Colby Colby Cheddar, is a semi-hard cow's milk cheese originating from the United States. In 1885, Joseph F. Steinwand developed a new type of cheese at his father's cheese factory near Colby, Wisconsin; the cheese was named after the village, founded three years earlier. While Colby cheese is still available, it is no longer produced in Colby. An 1898 issue of the Colby Phonograph noted, "A merchant in Phillips gives as one of the 13 reasons why people should trade with him, that he sells the genuine Steinwand Colby Cheese."A festival commemorating the cheese is held every year in mid-July, where all local food booths offer free Colby cheese. On August 12, 2015, the original cheese factory was torn down, leaving only the foundations of the building. Colby cheese does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer and milder than cheddar because it is produced through a washed-curd process: the whey is replaced with water during the cooking time, reducing the curd's acidity and resulting in Colby's characteristically mild flavor.
As with most other cheeses, it takes more than one U. S. gallon of milk to produce a single pound of cheese. Monterey Jack cheese is produced identically to Colby, but Colby is seasoned with annatto, which imparts a sweet nutty flavor and an orange color. Longhorn is the best known style of American Colby cheeses. "Longhorn" refers to the long orange cylindrical shape of the cheese. Colby is available in rectangles and half rounds. Colby dries out quickly; because it is such a mildly flavored cheese, Colby is used in cooking. It is used as a table cheese, for grating and grilling, in snacks and salads. Colby is sometimes mixed with Monterey Jack to produce a marbled cheese called Colby-Jack or Co-Jack. Pinconning cheese is a sharp aged relative of Colby. In 2015, artist John Riepenhoff and cheesemaker Bob Wills created a "Double Cream" Colby. Nutrition facts for Land O'Lakes Colby cheese
String cheese refers to several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. When mozzarella is heated to 60 °C and stretched, the milk proteins line up, it is possible to peel strips from the larger cheese. In Slovakia, korbáčiky is made, a salty sheep milk cheese, available smoked or unsmoked, it is traditionally made by braiding them. Cow milk versions are available. In Armenia, traditional string cheese is made with a white base; the type of milk used comes from an aged goat or sheep depending upon the production methods of the area of choice. It includes black cumin and a middle-eastern spice known as mahleb, it comes in the form of a braided endless loop; the cheese forms strings because of the way. There is Syrian cheese processed this way. Other cheeses are only cut and pressed, not pulled, don't develop strings. In Georgia and Russia string cheese is known as tenili, it is made from fermented sheep's milk and cream allowed to mature for 60 days in a salted and dried veal stomach.
Cheestrings became a popular snack in the Republic of Ireland in the early 1990s. They are made from processed cheese by Kerry Group and the mascot is a cartoon character called Mr Strings; the original advert had a theme tune based on the popular song "Bend Me, Shape Me", but with different lyrics. The first version of this advert was set at a kids' disco, a remake was set at a funfair. Mr Strings was a wild cartoon character who pulled himself apart but by the late 1990s the packaging had been redesigned with a more simplified mascot. On television the original Mr Strings was phased out during the mid 2000s and replaced by an unseen character who played creepy practical jokes on teenage consumers. In the late 2000s the design of Mr Strings was changed for a third time to appear more child-friendly and was given a new catchphrase. In the present day, cheesestrings are available in cheddar and the two colour cheddar and red leicester twisters. Discontinued flavours include cheddar and smoky bacon, pizza.
Kerry exports Gouda cheesestrings from Charleville, County Cork to Holland, a Gouda-Emmental mix to France, where the product is known as Ficello. Low cost imitations of the original cheddar cheesestrings were manufactured in the UK by Tesco, by Dunnes Stores. An item in the product range of the original Kerry cheesestrings, known as Attack-A-Snack, packaged with a tortilla wrap or cracker, sachet of tomato ketchup, piece of processed ham has been available from the late 90s. In Mexico, the first type of string cheese was invented in 1885 by Leobarda Castellanos García at 14 years old. A popular type of string cheese called Quesillo is sold today in balls of various sizes, it is known as "Queso Oaxaca" or Oaxaca cheese referred to the place of origin it was invented, now it's popular in all Mexican territories. In the United States, string cheese refers to snack-sized servings of low-moisture mozzarella; this form of string cheese is cylindrical, about 6 inches long and less than 1 inch in diameter.
