Commercial Cheeses Archives - Cheese Scientist

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

The post Cambozola: Nutrition Facts (Is Cambozola Bad For Your Health?) appeared first on Cheese Scientist.

Président Cheese: The Jewel in the Lactalis Crown

Jonah Kincaid — Fri, 23 Jun 2023 01:16:02 +0000

If you’re a cheese enthusiast, you will have undoubtedly come across the French brand Président. The Lactalis Group produce a range of cheeses under the Président brand. In this blog post, we’ll dive deeper into the world of Président Cheese, exploring its history, ownership and range of products.

About Lactalis

Before we tell you about the different cheeses in the Président range, let’s have a quick look at their history.

Président Cheese is owned by Lactalis, a French multinational dairy products corporation. Lactalis is the world’s largest producer of dairy products, and it owns many other popular brands, including Galbani, Parmalat and Roquefort Société.

1933 – Humble beginnings

The Lactalis story begins in October 1933 when André Besnier embarks on his cheesemaking adventures. Based in Laval, he made his first cheese, Camembert, using 35 litres of local cow’s milk.

1950’s – Second generation

Over the next two decades, SARL Société Laitière de Laval A. Besnier & Cie experiences significant growth and they expand their operations. Eventually, André passes the reigns onto his son, Michel who sustains the company’s growth.

1968 – Conception of Président brand

Realising the commercial revolution taking place around him, Michel decides to launch their own brand. Hence was born Président. And, unsurprisingly, the first cheese they made under the brand was Camembert.

1981 – Production expands to the USA

Wanting to grow their business well beyond Europe, Michel Besnier decides to build a huge commercial cheesemaking facility in Wisconsin, USA. The project is so successful that a second factory soon follows in California.

Back in France, the company acquires a number of dairy business and expands its range to start making goat’s milk cheeses and Emmental.

1990’s – Mozzarella and Roquefort

The next decade sees the company continue its aggressive growth. After buying Locatelli and Société des Caves de Roquefort, they add Mozzarella and Roquefort to their range.

At the end of this decade, Michel decides to change the company name to Lactalis. The main reason was to have a brand name that was easy to pronounce around the world.

2006 – Third generation

The year 2000 sadly sees the passing of Michel Besnier. As a result, his son Emmanuel takes over the leadership of the company. And one of his earliest contributions is the acquisition of Italian cheese giant, Galbani.

2010’s – Largest dairy company in the world

Fast forward to the 2010’s and we find the most recent addition to the Lactalis and Président brand. After acquiring several Spanish dairy companies, Lactalis start to produce a Manchego under their Président brand.

The Italian giant Parmalat also joins the ranks of Lactalis adding 4 million euros to the company’s turnover. As a result, Lactalis become the largest dairy company in the world.

In 2014, Lactalis acquire the Australian company Harvey Fresh and begins local production of the Président range for the Australian and Asian market.

The Président range

As you can see, the Président range has certainly grown over the years. While Roquefort and Mozzarella are still sold under their original brands, some other traditional cheeses like Comté and Manchego have joined the Président branding.

Without further ado, let’s explore the different Président cheeses.

Président Camembert

Of course, we start with the cheese that André Besnier first made, Camembert. Crafted in the French tradition from cow’s milk, Président Camembert boasts a unique and approachable taste.

As it ages, the cheese is enriched by an earthy, mushroom flavour that intensifies with time, while its creamy texture remains consistent. Bold in taste and creamy in texture, this Camembert is perfect for anyone looking to explore new and exciting cheese flavours.

Président Brie

Brie, a soft cow’s milk cheese, has a rich history dating back centuries. It was once given as tribute to French Kings and eventually became known as “the cheese of Kings”. In fact, Louis XVI is said to have requested one last taste of Brie on his deathbed.

The love for Brie has hardly diminished since then, and Président offers a variety of this versatile cheese with its buttery and creamy taste. Their Brie range includes Brie Round, Triple Crème Brie, Brie Log and Coeur de Brie.

Président Le Blue

Crafted in the mountainous Auvergne region of France, this blue-veined cheese is made from pasteurised cow’s milk. Its firm texture and soft, mellow taste make it a versatile cheese that’s perfect for a simple cheese spread or to crumble on top of your favourite salad.

Président also have a Bleu d’Auvergne AOP in their range, but Le Blue offers a milder option for the blue-hesitant cheese lovers.

Rondelé Spreadable Cheese

Rondelé is a spreadable cheese that is made in the French tradition. It comes in a variety of flavours, including garlic and herbs, black pepper and cranberry. This creamy and indulgent cheese is perfect for spreading on crackers or bread, or for adding to recipes to give them a rich and creamy taste.

Made with high-quality ingredients and crafted with care, Rondelé Spreadable Cheese is a versatile and delicious addition to any cheese plate or recipe.

Comté Le Montarlier

Hailing from the Jura Mountains in the western French Alps, Comté cheese has a rich history dating back to the 12th century. At Président, we carefully mature our Comté in cellars for six months, which contributes to its distinct nutty flavour and hints of hazelnut.

