American Cheese has covered a wide range from traditional lines such as cheddar, parmesan to modern cheeses, mixed with vegetables, pepper flavor... with a production capacity of about 5 million tons/year, accounting for 24% of the global cheese market share. Not only traditional cheese flavors, America provides more than 300 types of cheese on the market, creative in modern style, with unique flavors guaranteed to satisfy the cheese enjoyment needs of consumers around the world.
Cheese is produced in large quantities in the states of Wisconsin & Minnesota, New York, California, Pennsylvania & Ohio. The general formula for making good cheese is good milk and good technique. The milk chosen to make cheese is from cows raised on natural pastures. The milk is pasteurized and inoculated with yeast to create a solid consistency. Through many times of cutting, pressing and forming cheese. Depending on the type of cheese, the aging time and shelf life are different.
A rather special thing is that in the process of fermenting cheese, an indispensable additive is gastric juice taken from the stomach of animals to inoculate into the milk. The milk will change from white to slightly brown, helping the cheese maker to easily separate the water and milk. Then the milk automatically ferments, separates the water, forms into cakes and is put into storage. The incubation time of cheese is short or long depending on the manufacturer, however, when delivered to consumers, the cheese only has a fairly short shelf life. There are types of cheese that only need to be aged for 3 days and have a very short shelf life such as cream cheeses, there are types that are aged for 3 years like cheddar, there are types that are aged for 18 years before being used. Depending on the length of the making process and the quality of each type, the price of cheese sold on the market is also different.
In particular, cheeses originating from the United States such as Colby, San Joaquin Gold, Pleasant Ridge Reserve… are the great pride of the people here. Colby has a light yellow color, slightly sweet, Colby is also considered the original cheese, the pride of the American people. This is one of the rare cheeses that does not need aging time to transition from curd to cheese.
San Joaquin Gold cheese was created by John Fiscalini & Mariano Gonzalez. This is also considered a difficult cheese to produce, requiring the maker to accurately time and carefully follow each process, just a little change can produce a different type of cheese with the desired taste.
Pleasant Ridge Reserve cheese is made from milk from cows that eat the first layer of grass on the pasture. It is produced only once a year, and after the grass is gone, this season of Peasan Ridge Reserve cheese will no longer be produced. The cheese has a slightly sour, slightly fatty taste and can be added to dishes that require the cheese to melt evenly on the surface such as pizza, oven-baked pasta, lasagna, etc. Peasan Ridge Reserve has won the gold medal at the world cheese competition for 3 consecutive years.
