http://wyrdwalkerpress.com/api.php?action=feedcontributions&feedformat=atom&user=Isidro1380 2026-11-07T14:25:22Z User contributions MediaWiki 1.43.3 http://wyrdwalkerpress.com/index.php?title=American_Cheese:_Does_It_Deserve_Its_Bad_Reputation%3F&diff=60074 2026-03-27T13:41:56Z

<p>Isidro1380: Created page with &quot;&lt;br&gt;30 August 2019&lt;br&gt;ShareSave&lt;br&gt;&lt;br&gt;&lt;br&gt;Lauren TurnerBBC News, Washington DC&lt;br&gt; &lt;br&gt;&lt;br&gt;Everything you believe you understand about American cheese is wrong.&lt;br&gt;&lt;br&gt;&lt;br&gt;That&#039;s what the cheese makers and [http://karanticaret.com.tr/index.php?route=journal3/blog/post&amp;journal_blog_category_id=3&amp;journal_blog_post_id=1 cheesemongers] of the US wish to inform you. They&#039;re fed up with individuals thinking their treasured product is a joke.&lt;br&gt;&lt;br&gt;&lt;br&gt;When you do a Google se...&quot;</p> <hr /> <div>&lt;br&gt;30 August 2019&lt;br&gt;ShareSave&lt;br&gt;&lt;br&gt;&lt;br&gt;Lauren TurnerBBC News, Washington DC&lt;br&gt; &lt;br&gt;&lt;br&gt;Everything you believe you understand about American cheese is wrong.&lt;br&gt;&lt;br&gt;&lt;br&gt;That's what the cheese makers and [http://karanticaret.com.tr/index.php?route=journal3/blog/post&amp;journal_blog_category_id=3&amp;journal_blog_post_id=1 cheesemongers] of the US wish to inform you. They're fed up with individuals thinking their treasured product is a joke.&lt;br&gt;&lt;br&gt;&lt;br&gt;When you do a Google search of &quot;why is American cheese ...&quot;, among the leading tips for completing the sentence are &quot;bad&quot;, &quot;so gross&quot; and &quot;not cheese&quot;.&lt;br&gt;&lt;br&gt;&lt;br&gt;It does not assist that &quot;American cheese&quot; is the name for the orange, plastic-wrapped slices - in addition to representing the entire country's cheese output.&lt;br&gt;&lt;br&gt;&lt;br&gt;So what does the world requirement to know about US cheese, rather of believing all that's on offer is dull and mass-produced?&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Naturally they believe that,&quot; says Patricia Michelson, founder of London's La Fromagerie. &quot;Because that's what gets exported.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Certainly in the UK there's a mistaken belief,&quot; concurs cheese journalist and senior World Cheese Awards judge Patrick McGuigan.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;If you ask most British people to call an American cheese, they 'd go for that orange plastic cheese, which is what the country is known for globally. But perceptions are altering, especially amongst people in the know. American cheeses have done well at things like the World Cheese Awards.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;It does not help that it's hugely pricey to get US cheese across the pond. There are some huge tariffs on US cheese - currently set by the EU and the UK, depending upon the kind of cheese - to come into the UK.&lt;br&gt; &lt;br&gt;&lt;br&gt;&quot;It depends on ₤ 60 ($73) a kilogramme,&quot; states Mr McGuigan. &quot;If you're trying to offer to a British customer, you're saying, 'we have this cheese that's incredible - it's ₤ 60.' You can see a lot of buyers going, 'hmm I'm not exactly sure.'&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;They are great cheeses. But there are some great cheeses [from elsewhere] which are half price.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;Cheddar, for instance, is subject to a 167.10 euro ($187.72) per 100kg tariff, with Colby at 151 euro ($166.92) per 100kg.&lt;br&gt;&lt;br&gt;&lt;br&gt;Trying to find US cheeses in London, for individuals to taste test it for this article, proved difficult. It's generally only brought in for special occasions, like Thanksgiving and Christmas, which is when Ms Michelson buys it in for her world-renowned cheese shops.&lt;br&gt;&lt;br&gt;&lt;br&gt;She had also meant to import some for Independence Day this year, but documentation held up the consignment, which presently comes through Paris.&lt;br&gt;&lt;br&gt;&lt;br&gt;She says there is a &quot;mountain of red tape&quot; to get unpasteurised cheese (which is made from raw milk, and has actually not been warmed to remove bacteria) offered in the US itself - and after that even more bureaucracy to get them out of the country and into the UK.&lt;br&gt;&lt;br&gt;&lt;br&gt;Traces discovered of 'world's oldest cheese'&lt;br&gt;&lt;br&gt;&lt;br&gt;How grilled cheese went premium&lt;br&gt;&lt;br&gt;&lt;br&gt;The plight of a United States dairy farm&lt;br&gt;&lt;br&gt;&lt;br&gt;Along with logistical concerns, she says there are other barriers.