This hard-pressed cheese boasts a semi-sweet finish and proudly carries an authentic AOP (Europe’s Protected Designation of Origin) status, which signifies its traditional methods of production and regional origin.

Président Feta

The craft of cheesemaking has been around for centuries, with references to Feta dating back to Homer’s Odyssey, written in the 8th century BC. While it may no longer be crafted in a Cyclops’ cave, the fresh saltiness of Feta still remains a distinct quality.

For any occasion, Président offers a variety of Feta options that always deliver a delicious, fresh taste with a crumbly yet creamy texture. Whether you sprinkle it on top of a salad or pizza, include it in a pasta sauce, or pair it with sweet fruit for an added layer of flavour, Président’s Feta is the perfect addition to any meal.

Président Goat Cheese

Without a doubt, Poitou-Charentes is the most famous region in France for goat cheese. At Président, they craft their goat cheese in this region, creating a light and creamy cheese with a subtle tang that’s sure to delight your palate.

Rindless, bright, and highly versatile, Président Goat Cheese is the perfect addition to any dish. Whether you’re a die-hard goat cheese fan or a newcomer to the world of cheese, Président’s Goat Cheese is sure to impress.

Ever wondered why goat cheese tastes the way it does? We’ve got the answer here for you.

Président Manchego

Crafted in accordance with the time-honoured traditions of the Castilla-La Mancha region of Spain, Manchego is a semi-firm, aged cheese made from sheep’s milk. Its complex and warm flavour is highlighted by subtle herbal notes and hints of nuts.

Under the Président brand, you will find a range of Manchego cheeses that are perfect for any occasion. The range includes Don Bernardo Manchego Viejo, Manchego Iberico Curado, Manchego Curado and Manchego Semi-Curado.

Président Butter

While not technically a cheese, we couldn’t do a list of Président products without including their signature butter. You can read more about the differences between butter and cheese in our post here.

Président Butter, France’s number one butter, is made from high-quality cultured creams in the north-western portion of the country, which is widely considered as the “Grand Cru” of European dairy regions. The region’s oceanic climate, rich soil, and lush grass produce butters that are distinctly rich and savoury.

With its superior quality and taste, Président Butter is perfect for a wide range of culinary creations. Whether you’re baking, cooking, or simply spreading it on toast, Président Butter is sure to elevate any dish to the next level.

Président Cheese FAQs

Let’s wrap up with some of your most frequently asked questions about Président Cheese.

Is Président cheese vegetarian-friendly?

Yes, some Président cheese products are suitable for vegetarians. Among the Président products that are vegetarian friendly, Président Butter contains three simple ingredients (pasteurised cream, cultures and salt), and the Président Brie and Camembert cheeses.

On the other hand, because it contains lipase from animal origin, Président Feta does not comply with the requirement of the vegetarian diet.

You can learn more about the different types of rennet used in cheesemaking here.

Are Président products kosher?

Most of the Président products are kosher but not all. To verify if a Président product is kosher, we recommend you look for the kosher symbol on the product label.

Are Président cheeses made in France?

While some of the current Président products are still made in France (e.g., Goat Cheese, Butter and Comté), there are a number of cheeses that are made outside of the Héxagone. Some examples are Camembert and Brie (made in USA and Australia) and Manchego (Spain).

Summary

Président Cheese is a French brand of cheese that was created in 1968 by André Besnier. The cheese is owned by Lactalis, a French multinational dairy products corporation. Président cheese produces a range of cheeses made from cow, goat and sheep milk.

Some of the most popular products in their range include Brie, Camembert, Roquefort, Comté and Feta. If you’re a cheese lover, then Président is definitely worth trying.

What’s your favourite Président Cheese? Let us know in the comments below.

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here.

The post Président Cheese: The Jewel in the Lactalis Crown appeared first on Cheese Scientist.

Caciotta Nutrition Facts (Is Caciotta Bad For Your Health?)

Jonah Kincaid — Tue, 30 May 2023 22:02:33 +0000

With its distinct flavour and creamy texture, Caciotta cheese has become increasingly popular in recent years. In this blog post, we will explore the nutrition facts for Caciotta, shedding light on its composition and health benefits. Read on to also find out whether this Italian cheese is suitable for lactose intolerant cheese lovers and pregnant women.

What is Caciotta?

Caciotta cheese, originating from Italy, is a semi-soft fresh cheese made from buffalo, cow, goat or sheep milk. This delicacy boasts a pale-yellow hue and a slightly tangy taste, making it an excellent addition to various dishes.

Overall, the name Caciotta is used for a range of plain and flavoured cheeses. And, around the world, you can find both artisanal and commercial versions of this cheese.

Nutrition fact sheet

Nutritional review for American Neufchâtel

Now, let us examine the nutritional aspects of this delectable cheese. For the purpose of this post, we are looking at the nutrition facts for a Caciotta with Pepper. Having said that, the nutrient profile does not vary much between different versions of the cheese.

Lactose Intolerance

For people with lactose intolerance, finding suitable dairy products can be challenging. However, Caciotta cheese comes as a pleasant surprise, as it contains low levels of lactose.

