cheesemaking community, craftsmanship rules. From some of the largest production facilities in the world to tiny artisan producers, quality is at the forefront of USA cheese," says Nina. Across the rolling hills of New England and the green pastures of Wisconsin to the canyons of Utah and the dramatic landscapes of California, farms both big and small participate in the first livestock animal care program in the world to be recognized by the International Organization for Standardization (ISO). U.S. milk production oversight and government regulations have furthermore resulted in a reputation for products that are safe, nutritious, and delicious.

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