Bert Swope
Recent surveys reveal cheddar as America’s favorite cheese. Families across the country enjoy a delectable grilled cheese with melty cheese melted on top of every slice for an irresistible combination.
But that doesn’t guarantee it’s the only cheese Americans enjoy. Other types of cheese, such as Mozzarella and Swiss, also ranked in this poll.
Cheddar
Cheddar cheese is one of the most beloved cheeses in America, and for a good reason. It’s versatile enough to be used in a variety of ways and pairs well with most foods.
It makes an excellent accompaniment to meats, particularly sausage, and ham. Try serving it alongside salami, corned beef, grilled ham cut directly from the bone, or beef brisket for something special. Try chorizo or smoked sausage stuffed with cheddar for something a little more adventurous.
Sliced, block, and shredded cheddar can all be found in your grocery store’s cheese and dairy aisles. Pre-shredded cheddar saves time, but grate your own using a box grater or food processor for optimal flavor.
Like other cow’s milk cheeses, cheddar cheese is made by cultivating milk with starter bacteria that acidifies it and forms curds. After being separated from water whey, these curds are heated and pressed to form cheese; though exact temperature and other details vary between cheesemakers, this basic process remains widely used.
Natural dye is sometimes added to cheese to give it a unique hue. This can be achieved using various techniques, most often with annatto – an extract from the seeds of the achiote tree.
The color of the cheese depends on its age and how much annatto is added. Generally, mild cheddar has a darker hue but can also appear pale orange or white.
Aged cheddar has a crumblier texture than younger cheese and may contain small calcium lactate crystals throughout. It makes an excellent addition to salads, soups, and stews and is delicious when paired with wines or beers.
Cheddar cheese comes in wide varieties, the most common being sharp/matured and vintage. Vintage Cheddar has aged up to 15 months, creating a robust taste and texture.
Cheddar cheeses with a softer texture and more nutty flavors can be found at specialty cheese shops; though more expensive, you are getting higher quality for your money.
American
American cheese is one of the most beloved cheeses in America, featured on burgers, grilled cheese sandwiches, and other fast food restaurants across the nation. But did you know it actually originated from Switzerland and has less melty qualities than you might expect?
Processed cheese, also known as fake cheese, lacks real milk and has no natural cheese flavor. Instead of these components – milk, whey protein concentrate, and additives – this processed cheese has a list of ingredients, including milk, whey, milk protein concentrate, and other things.
American cheese has traditionally been made from cheddar or Colby cheese, although some brands have begun using other types to make it creamier and cheesier. It usually has a yellow or white hue with a mild salty flavor and a medium firm consistency.
However, it is also high in saturated fat and sodium. This raises the risk of heart disease and high blood pressure; thus, avoiding a diet that contains too much salt may lead to gastrointestinal problems or even cancer.
Discover some of America’s unique cheeses, like Rogue River Blue from Oregon (aged in pear brandy-soaked grape leaves) or Winnimere from Jasper Hill Farm in Vermont.
Another great option is Cowgirl Creamery in Northern California, which is pushing the boundaries of American cheese making. Their varieties range from mild and creamy scallion cheddar to fiery blackberry cheese.
If you’re in search of something classic, Kraft Singles are perfect. They’re basically Velveeta that has been cut into individual slices.
Grocery stores typically carry them; you can use them in recipes like grilled cheese, sandwiches, and omelets. Mac and cheese is another great choice as well!
American cheese, despite its high sodium and saturated fat content, remains a beloved food in many households. Not only does it provide essential calcium and iron content, but also protein with no added sugars. So why is American cheese still popular?
Mozzarella
Mozzarella cheese is one of the most beloved cheeses in America and is often seen on pizza menus. It comes in various forms, like fresh, smoked, or shredded.
Mozzarella cheese has a mild, creamy texture and an irresistibly light, tangy taste, making it great as a snack or an addition to dishes like pizza or pasta. Not only is mozzarella nutritionally beneficial (it contains calcium, protein, and phosphorus), but it’s also lower in fat than other cheeses.
Slice, shred, and crumble it into salads or toss it with pasta for an irresistible twist. Additionally, this cheese is often featured on sandwiches.
Mozzarella comes in soft and hard varieties but can generally be divided into two main categories: low-moisture part-skim mozzarella and high-moisture fresh mozzarella. The former has a lower moisture content, helping it last longer while having better browning and stretching properties when heated.
Mozzarella Low Moisture (LM) is made with lower fat content milk. You can find it at most supermarkets, and it’s perfect for use in salads, pasta dishes, and pizza dishes.
Compared to other cheeses, it is less costly but can add up quickly if purchased frequently. Furthermore, this cheese contains high amounts of calories.
This low-fat cheese can be used to create a variety of pizzas, including traditional Neapolitan pizza with its thin crust and a topping of red sauce, mozzarella, and green peppers. It may also be topped off on other dishes such as salads or omelets.
Made from cow or buffalo milk, infused with herbs, chili peppers, and other spices for an irresistible flavor. It can also be smoked or combined with basil pesto to give it a unique kick.
In the USA, two types of mozzarella exist low-moisture (LM) and high-moisture (HM). The LM variety is what you typically find in grocery stores and can be used for a variety of applications.
It is made from cow or buffalo milk and has a smooth, emulsified texture that melts when heated. Its mild, tangy taste provides essential nutrients such as calcium, protein, and phosphorus while low in fat and sodium at just 87 calories per ounce – best enjoyed in moderation!
Swiss
Swiss cheese, such as Emmentaler, is a beloved melting cheese used for many dishes, such as the New York style Reuben sandwich, French Onion soups, and stuffing inside Chicken Cordon Bleu. Additionally, it can be grated into cheese omelets to create delectable treats.
Cow’s milk cheese that ages with age bring out flavors ranging from nutty to fruity. It is a very creamy, dense, and fudgy cheese that can be grilled or sliced into salads for added enjoyment.
European versions of Swiss cheese differ from American mass-produced Swiss in that they feature larger air pockets that contribute to more developed and intense flavors. These cheeses boast higher levels of flavor-enhancing bacteria for an all-around more complex and nutty taste profile.
Another distinctive characteristic of Swiss cheese is the holes, which form when it ages through a process known as stretching. As bacteria such as “lactococcus cremoris”, “lactobacilli” and “propionibacterium” eat away at lactose in the milk, they release carbon dioxide into the atmosphere, which gives Swiss cheese its distinctive taste and appearance.
Though most Swiss cheese sold in the US is pasteurized, some high-end artisan producers use unpasteurized cow’s milk for cheese that ages for an extended period. While this type of cheese tends to be more expensive and hard to locate, the extra quality and age it offers is well worth it.
Swiss cheese has an irresistible taste and is a wonderful source of calcium and protein. Protein is essential for building muscle since it provides essential amino acids your body cannot synthesize. Plus, it provides vitamins A and B12 and minerals like iron, phosphorus, and zinc.
Low-fat cheese such as mozzarella is an ideal option for those on a diet, since it has less fat content than other varieties. However, it should still be eaten in moderation due to its high saturated fat and sodium content; limit yourself to 1-2 slices (28-56 grams) per sitting to help control salt intake.