This makes it more easily digestible for those with lactose intolerance, enabling them to savour the exquisite flavours of Caciotta without discomfort.

Fat Content

One key aspect to consider when assessing the nutritional value of any cheese is its fat content. Caciotta cheese typically contains around 20 grams of fat per 100 grams. Although this may seem relatively high, it is important to note that cheese provides valuable nutrients such as essential fatty acids and fat-soluble vitamins.

Moderate consumption of Caciotta cheese can contribute to a well-rounded diet. Since it contains a reasonable of fat and very little carbohydrates, Caciotta is suitable for people following a ketogenic diet.

You can learn more about the keto diet and which cheeses are most keto-friendly by clicking here.

Cholesterol Content

Cholesterol levels are a significant concern for individuals conscious of their cardiovascular health. In the case of Caciotta cheese, the cholesterol content varies depending on the production process and the milk used.

However, it is generally regarded as a cheese with moderate cholesterol content (around 100 mg per 100 g serving). Hence, consumption of Caciotta in moderation, can be a part of a heart-healthy diet.

Protein Content

Protein is an essential nutrient for building and repairing body tissues. Caciotta cheese is a valuable source of protein, providing approximately 14 grams per 100 grams. While this is less than some cheeses, including Caciotta cheese in your diet can help meet your daily protein requirements.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content.

Safety in Pregnancy

During pregnancy, ensuring a well-balanced diet is crucial for the health of both the mother and the growing baby. Caciotta cheese, being made from pasteurised cow’s milk, is generally safe for consumption during pregnancy.

Moreover, it is a rich source of calcium, which is essential for the development of the baby’s bones and teeth. However, it is advisable to consult with a healthcare professional to ensure individual dietary needs are met.

You can read more about which cheeses you can eat when you’re pregnant by clicking here. As always, if unsure, you should consult your doctor.

Salt Content

Excessive salt intake has been linked to various health issues, such as high blood pressure. While Caciotta does contain some amount of salt, the content may vary depending on the specific brand or production method.

It is important to be mindful of overall salt intake and to consume Caciotta cheese in moderation as part of a balanced diet.

Conclusion

In conclusion, Caciotta cheese offers a delightful culinary experience while providing valuable nutritional benefits. Its low lactose content makes it suitable for individuals with lactose intolerance, and its moderate fat and cholesterol levels make it a viable choice for those mindful of their cardiovascular health.

With its rich protein content, Caciotta cheese contributes to muscle development and immune system support. Additionally, it can be safely enjoyed during pregnancy, thanks to its pasteurized milk base.

As with any food, moderation is key, and incorporating Caciotta cheese as part of a balanced diet can enhance both the taste and nutritional value of your meals. What’s your favourite type of Caciotta? Let me know in the comments below.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here.

The post Caciotta Nutrition Facts (Is Caciotta Bad For Your Health?) appeared first on Cheese Scientist.

American Neufchâtel Nutrition Facts (Is It Bad For You?)

Jonah Kincaid — Tue, 30 May 2023 00:19:03 +0000

American Neufchâtel is a delightful and versatile dairy product. In this article, we will delve into its composition, nutritional value and specific dietary considerations. Read on to learn about the nutrition facts for American Neuchâtel and find out whether it’s a healthy choice.

What is American Neufchâtel Cheese?

Before we take a deep dive into the nutrition facts for American Neufchâtel, we need to make a very important distinction. This popular American cream cheese shares its name with one of France’s oldest cheeses. But that is where the similarities end.

American Neufchâtel is a fresh cheese that shares a lot of similarities with cream cheeses like Philadelphia Cream Cheese.

Nutrition fact sheet

Nutritional review for American Neufchâtel

Without a doubt, Neufchâtel Cream Cheese is a very versatile type of cheese. Whether you’re serving it fresh or cooking a delicious dish, it is a very popular cheese around the world. Here are some of its key nutrition facts:

Lactose Intolerance

For individuals with lactose intolerance, Neufchâtel Cream Cheese presents an intriguing option. While it contains lactose, the fermentation process significantly reduces its lactose content compared to other dairy products.

Consequently, many lactose-intolerant individuals find American Neufchâtel more tolerable and may enjoy it in moderation without adverse effects.

Fat Content

Surprisingly, this American cream cheese exhibits a moderate fat content, making it an appealing choice for those seeking a balance between flavour and dietary concerns.

With approximately 21 grams of fat per 100 g, it provides a creamy texture without excessively contributing to overall fat intake. In comparison, Philadelphia Cream Cheese contains about 32 grams of fat per 100 g serving. So, its claim that it contains ⅓ less fat than other cream cheeses checks out!

Incorporating Neufchâtel into your diet can be a delicious way to enhance taste while maintaining a mindful approach to fat consumption.

However, it is not a great option for people following a ketogenic diet. You can learn more about the keto diet and which cheeses are most keto-friendly by clicking here.

Protein Content

Rich in protein, American Neufchâtel can be a valuable addition to your daily protein intake. With approximately 7 grams of protein per 100 g, it offers a modest contribution towards meeting your nutritional needs. Indeed, this is similar to other cream cheeses but lower than most other types of cheese.

