ADVERTORIAL
Cheese is a hot commodity in the foodservice industry. But not just
any cheese—flavorful, high-end and complex cheeses have caught
the interest of consumers. In anticipation of continued growth, the
U.S. dairy industry is prepared to support the appetite for cheese
around the world. Chefs and foodservice professionals can tap into
the many flavors and textures of U.S. cheese to deliver rich and
savory dishes year-round.This evolving industry was built after European immigrants brought
their cheesemaking knowledge to America nearly 200 years ago.
Now, cheesemakers from across the United States manufacture
more than 600 varieties of cheese, producing more than
five million metric tons per year. How was this portfolio built?
U.S. cheesemakers have been practicing and enhancing theircraft for centuries, creating new cheeses based on traditional
offerings and other recipes completely their own, known as
American Originals.Trust in Award-Winning Cheeses
The United States may not be the first country that comes to mind
when considering areas of advanced cheesemaking. In actuality,
the United States is the largest cheese producer in the world, and
its cheeses win numerous awards, outshining both Europe and New
Zealand. Every other year, the World Championship Cheese Contest
brings together the best cheesemakers from around the globe.
In 2016, expert judges from 16 countries critiqued nearly 3,
cheeses from 23 countries, and U.S. cheeses clearly stood out.U.S. Cheese:
Inspiring International Dishes