&lt;br&gt;&lt;br&gt;&lt;br&gt;Ms Michelson states she likes American cheese, [https://git.sky123th.com/ardiscortina1/the-betnaija-promotion-code-2026-is-yohaig/wiki/The+Betnaija+promotion+code+2026+is+YOHAIG writing] a &quot;substantial chapter&quot; on the topic for her second book, Cheese.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;But attempting to get other nations to publish it was difficult,&quot; she regrets. &quot;Places like France, Italy and Germany stated there was too much on American cheese. It galled them - they're snobs.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Farmhouse cheeses are even really tough to get in the US,&quot; Ms Michelson includes. &quot;You'll only get them in a specialist store, a farmers' market or an extremely upscale grocery store.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;America itself is not promoting the farmers and their wonderful cheeses - so how in the world is it going to travel everywhere else?&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;What does not help either is that &quot;it's pre-packed and processed within an inch of its life&quot; so that &quot;there's no odor at all&quot; she says, lamenting that people are &quot;[http://61.144.186.1498870/lynellandrew69/the-bet-9ja-promo-code-this-2026-is-yohaig/wiki/The+Bet+9JA+promotional+code+for+2026+is+YOHAIG terrified] of the smell of cheese&quot;.&lt;br&gt;&lt;br&gt;&lt;br&gt;She adds that another reason the mass-produced product does well is that people &quot;do not desire to wait - they wish to make something, cut it, pack it, offer it&quot;.&lt;br&gt;&lt;br&gt;&lt;br&gt;Cheese author and speaker Laura Werlin has a theory about the image problem.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;It's because American cheese matured as a produced item mostly,&quot; she says. &quot;We took to factories relatively rapidly in our country's advancement and as an outcome, individuals got utilized to produced cheese.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;Now the craftsmen cheese motion &quot;has actually taken hold&quot;, she says, &quot;but among the obstacles is that the rate of American artisan cheeses [in the US] tend to be higher than numerous decent, or actually good, imports&quot;.&lt;br&gt;&lt;br&gt;&lt;br&gt;That, she discusses, is just because of the high expenses related to business in the US.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;So as an outcome, even Americans tend to buy the made cheeses more than the artisan cheeses - unless they themselves are cheese fanatics.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;Hundreds of those cheese enthusiasts are at the American Cheese Society conference, being held this year in Richmond, Virginia, where the cheese revolution is on complete screen.&lt;br&gt;&lt;br&gt;&lt;br&gt;At the occasion they call &quot;cheese camp&quot; they participate in workshops and talks.&lt;br&gt;&lt;br&gt;&lt;br&gt;Local craft beers are coupled with regional cheeses at bars around town, the self-proclaimed curd nerds sharing their vast knowledge on the subject.&lt;br&gt;&lt;br&gt;&lt;br&gt;They even do cheese karaoke (one sings Curds and Whey, to the tune of Purple Rain, sample lyrics &quot;I never said you were just solids/ I never meant to send you down the drain/ There's just one method to get them both together/ Only once you cut the barrel do you see curds and whey&quot;).&lt;br&gt;&lt;br&gt;&lt;br&gt;Brexit: Cheese, chops and hops&lt;br&gt;&lt;br&gt;&lt;br&gt;Wensleydale cheese to produce 'green' gas&lt;br&gt;&lt;br&gt;&lt;br&gt;Independent cheesemonger Julia Gross (whose tattoos consist of one of a cheese mite) wants to eliminate the myth that cheese is in any way elitist.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Cheesemaking is essentially working class. It's a myth that cheese is just for rich people. The employees are the main part of the farm, the cows are pleased and it's totally sustainable,&quot; she said. &quot;We need to link that labour of love to the client.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;It's not just purchasing something tasty, it's becoming part of a life cycle.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;British professional cheesemaker Mary Quicke, of Quicke's Cheese - the 14th generation of the Quicke household on the farm in the English county of Devon - has actually evaluated at the American Cheese Society competitors for several years and is treated as something of a celeb.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Being a big-headed English individual, the very first year I judged here I believed, 'Ah bless, the Americans are mastering it',&quot; she laughs.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Over the nine years I have actually been judging this competition there has been an absolutely phenomenal increase in the quality of cheese.