Pairing it with whole-grain crackers or incorporating it into protein-packed recipes can provide a satisfying and nutritious option, particularly for vegetarians or individuals seeking alternative protein sources.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content.

Safety in Pregnancy

During pregnancy, dietary choices require careful consideration. Neufchâtel cream cheese, like other pasteurised dairy products, is considered safe for consumption during pregnancy. Pasteurization ensures the elimination of harmful bacteria, making it a suitable choice for expecting mothers.

As a result, you can either enjoy this cream cheese fresh and spread on a bagel or sandwich. Or you can gently cook it in a delicious cheesecake or pasta dish.

You can read more about which cheeses you can eat when you’re pregnant by clicking here. As always, if unsure, you should consult your doctor.

Salt Content

Being mindful of sodium intake is essential for maintaining a balanced diet. Neufchâtel cream cheese contains on average 340 mg of sodium, but there can be significant variations between brands.

Checking the nutrition labels and opting for lower-sodium versions can help you control your salt consumption. Alternatively, spreading Neufchâtel sparingly or incorporating it as a flavour-enhancing ingredient can enable you to enjoy its culinary benefits while managing your sodium intake.

Conclusion

Without a doubt, American Neufchâtel offers a delectable and nutritious option for those seeking a versatile dairy product. With its reduced lactose content, it may be suitable for individuals with lactose intolerance.

Moreover, the moderate fat content and protein contribution make it a valuable addition to a well-rounded diet. Finally, Neufchâtel cream cheese is considered safe during pregnancy, provided it is pasteurised.

Thanks to its unique flavour, texture and nutritional profile, Neufchâtel cream cheese is a delightful and nutritious ingredient in your everyday meals and special recipes. What’s your favourite way to enjoy this American cheese spread? Let us know in the comments below.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

Find out everything you’ve ever wanted to know about lactose free cheeses by clicking here.

The post American Neufchâtel Nutrition Facts (Is It Bad For You?) appeared first on Cheese Scientist.

Low Moisture Part Skim Mozzarella: Official Nutrition Facts

Jonah Kincaid — Wed, 17 May 2023 03:21:54 +0000

Renowned for its meltability, Low Moisture Part Skim Mozzarella has become a staple in a wide range of dishes, from classic pizzas to gourmet salads. But what exactly is Low Moisture Part Skim Mozzarella, and what are its nutritional benefits? In this blog post, we will delve into the nutrition facts of this cheese.

Nutrition facts for Low Moisture Mozzarella

Low Moisture Part Skim Mozzarella is a type of cheese made from cow’s milk. It undergoes a process that removes a significant amount of moisture, resulting in a firmer texture compared to fresh Mozzarella.

Here are some of its key nutrition facts:

Lactose Intolerance

For individuals with lactose intolerance, this type of Mozzarella can be a suitable option. During production, the bulk of the moisture is removed from this cheese. And this is where the lactose lies.

While it still contains some lactose, many people with lactose intolerance find that they can tolerate small to moderate amounts of this cheese without experiencing discomfort. However, it is advisable to listen to your body and adjust your intake accordingly.

Fat Content

Unsurprisingly, Low Moisture Part Skim Mozzarella boasts a lower fat content compared to its full-fat counterparts. On average, this cheese contains around 18 g of fat per 100 g serving. In comparison, fresh Buffalo Mozzarella contains about 23 g of fat per 100 g.

This moderate fat content makes it a healthier choice for those aiming to maintain a balanced diet without sacrificing the indulgence of cheese.

However, it is not a great option for cheese lovers following a ketogenic diet. You can learn more about the keto diet and which cheeses are most keto-friendly by clicking here.

Protein Content

Protein is an essential macronutrient that plays a crucial role in various bodily functions, including muscle development and tissue repair. Low Moisture Mozzarella is a notable source of protein, providing approximately 29 g per 100 g serving.

Including this cheese in your meals can contribute to meeting your daily protein needs, especially for individuals following a vegetarian or low-meat diet.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering protein levels in cheese.

Safety in Pregnancy

Pregnant women often wonder about the safety of consuming certain foods, including cheese. The good news is that Low Moisture Mozzarella is generally considered safe to consume during pregnancy.

The cheese is made from pasteurised milk, which helps eliminate potential harmful bacteria. However, you will have to ensure that you store and handle the cheese properly to maintain its freshness and minimise the risk of contamination.

You can read more about which cheeses you can eat when you’re pregnant by clicking here. As always, if unsure, you should consult your doctor.

Salt Content

While Low Moisture Part Skim Mozzarella offers a delectable taste, it is essential to be mindful of its salt content. On average, this cheese contains approximately 600 milligrams of sodium per 100 grams serving.

While this is not excessively high, individuals on a low-sodium diet may need to moderate their intake. Additionally, combining this Mozzarella with other low-sodium ingredients can help balance your overall sodium consumption.

Conclusion

In conclusion, Low Moisture Part Skim Mozzarella is a versatile and nutritious cheese option. Its lower lactose content, moderate fat and protein levels, and safety in pregnancy make it an appealing choice for a wide range of individuals.

