Introduction to American Cheese

When we talk about cheese in the United States, we often find ourselves eager to clarify a common misconception: while the term 'American Cheese' might have a negative connotation, the country is actually one of the largest producers of both traditional and fresh cheeses. This article delves into the diversity of cheese production in the US, from artisanal home-made varieties to large-scale industrial processes.

What is American Cheese?

The term 'American Cheese' often refers to a processed cheese food, a product that contains a combination of cheese and other ingredients such as whey, gums, starch, and oil. This type of cheese is widely available and often has a distinctive, processed taste. While some argue that it is not genuinely 'cheese,' it is indeed a significant part of the U.S. cheese market.

Industrial Cheese Production

Most of the cheese sold under the 'American Cheese' label is produced by industrial processes that can be misleading. For instance, the classic brand Velveeta is a prime example of this processed cheese. While it is not inherently 'evil,' it is far from being a traditional cheese. It is a form of processed cheese food, not cheese in the classical sense.

Despite the common misconception, the United States is actually one of the largest cheese producers in the world. In a typical month, over a billion pounds of cheese are produced, with a significant portion of this being the processed cheese varieties that give 'American Cheese' its bad reputation.

Homemade Cheeses in the United States

While industrial cheese production dominates, it is still entirely possible to make fresh cheeses in the comfort of your home kitchen. Fresh cheeses like ricotta and mozzarella can be easily made using ingredients available in most grocery stores. Cooking shows often feature tutorials on how to make these types of cheeses, highlighting the growing interest in homemade, artisanal foods.

On the other hand, more complex cheeses that require fermentation and aging are generally more challenging to produce at home. Such cheeses typically require special equipment and expertise. For instance, a small farmer in Pennsylvania with a herd of just six cows made several types of artisanal cheeses, which she sold in nearby towns. These types of cheeses are a specialty of smaller, family-run farms and are not typically produced in larger quantities.

Small-Scale and Artisanal Cheese Production

There exist small farms that specialize in producing sheep and goat cheeses, offering a variety of artisanal options. For example, the Hudson Valley in New York State is home to several such producers. While these are not produced in large volumes, they offer a unique and delicious alternative to the standard processed cheese.

Some mass producers like Kraft also make their own cheese or buy from large dairy farmers in Wisconsin. This cheese is packaged in sufficient quantities to distribute nationwide, catering to a broader market. While it may not win any accolades, it is a significant part of the cheese supply chain.

Conclusion

While the term 'American Cheese' might evoke a negative image, it is essential to recognize the diversity in cheese production in the United States. From artisanal home-made cheeses to large-scale industrial processes, the American cheese industry offers a wide range of options. Whether you are a cheese connoisseur or simply appreciate the variety, the United States has something to offer for everyone, challenging the common misconceptions about what 'American Cheese' really means.