The common term is a "cheese stick", cut and packaged, either individually or as a package of several lengths. The cheese used is nearly always a combination of mozzarella and cheddar; this type of string cheese gets its name because it can be eaten by pulling strips of cheese from the cylinder along its length and eating these strings. It was invented in 1976 by Jeb Cubbs. In Australia, string cheese is called Bega Stringers. String cheese can be sold in a can. Armenian cuisine List of cheeses List of stretch-cured cheeses Pasta filata Process of making mozzarella cheese — US Patent 5567464 "Kraft Polly-O String Cheese". Kraft Brands
Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog. Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like Morbier; the cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the crumbly core is converted to a soft-ripened texture; the bloomy mold and ash rind are edible but tasteless. The cheese is creamy and mildly acidic with a stronger flavor near the rind; this cheese won first-place awards from the American Cheese Society in 1998, 2002 and 2005. List of American cheeses List of goat milk cheeses Cypress Grove Chevre
Hoop cheese is a simple, traditional cheese made only from milk, where the whey has been pressed out. It is different from farmer cheese in that farmer cheese is made with milk and salt, while hoop cheese is made from milk alone. Hoop cheese is difficult to find commercially in the United States, due to the difficulty of automating the manufacturing process, it was once so popular, that a device called a hoop cheese cutter was manufactured and used in general stores during the late 19th and early 20th centuries. This object resembled a turntable with a knife blade suspended above it, it was built by scale companies of the period to cut the exact amount of cheese the customer wanted. Hoop cheese can be found at many small restaurants and independent gas stations and grocers throughout the southern part of the USA
Brick cheese is a cheese from Wisconsin, US, made in brick-shaped form. The color ranges from pale yellow to white, the cheese has a sweet and mild flavor when young, matures into a strong, ripe cheese with age, it is a medium-soft cheese. Brick cheese was produced in Wisconsin; the cheese making process was derived from white American Cheddar, cultured at a higher temperature, which results in a marginally higher fat content and a altered protein structure. The resultant "brick cheese" has a softer texture. Brick cheese is made in the form of a large rectangular or brick shape, but may be named "brick" because the cheese curds are pressed with clay-fired bricks. Brevibacterium linens grows on the surface of brick cheese. Brevibacterium linens is the bacterium responsible for the aging of Limburger cheese and many French cheese varieties. Cheesemakers refer to the growth of the bacteria as a smear; the cheese is placed on wooden shelves gets washed with a whey and water mixture and turned. After several days the cheese is packaged.
The US Code of Food Regulations defines what the moisture content of brick cheese must be. This Standard of Identity does not take into account that brick cheese should be surface ripened with B. linens. Brick is an American cheese, made in rectangular loaves, first produced in Wisconsin in 1877 by John Jossi, a cheese maker of Swiss descent; the loaf-shaped cheese displays numerous fine holes. When young, it is mild. Corynebacterium and Arthrobacter are the necessary bacterial genera for smear cheese ripening. B. linens, while present in many smear cultures, is not typical. All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator.. The Story of Wisconsin Brick Cheese
Wisconsin cheese is cheese made in the U. S. state of Wisconsin. Wisconsin has a long tradition and history of cheese production and it is associated in popular culture with cheese and the dairy industry. Wisconsin's cheese-making tradition dates back to the 19th century. European immigrants who settled in Wisconsin were drawn to its fertile fields. Soon, dairy farms sprang up around Wisconsin, farmers began producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin’s first commercial cheese factory, using milk from neighbors' cows. A century Wisconsin was home to more than 1,500 cheese factories, which produced more than 500 million pounds of cheese per year. Wisconsin has long been identified with cheese. Wisconsin has claimed the title of the largest cheese-producing state in the United States since 1910, when it passed New York. In 2006, Wisconsin produced 2.4 billion pounds of cheese and held onto its top ranking, despite concerns that California's faster-growing cheese industry would soon surpass Wisconsin's production.
In 2007, Wisconsin again held onto its lead. In 2010, Wisconsin's cheese production rose to 2.6 billion pounds. In 2014, Wisconsin produced 2.9 billion pounds of cheese, accounting for 25.4% of all cheese produced in the U. S; as of 2013, Wisconsin continues to be the largest cheese producer in the United States, making over 600 different cheese varieties. Wisconsin is the only U. S. state. It is the only state to offer a master cheesemaker program, patterned on the rigorous standards of similar programs in Europe. Cheese curd eaten within hours of production and popular to some in cheesemaking areas Colby cheese, a type developed in Wisconsin in 1874 Cold pack cheese Cheesehead, a nickname for a person from Wisconsin, referring to the large volume of production of Wisconsin cheese Apps, Jerold W. Cheese: The Making of a Wisconsin Tradition. Amherst, Wis.: Amherst Press, 1998. Emery, J. Q. "The Swiss Cheese Industry in Wisconsin", Wisconsin Magazine of History, vol. 10, no, 1: 42-52. Norton, James R. and Becca Dilley.