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;It's an enormous renaissance,&quot; she includes.&lt;br&gt;&lt;br&gt;&lt;br&gt;She says cheesemakers on both sides of the Atlantic can gain from each other and launched the Academy of Cheese professional qualification in the UK, influenced by a comparable plan run by the American Cheese Society.&lt;br&gt;&lt;br&gt;&lt;br&gt;Meet the huge cheeses&lt;br&gt;&lt;br&gt;&lt;br&gt;An overall of 1,742 cheeses were participated in competitors at the American Cheese Society conference this year (for comparison, in the very first year in 1985 there were 89 entries).&lt;br&gt;&lt;br&gt;&lt;br&gt;Here are the top three cheeses this year:&lt;br&gt;&lt;br&gt;&lt;br&gt;Stockinghall, best in program - the cheese was made as a partnership between Murray's Cheese, New York, and Old Chatham Creamery, New York City, which supplied the cow's milk and the cheesemaker, 33-year-old Brian [https://wiki.internzone.net/index.php?title=Benutzer:KendallMullin52 Schlatter]. The cheddar is [http://weesen.info/index.php?title=Benutzer:AntwanAllsop18 explained] as having meaty bacon and sour cream flavours with a pineapple aroma. Only 30 truckles are made a month&lt;br&gt;&lt;br&gt;&lt;br&gt;Professor's Brie, 2nd place - Brian Schlatter was also the cheesemaker for this square-shaped triple cream cheese made with sheep milk, cow's milk and cow's cream, again from Old Chatham Creamery, which is aged in Wegman's Good Markets' caverns&lt;br&gt;&lt;br&gt;&lt;br&gt;Aries, third [https://offmarketvault.com/author/edwinagovett31/ location -] this sheep's milk cheese from Shooting Star Creamery, California, was made by 15-year-old Avery Jones with the assistance of her dad Reggie Jones' Central [https://www.adpost4u.com/user/profile/4351430 Coast Creamery]. It's aged for 8 months and is just offered at Sigona's Farmers' Market in California&lt;br&gt;&lt;br&gt;&lt;br&gt;Michael Koch of Maryland's Firefly Farms, joint organiser of this year's conference, says: &quot;The level of quality has actually dramatically increased. We're going back to a more localised food system that Europe never left.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;He states that the US has a lot to use the world - partially since of its lack of cheese-making custom.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;In the States, we aren't restricted by custom. So there are cheeses in Europe that have actually been made in the very same way for a very long time.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Here, we're free to do things like trying to model this kind of cheese - however then I'm going to twist it and be whimsical. We have the flexibility to colour outside of the lines. We are vibrant with cheese.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;Cheesemaker Britton Welsh definitely concurs. One of the bestselling items made by Utah-based business Beehive Cheese, of which he is president, is the unusual Barely Buzzed - a cheese rubbed with coffee premises and lavender.&lt;br&gt;&lt;br&gt;&lt;br&gt;When it's been sold in the UK however, it was for the equivalent of $70 per pound - and in the US, it retails for $24. While an exporter took care of procedure, Mr Welsh says there were huge transport and tariff costs enforced on the cheese, and as an outcome it wound up &quot;being exorbitantly costly and unattainable to the [https://wiki.knihovna.cz/index.php/Diskuse_s_u%C5%BEivatelem:MarcMatney4 majority] of UK customers&quot;.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Hopefully one day it will alter and customers in the UK will be able to enjoy our unique cheeses,&quot; he includes.&lt;br&gt;&lt;br&gt;&lt;br&gt;The young farming household&lt;br&gt;&lt;br&gt;&lt;br&gt;Trisha Boyce, a third-generation dairy farmer, and her husband Jarred took control of Chapel's Country Creamery in Maryland two years ago. Their toddler child Trace remains in his element on the dairy farm, running around, saying hello to the cows (he even has his own) and tasting blue cheese, among his favourites.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;The price of milk is too low to make a living off anymore,&quot; states Trisha, discussing why they purchased the farm - already a recognized creamery - and picked to specialise in cheese instead of milk. &quot;The excellent thing is we get to stay here as a household all the time and market our own [https://fli.my/nolapirkle0607 products].&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;She states that if there were more small artisan cheesemakers, then the perception of American cheese would alter.