Whether you’re a cheese lover looking for a healthier option or someone with dietary restrictions, this cheese can add a delicious touch to your meals without compromising your nutritional goals.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

The post Low Moisture Part Skim Mozzarella: Official Nutrition Facts appeared first on Cheese Scientist.

10 Most Popular Commercial American Cheeses

Jonah Kincaid — Thu, 09 Mar 2023 22:48:25 +0000

When it comes to American cheese, most people think of the processed slices commonly found in fast food burgers and grilled cheese sandwiches. However, the United States has a rich history of commercial cheesemaking, with a wide variety of delicious and distinctive cheeses that are enjoyed by cheese lovers around the world. In this article, we will explore some of the most popular commercial American cheeses.

History of cheesemaking in the USA

The USA’s cheesemaking history started in the colonial era when European settlers introduced dairy farming and cheese production. Actually, Dutch immigrants made cheese in New York and New Jersey using traditional techniques from the Netherlands.

Eventually, cheese production spread to New England and the Mid-Atlantic states by the 1700s.

In the mid-19th century, the cheese factory was invented, revolutionizing American cheesemaking. Before this, cheese was made on small farms or in home kitchens. New York’s first commercial cheese factory opened in 1851, and by the end of the century, thousands of cheese factories were operating nationwide.

Industrial revolution

During the early 20th century, advances in technology and transportation led to further growth in the American cheese industry. And cheese production became more efficient, with the introduction of new equipment and methods for processing milk.

Unsurprisingly, the popularity of processed cheese also increased, with brands like Kraft and Velveeta becoming household names.

Today, cheesemaking in the USA is a diverse and thriving industry, with both artisanal and commercial producers. American cheeses have gained international recognition and many American cheeses have won awards at prestigious competitions.

One stellar example was Rogue River Blue at the World Cheese Awards in 2019.

Most Popular Commercial American Cheeses

While this is definitely an exciting time for artisanal cheeses in the USA, this post will focus on commercial American cheeses. So, without further ado, let’s delve into our list.

Longhorn Cheese

Longhorn Cheese is a type of cheese that originated in the United States and is named after its distinctive shape. Indeed, the cheese resembles the long, curved horns of Texas longhorn cattle. It is a semi-soft cheese that is typically mild in flavour and has a smooth, creamy texture.

Longhorn cheese is made from cow’s milk and is commonly used in dishes such as sandwiches, burgers and grilled cheese. Moreover, it is also a popular cheese for snacking and can be enjoyed on its own or with crackers or fruit.

When compared to traditional Cheddar, Longhorn Cheese has similar taste and texture. But it is milder and less intense in flavour.

As a result, it is a versatile cheese that can be used in a variety of dishes. Some cheesemakers also produce variations of Longhorn Cheese, including Smoked Longhorn and Jalapeño Longhorn, which add additional flavours and spices to the classic cheese.

Hoop Cheese

Next, we have another iconic pressed cheese. Hoop Cheese is a traditional, semi-hard cheese that is made in the Amish tradition. It is produced by shaping the cheese curds into round, cylindrical shapes that are then pressed into moulds.

The moulds used to produce Hoop Cheese are typically made of metal or plastic and are referred to as “hoops”. And you’ve guessed it! This is where the cheese gets its name from.

Producers typically age their Hoop Cheese for several months, which gives it a firm texture and a tangy, slightly nutty flavour. Without a doubt, Hoop Cheese is particularly popular in the Southern United States, where it is often served with crackers and preserves as a snack or appetiser.

Farmer’s Cheese

Farmer’s Cheese is a fresh cheese that is made by curdling milk with an acidic agent, such as lemon juice or vinegar. It is a simple and versatile cheese that is commonly used in many culinary applications.

The texture and flavour of Farmer’s Cheese can vary depending on the milk used. Generally, it has a crumbly texture and a slightly tangy taste. It is also often referred to as dry curd cheese because it has a lower moisture content than many other types of cheese.

Farmer’s Cheese can be made from a variety of milks, including cow’s milk, goat’s milk and sheep’s milk. Moreover, it is a popular ingredient in Eastern European and Mediterranean cuisines, where it is often eaten plain or used in dishes like Pierogi, Blintzes and Cheesecake.

Actually, depending on the country, Europeans also know this cheese as Quark or Tvarog.

Colby Cheese

The fourth cheese on our list is the pride of Wisconsin! Colby Cheese is a semi-hard cheese that originated in the United States in the late 19th century. It is a mild cheese that is similar in taste and texture to Cheddar. But it has a softer, more open texture due to the process used to make it.

Most producers age their Colby Cheese for only a few months, which gives it a mild flavour and a slightly tangy taste.

Undoubtedly, it is a popular cheese for sandwiches, snacking and melting. And it is a popular ingredient in dishes such as Macaroni & Cheese, Grilled Cheese Sandwiches and Quesadillas. Due to its versatility, cheesemakers often use Colby as a base for many other types of cheese.

