Americans consume over 33 lbs of cheese every year. We produce 30% of all cheese on Earth.
Cheese Paired With Fruit and Nuts-WOW!!!!
Greece is an even cheesier consumer with 69 lbs per person yearly. They are the number one importer of cheese in the world. Other high cheese consumers are France, Iceland, Germany and Switzerland, which run about 50% or higher in cheesy dishes than the U.S.
Cheese originated about 10,000 years ago and possibly by mistake. In ancient times, they would store milk in flexible containers made from animal stomachs. This intestinal material contained proteins called enzymes (rennet).
Cows Breast Milk Made Better With Coagulating Curds
This rennet would cut up and coagulate the milk into curds (solids) and whey (light milky liquid).
This accident would have been an advantage to the first cheesy family. Most of these primitive people were totally lactose (milk sugar) intolerant. They were not able to drink the milk without having cramps, gas and diarrhea. By making cheese, bacteria change most of the lactose in lactic acid giving the food that tangy taste. Benefits of cheese would include less intestinal problems, longer shelf life over milk, ease of transport and a food product high in protein, calcium and phosphorous. Primitive man adored cheese. It kept the tummy full for many hours. They stayed away from the whey (liquid) otherwise flatulence would engulf the tribe. Lactose still remains in the whey.
The only cheeses originally made in America are Brick, Colby, Jack and American. All other varieties were brought over by the Pilgrims with their cows.
American cheese is different from all the rest of the cheese because it’s a processed conglomeration of some milk, milk products, chemicals and coloring. Even as a kid I called it “plastic cheese”. It was originally invented by Kraft in 1915. They created a cheese that had a much longer shelf life and was less expensive to produce than normal cheese. Over the years, food processors started coming out with higher-class processed cheese versions like the “2% milk” and their “deluxe” creamy varieties.
W/ Mixed Greens, Pear, Dried Cranberries And Walnuts
Blue cheese, where a penicillin organism infects the cheese and inhibits the growth of any harmful bacteria. The mold makes the cheese turn blue and provides the smell and flavor of blue cheese also know as Roquefort. Roquefort Caves where the penicillin bacteria were originally found to produce blue cheese.
In 1958, a company called Sargento came out with packaged shredded cheese. Further developments by the same company introduced the resealable bag in 1986.
Cheddar And Mozzarella Are The Top Dogs
Most of increase in cheese consumption is due to pizza, burgers and mac ‘n cheese.
Snippets of interesting facts to tell your friends:
A one ounce serving of cheese is the size of 4 dice.
Mac n’ cheese is the most popular cheese recipe in the U.S.
Over the last 30 years, cheese intake in the U.S has increased by greater than 50%.
The top five cheese producer states are Wisconsin, California, Idaho, New York and Minnesota. They curd out over 70% of the cheese in the U.S.
There are over 2,000 varieties of cheese.
Cheddar cheese color was orange when the cows grazed during the spring and summer consuming carotene contained in the grass. For the winter months, they consumed light-colored dry feed so the cheese came out white color. Many farms will dye the white cheddar cheese orange for year round continuity.
Someone who sells cheese for a profession is called a cheese monger.
Cheeses are so concentrated that it takes 10 pounds of milk to make 1 pound of cheese.
Cheese provides calcium, phosphorous, protein, vitamin A and zinc to the diet.
Tips For Lowering Cheese/Fat Consumption
1. Shred your cheese. Very little goes a long way, especially if you just sprinkle it on top of the food. You still get the cheesy richness without overburdening your belly.
2. There are lower fat cheeses that are excellent. This dramatically cuts fat calories.
3. If you don’t or can’t thinly slice cheese at home either purchase it from the deli or get it prepackaged. This will give you better control of serving sizes.
4. Harder cheeses usually have higher amounts of saturated fats. These types of fats turn the on switch to start making more cholesterol in your body. Remember to shred that hard stuff sparingly on the top of that salad or main course.