&lt;br&gt;&lt;br&gt;&lt;br&gt;But she said that producing things on a little scale is costly, and &quot;a great deal of Americans want glamorous foods at a routine rate&quot;. It does not assist as well that European cheeses have a greater track record than home-grown goods as they're much better understood for their cheese.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;I would encourage people to take more time to take a look at where their food is [https://git.gonstack.com/katherina1044/the-betnaija-promotion-code-this-2026-is-yohaig/-/issues/1 originating] from, how it's produced, and the care that's put in behind the scenes. I would love more restaurants to do the farm to table thing and support their regional farmers.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;You go to regional shops here and it has plenty of Irish cheese, French cheese, Spanish cheese. People say 'it's imported, so it needs to be good'. We're really trying to deal with some local grocery shops now and get linked with them. It simply takes time and it's a great deal of effort.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;He adds: &quot;A great deal of individuals have truly interesting conceptions of what 'American cheeses' are. But we're entering cheese competitors in Europe and winning ribbons against individuals who have actually been doing it for hundreds of years.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;Instead of being governed by tradition, what we have is a willingness to try [https://gratisafhalen.be/author/bessiecouls/ brand-new] things and go where no cheese has gone previously. So we're trying brand-new things and having fun.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;A lot of the top cheeses completing at the American Cheese Society conference are currently competition winners at global occasions, where they line up with the creme de la creme of the dairy world.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;US cheese can definitely complete&quot; states Ross Christieson of the US Dairy Export Council. &quot;Not just contend, but lead the world.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;The US is the largest exporter of cheese worldwide that no one understands about. What we export ends up on a pizza, a hamburger or in a cheesecake. But it's the specialty cheeses that are actually going to provide us a credibility. We're not going to get a reputation from being in something, or on something.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;He is at the conference with his coworker Angelique Hollister - part of their mission is to advise people to get the World Cheese Awards.&lt;br&gt;&lt;br&gt;&lt;br&gt;The Frenchwoman admits she didn't realise what a wealth of US cheese was on deal when she relocated to the US - and now wishes to work to &quot;change the perception and picture of US cheese worldwide&quot;.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;What is made here in the US absolutely compares to what you can find in France, in Europe,&quot; she states. &quot;But one of the problems we've determined is the supply chain. The US is a big nation and it's difficult to get products from one location to the other.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;The small production does not either.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;This is something that does not sell in a full container load - it's a pallet at a time and even a container at a time,&quot; she includes. &quot;We require to assist get that to the consumer, at a price that makes good sense.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;Nora Weiser, executive director of the American Cheese Society, which runs the yearly occasion, sees a parallel with that other butt of the joke - British food.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;People all over the world will say, 'oh, British food is terrible, they boil whatever and they have actually got mushy peas'. But there are incredible things taking place.&quot;&lt;br&gt;&lt;br&gt;&lt;br&gt;Author Ms Werlin argues that cheese makers in the US haven't rather exercised &quot;how to make actually excellent tasting cheese at scale&quot; - so &quot;extremely few craftsmen cheeses are exported&quot; as an outcome.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;I do not understand if misconstrued is the ideal word - I think it's simply unknown. I don't understand if it is just going to stay our little secret over here in the US.&lt;br&gt;&lt;br&gt;&lt;br&gt;&quot;The word is going to get out when individuals taste it - that's how it spreads. I think it will take a long period of time for it to just roll of the tongue with the appeal that French cheese does.&quot;&lt;br&gt;</div>

Isidro1380 http://wyrdwalkerpress.com/index.php?title=User:Isidro1380&diff=60073 2026-03-27T13:41:53Z

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