One popular example is Colby-Jack, a blend of Colby and Monterey Jack.

Monterey Jack

Monterey Jack is a semi-hard cheese that originated in the United States, specifically in Monterey, California. This cow’s milk cheese has a mild, buttery flavour and a smooth texture.

Monterey Jack cheese is a popular ingredient in Tex-Mex recipes, such as Quesadillas, Nachos and Tacos. The reason for this is because it melts easily and adds a mild, creamy flavour to the dish.

Monterey Jack cheese can be found in various forms, including Dry Jack (aged), Pepper Jack (flavoured) and Smoked Jack. Pepper Jack cheese is probably the most popular variation and includes small pieces of spicy jalapeño peppers mixed into the cheese.

Smoked Monterey Jack cheese has a distinct smoky flavour and is often used in recipes that call for a smoky cheese flavour.

American Cheese

American Cheese is a type of processed cheese that was invented in the United States in the early 20th century. It is typically made from a blend of milk, cheese culture, salt, enzymes and other ingredients such as emulsifiers and stabilisers.

Producers of American cheese melt a cheese mixture (often including Cheddar) and blend it until it has a smooth, creamy texture.

American Cheese is known for its distinctive melting properties, which make it popular for use in sandwiches, Cheese Burgers and, of course, Grilled Cheese Sandwiches. Furthermore, you can use it as a substitute for traditional cheeses such as Cheddar or Swiss because it has a similar texture and flavour but is less expensive and easier to melt.

Because of its production method, health professionals have often criticised this cheese for being overly processed. However, it remains a popular choice for many people due to its convenience, versatility and affordability. Hence, American Cheese continues to be a staple in many households and fast-food chains.

Deli Swiss Cheese

Deli Swiss Cheese is a type of cheese that is widely popular in the United States. It is a semi-hard cheese made from cow’s milk and has a pale yellow colour with small, regular holes or “eyes” throughout.

American Swiss has a mild, nutty flavour and is often used in fresh sandwiches, Cheese Burgers and Grilled Cheese Sandwiches. Overall, this pressed cheese is very versatile, melts spectacularly and has a smooth, creamy texture.

As a result, it is a popular choice for those who enjoy a milder flavour than traditional Swiss cheeses such as Emmentaler and Gruyère.

Muenster Cheese

Muenster cheese is a semi-soft cheese that originated in the Alsace region of France. Actually, it gets its name from the town of Munster in the Vosges mountains where it was first produced.

Muenster cheese was brought to the United States by German immigrants in the mid-19th century and has since become a popular cheese in American cuisine.

Actually, the version of Muenster that is currently ubiquitous around American delis bears very little resemblance to the Alsatian cheese. American Muenster is much milder than the robust soft washed rind version from France. And unlike the original, it gets its colour from the natural dye annatto rather than a brine solution.

Muenster is a versatile deli cheese that can be used in a variety of dishes, including sandwiches, pizzas and casseroles. It has a creamy texture and a mild, slightly tangy flavour that pairs well with a variety of other foods. Muenster cheese is also commonly melted, making it a popular choice for Grilled Cheese Sandwiches and Cheese Burgers.

Brick Cheese

Brick cheese is another semi-soft cheese that originated in Wisconsin, USA. It is named for its brick-like shape, which was traditionally formed by pressing the cheese curds into rectangular moulds. Brick cheese is typically made from cow’s milk and has a pale-yellow colour with a thin rind.

Brick cheese has a mild, slightly nutty flavour and a smooth, creamy texture. But this cheese truly comes into its own when you melt it. As a result, Brick Cheese is a very popular choice for cheese sauces and dips.

Philadelphia Cream Cheese

Philadelphia Cream Cheese is a soft, spreadable cheese that has been a popular ingredient in American cuisine for over a century. It was first produced in 1872 by a dairy farmer named William Lawrence, who was based in Chester, New York.

Philadelphia Cream Cheese has a mild, slightly tangy flavour that pairs well with both sweet and savoury dishes. It is commonly used as a spread for bagels and sandwiches, as well as an ingredient in dips, cheesecakes, and other baked goods.

Summary: more than slices wrapped in plastic

In conclusion, the history of American cheesemaking is a rich and diverse one, filled with unique regional traditions and innovative techniques. From the humble beginnings of colonial-era cheesemaking to the modern-day artisanal cheese renaissance, American cheese has come a long way.

Today, traditional American cheeses continue to thrive, and their popularity shows no signs of slowing down. Whether you’re a fan of the creamy tanginess of cream cheese, the bite of Longhorn Cheese or the richness of Monterey Jack, there’s an American cheese for everyone.

What’s your favourite American commercial cheese? Let us know in the comments.

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

Keto Diet, Lactose Intolerance, Pregnancy

The post 10 Most Popular Commercial American Cheeses appeared first on Cheese Scientist.

Longhorn Cheese Nutrition Facts (Is Longhorn Healthy?)

Jonah Kincaid — Tue, 07 Mar 2023 03:25:37 +0000

Longhorn Cheese is a type of cheese that is native to the United States. It is a semi-soft cheese that is made from cow’s milk and is known for its mild, creamy flavour. This popular deli-style is often used in sandwiches, burger and other dishes. But is it actually a healthy choice? In this blog post, we will explore the nutrition facts for Longhorn Cheese.

