America - the new king in the cheese industry.

American cheeses offer a diverse range, from traditional varieties like cheddar and parmesan to modern cheeses mixed with vegetables and peppers, with a production capacity of approximately 5 million tons per year, accounting for 24% of the global cheese market. Beyond traditional cheeses, the US offers over 300 types of cheese on the market, creatively designed in a modern style with unique flavors, ensuring satisfaction for cheese connoisseurs worldwide.

Cheese is produced extensively in the states of Wisconsin & Minnesota, New York, California, Pennsylvania & Ohio. The general formula for making good cheese is good milk and good techniques. The milk selected for cheesemaking comes from cows raised on natural pastures. The milk is pasteurized and inoculated with cultures to create curd. It undergoes many cutting, pressing, and shaping processes. Depending on the type of cheese, the aging time and shelf life vary.

A unique aspect of the cheese fermentation process is the addition of gastric juice extracted from animal stomachs to the milk. This juice changes the milk from white to slightly brown, making it easier for cheesemakers to separate the liquid and milk. The milk then ferments, separates, forms into blocks, and is aged in storage. The aging time varies depending on the manufacturer; however, once it reaches consumers, cheese has a relatively short shelf life. Some cheeses, like cream cheeses, only require 3 days of aging and have a very short shelf life, while others, like cheddar, are aged for 3 years, and some even for 18 years before being consumed. The price of cheese on the market varies depending on the length of the production process and the quality of the product.

In particular, cheeses originating from the United States, such as Colby, San Joaquin Gold, and Pleasant Ridge Reserve, are a great source of pride for the people there. Colby, with its pale yellow color and slightly sweet taste, is considered an original cheese and a source of pride for Americans. It is one of the rare cheeses that does not require a curdling period to transform from milk into cheese.

The San Joaquin Gold cheese line was created by John Fiscalini & Mariano Gonzalez. It is also considered a difficult cheese to produce, requiring precise timing and meticulous attention to detail in every process; even a slight change can result in a cheese with a completely different flavor.

Pleasant Rigde Reserve cheese is made from milk from cows that graze on the first freshest grass in the pasture. It is produced only once a year; once the grass is gone, production of Peasan Rigde Reserve cheese ceases. The cheese has a slightly sour, mildly creamy taste and is suitable for dishes requiring a smooth, melted cheese surface, such as pizza, baked pasta, and lasana. Peasan Rigde Reserve has won the gold medal at the World Cheese Competition for three consecutive years.

The Thanh