The Master Cheesemakers of Wisconsin. Madison, Wis.: University of Wisconsin Press, 2009. Wisconsin Milk Marketing Board History of Cheese in Wisconsin The Rise of Cheese in America's Dairyland Wisconsin Milk Marketing Board - Cheese Statistics
Cream cheese is a soft mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are added in industrial production; the U. S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, a pH range of 4.4 to 4.9. Under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a higher fat content. Cream cheese is not matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel, it is more comparable in taste and production methods to Boursin and Mascarpone. Early types of cream cheese are mentioned in England as early as 1583 and in France as early as 1651. Recipes are recorded soon after 1754 from Lincolnshire and the southwest of England. Recipes for cream cheese can be found in U. S. cookbooks and newspapers beginning in the mid-18th century.
By the 1820s, dairy farms in the vicinity of Philadelphia and New York City had gained a reputation for producing the best examples of this cheese. Cream cheese was produced on family farms throughout the country, so quantities made and distributed were small. Around 1873 William A. Lawrence, a dairyman in Chester, New York, was the first to mass-produce cream cheese. In 1872, he purchased a Neufchâtel factory. By adding cream to the process, he developed a richer cheese that he called “cream cheese”. In 1877 Lawrence created the first brand of cream cheese: its logo was a silhouette of a cow followed by the words "Neufchatel & Cream Cheese". In 1879, to build a larger factory, Lawrence entered into an arrangement with Samuel S. Durland, another Chester merchant. In 1880, Alvah Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence & Durland and called it "Philadelphia Cream Cheese". By the end of 1880, faced with increasing demand for his Philadelphia-brand cheese, Reynolds turned to Charles Green, a second Chester dairyman, who by 1880 had been manufacturing cream cheese as well.
Some of Green’s cheese was sold under the Philadelphia label. In 1892 Reynolds bought the Empire Cheese Co. of South Edmeston, New York, to produce cheese under his "Philadelphia" label. When the Empire factory burned down in 1900, he asked the newly formed Phenix Cheese Company to produce his cheese, instead. In 1903 Reynolds sold rights to the "Philadelphia" brand name to Phenix Cheese Company, under the direction of Jason F. Whitney, Sr.. By the early 1880s Star cream cheese had emerged as Lawrence & Durland's brand, Green made World and Globe brands of the cheese. At the turn of the 20th century, New York dairymen were producing cream cheese sold under a number of other brands, as well: Triple Cream, Empire, Monroe Cheese Co. and Nabob. Cream cheese became popular in the Jewish cuisine of New York City, where it is known as a "schmear", it is used on bagels, is the basis of bagel and cream cheese, a common open-faced sandwich. Lox and other ingredients are added to this dish; the basic bagel and cream cheese has become a ubiquitous breakfast and brunch food throughout the United States.
Cream cheese is easy to make at home, many methods and recipes are used. Consistent, commercial manufacture is more difficult. Protein molecules in milk have a negative surface charge, which keeps milk in a liquid state. Lactic acid bacteria are added to homogenized milk. During the fermentation around 22 °C, the pH of the milk decreases. Amino acids at the surface of the proteins begin losing charge and become neutral, turning the fat micelles from hydrophilic to hydrophobic state and causing the liquid to coagulate. If the bacteria are left in the milk too long, the pH lowers further, the micelles attain a positive charge, the mixture returns to liquid form; the key is to kill the bacteria by heating the mixture to 52–63 °C at the moment the cheese is at the isoelectric point, meaning the state at which half the ionizable surface amino acids of the proteins are positively charged and half are negative. Inaccurate timing of the heating can produce inferior or unsalable cheese due to variations in flavor and texture.
Cream cheese has a higher fat content than other cheeses, fat repels water, which tends to separate from the cheese. In Canada, the regulations for cream cheese stipulate that it is made by coagulating cream with the help of bacteria, forming a curd, formed into a mass after removing the whey; some of its ingredients include cream, salt and several gelling, thickening and emulsifying ingredients such as xanthan gum or gelatin, to a maximum of 0.5 percent. Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,000 parts per million when used together; the only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet. In Spain and Mexico, cream cheese is sometimes called by the generic name queso filadelfia, following the marketing of Philadelphia branded cream cheese by Kraft Foods. Cream cheese is sprea