Country of origin

United States of America

Type of Cheese

Pressed Uncooked Cheese

Milk

Cow

Examples

Watonga Cheese Factory, Nasonville Dairy, Wisconsin Cheese Company

Safe

Avoid

Milk Protein Intolerance, Low Sodium Diet

Nutrition Facts Summary for Longhorn Cheese

Longhorn Cheese is a hugely popular American commercial cheese that is rich in protein, vitamins and minerals. Here are some of its key nutrition facts:

Lactose Intolerance

Longhorn Cheese is relatively low in lactose, making it a suitable choice for people who are lactose intolerant. The ageing process of Longhorn Cheese helps to break down lactose, which is a sugar found in milk.

As a result, this pressed cheese typically contains less than 1 gram of lactose per serving, which is well below the amount that would typically trigger symptoms of lactose intolerance.

Fat & Protein Content

Furthermore, Longhorn Cheese is moderate in fat, with around 32 g of fat per 100 g. As a result, this cheese is a great option for people following a ketogenic diet. Moreover, Longhorn Cheese is also a good source of protein, with around 21 g of protein per 100 g.

Pregnancy

Longhorn Cheese is a safe choice for pregnant women, as long as it is made from pasteurised milk. In addition to this, it is low in moisture and does not have a natural rind.

Salt Content

Longhorn Cheese is moderate in sodium, with around 643 mg of sodium per 100 g. This is around 28% of the recommended daily limit for sodium. While sodium is an important mineral that is essential for many bodily functions, too much sodium can increase blood pressure and contribute to heart disease. Therefore, cheese lovers who are on a low-sodium diet should probably avoid this cheese.

Conclusion

In conclusion, Longhorn Cheese is a tasty and nutrient-dense food that can be a healthy addition to a balanced diet. While it is moderate in fat and sodium, it is also a good source of protein and contains healthy fats.

If you are lactose intolerant, Longhorn Cheese is a good choice as it is low in lactose. And if you are pregnant, be sure to choose a pasteurised milk version to ensure that it is safe to consume.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

Keto Diet, Lactose Intolerance, Pregnancy

The post Longhorn Cheese Nutrition Facts (Is Longhorn Healthy?) appeared first on Cheese Scientist.

Hoop Cheese Nutrition Facts (Is It Good For You?)

Jonah Kincaid — Tue, 07 Mar 2023 02:12:28 +0000

Hoop Cheese is a type of cheese that originated in the southern United States. It is a semi-hard pressed cheese made from cow’s milk and is typically sold in large, cylindrical blocks. Hoop Cheese is known for its tangy, savoury flavour and is often used in sandwiches, salads, and other dishes. In this blog post, we will cover the nutrition facts for Hoop Cheese.

Country of origin

United States of America

Type of Cheese

Pressed Uncooked Cheese

Milk

Cow

Examples

Amish Country, Troyer, Black Rind

Safe

Avoid

Milk Protein Intolerance, Low Sodium Diet

Nutrition Facts Summary for Hoop Cheese

Hoop Cheese is a very popular deli-style cheese that is rich in protein, vitamins and minerals. Here are some of its key nutrition facts:

Lactose intolerance

Hoop Cheese is very low in lactose, making it a good choice for people who are lactose intolerant. Like other hard cheeses, Hoop Cheese is aged, which helps to break down the lactose in the milk. As a result, it typically contains less than 1 gram of lactose per serving, which is well below the amount that would typically trigger symptoms of lactose intolerance.

Fat & protein content

In addition to this, Hoop Cheese is high in fat, with around 32 g of fat per 100 g. As a result, this cheese is a great option for people following a ketogenic diet. Moreover, this American classic is also a good source of protein, with around 25 grams of protein per 100 g.

Safety in pregnancy

Due to its low moisture content and lack of a rind, most health authorities around the world consider Hoop Cheese to be safe in pregnancy. Furthermore, most commercial versions of this cheese available in the USA are made with pasteurised milk. Hence, that adds an extra level of safety to this cheese.

Salt content

On the other hand, Hoop Cheese is high in sodium, with around 643 milligrams of sodium per 100 g. This is around 28% of the recommended daily limit for sodium. While sodium is an important mineral that is essential for many bodily functions, too much sodium can increase blood pressure and contribute to heart disease. Hence, people who are on a low-sodium diet should probably avoid this cheese.

Conclusion

In summary, Hoop Cheese is a flavourful and nutrient-dense food that can be a healthy addition to a balanced diet. While it is high in fat and sodium, it is also a good source of protein and contains healthy fats.

If you are lactose intolerant, this American cheese is a good choice as it is low in lactose. And if you are pregnant, be sure to choose a pasteurised milk version to ensure that it is safe to consume.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

The post Hoop Cheese Nutrition Facts (Is It Good For You?) appeared first on Cheese Scientist.

Babybel Nutrition Facts (Is Babybel Bad For Your Health?)

Jonah Kincaid — Tue, 07 Mar 2023 01:47:24 +0000

Babybel Cheese, also known as Mini Babybel, is a type of cheese that originated in France but is now produced and sold worldwide. Made using a recipe loosely inspired by Edam, the original flavour of Babybel is a small, round, wax-covered cheese that is made from cow’s milk. Read our blog post to learn about the nutrition facts for Babybel.

What is Babybel cheese?

Babybel is a brand of small, round, semi-hard cheese encased in a protective wax coating. It is made by The Bel Group, a French company, and is widely known for its portability and fun design. Babybel cheeses are typically individually wrapped, making them convenient snacks.

Characteristics of Babybel

Texture: Smooth and creamy, suitable for snacking or light meals.
Flavours: The most common variety is similar to Edam cheese, but other flavours include Cheddar, Gouda and Mozzarella.
Wax Coating: The coloured wax protects the cheese and keeps it fresh. The red wax is iconic, but different colours represent different flavours.

Babybel is popular with children and adults due to its mild taste, convenience, and playful design. It’s often marketed as a healthy and portable snack option.

Nutrition fact sheet for Babybel

Nutrition Facts Summary for Babybel Original

Babybel is a nutritious cheese that is rich in protein, vitamins and minerals. Here are some of the key nutrition facts for this beloved cheese:

Lactose Intolerance

Babybel is a good option for people who are lactose intolerant. It contains very little lactose, which is the sugar found in milk that can cause digestive discomfort for some people. The ageing process used in making Babybel Original helps to break down the lactose, resulting in a product that contains less than 1 gram of lactose per serving.

Fat & Protein Content

Babybel Cheese is a high-fat cheese, with around 29 g of fat per 100g. However, the majority of the fat in Babybel Cheese is in the form of healthy monounsaturated and polyunsaturated fats, which have been linked to a reduced risk of heart disease. Babybel Cheese is also a good source of protein, with around 24 g of protein per 100 g.

Pregnancy

Babybel Cheese is a safe choice for pregnant women, since it is made from pasteurised milk. In addition to this, all versions of Babybel are low in moisture and do not form a natural rind.

Salt Content

Babybel is moderate in sodium, with around 762 milligrams of sodium per 100 g. This is around 33% of the recommended daily limit for sodium. While sodium is an important mineral that is essential for many bodily functions, too much sodium can increase blood pressure and contribute to heart disease.

Conclusion

In conclusion, Babybel Cheese is a delicious and nutrient-dense food that can be a healthy addition to a balanced diet. It is a good choice for people who are lactose intolerant, and it contains healthy fats and protein.

Since all versions are made with pasteurised milk, Babybel is a safe option if you’re pregnant. And like all foods, moderation is key when it comes to salt intake. Enjoy Babybel as a snack or as a part of a meal, and savour its rich, creamy flavour.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

The post Babybel Nutrition Facts (Is Babybel Bad For Your Health?) appeared first on Cheese Scientist.

Président Brie Nutrition Facts (Is It Good For You?)

Jonah Kincaid — Fri, 03 Feb 2023 02:01:37 +0000

Président is a commercial brand of dairy products that is owned by the French dairy giant, Lactalis. While their range includes many soft cheeses and butters, their Président Brie might just be the most popular one. But is it actually good for you? Read on to learn about the nutrition facts for Président Brie cheese.

Nutrition Facts Summary for Président Brie

Due to its high fat and low carbohydrate contents, Président Brie is a great cheese for people following a ketogenic diet. Moreover, unlike many other soft white mould cheeses, Président Brie has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this French commercial cheese comfortably.

All commercial versions of Président Brie are made with pasteurised cow’s milk. However, because of its high moisture content and white mould rind, Président Brie is not considered safe to be eaten during pregnancy. Having said that, you can definitely bake this soft cheese to render it safe to eat while pregnant.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

The post Président Brie Nutrition Facts (Is It Good For You?) appeared first on Cheese Scientist.

Castello Creamy Blue Nutrition Facts (Is It Bad For Your Health?)

Jonah Kincaid — Fri, 03 Feb 2023 01:49:45 +0000

Castello Creamy Blue is a premium brand of commercial cheese that is produced in Denmark. Thanks to its mild blue taste and decadently creamy texture, this blue cheese has become very popular around the world. But is it actually healthy for you? Read on to learn about the official nutrition facts for Castello Creamy Blue.

Nutrition Facts Summary for Castello Creamy Blue

Due to its very high fat and low carbohydrate contents, Castello Creamy Blue is on of the best cheeses for people following a ketogenic diet. Moreover, like other blue cheeses, Castello Creamy Blue has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this Danish cheese comfortably.

All commercial versions of Creamy Blue are made with pasteurised cow’s milk. However, because of the blue mould present in the cheese’s paste, Castello Creamy Blue is not deemed to be safe during pregnancy. Having said that, you can still cook this decadent Danish blue to render it safe.

References

Overall nutritional content

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA

Lactose content

Detection of lactose in products with low lactose content

The analysis of lactose in milk and cheese products by HPLC

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.