The United States outperformed traditional cheese-producing
powerhouses, such as France, Italy, Switzerland and New Zealand,
and accounted for nearly 75% of the total medals given in 2016.
Following the United States, Switzerland came in second with
nine gold and 20 total medals. Cheesemakers from Austria won
15 medals, and Spain and The Netherlands won 14 each. France
and Italy, often thought of as the world’s top cheese producers,
did not place in the competition. The path to this victory
involved many states across the U.S. and creative craftsmen
who put their hearts and souls into making powerful,
standout cheeses.The Growing Portfolio of
American OriginalsEach U.S. state has its own unique environmental and cultural
characteristics that make the cheese it produces an important
addition to the American cheese portfolio. Wisconsin has been
the top-performing cheesemaking state for more than a century,
producing more than 1.3 million metric tons of cheese in 2015.
California is second to Wisconsin, producing more than 1.1 million
metric tons. New York, Minnesota, New Mexico and Idaho also
contribute to the country’s output of cheese. Despite the large
portfolio of American Originals already collected, American
cheesemakers are still working to craft bolder and tastier options,
making this collection ever-evolving.U.S. specialty cheese production is the fastest-growing segment
of the U.S. cheese industry, as consumers look for new and
unique flavors and experiences. The United States offers a
broad range of specialty cheeses, including American Originals,
artisanal, farmstead and organic, supporting the dietary needs
and desires of many consumers. Every family of cheese—from
soft, fresh cheese to hard cheese—includes a specialty cheese
selection. The United States offers European-style selections,
such as parmesan and mozzarella; and American Originals
include Monterey Dry Jack, Colby and cream cheese among
many others. There are more than 600 varieties of U.S. cheese.
This is beneficial to global cheese buyers who can rely on a U.S.
source to meet the growing needs of consumers.U.S. Cheese: A Jack of All Trades
The year-round production of cow’s milk, the land, infrastructure,
technological advances and state-of-the-art production facilities
in the United States guarantee product availability at any time
of the year. This gives chefs and foodservice professionals
more opportunities to cook with cheese, setting their offerings
apart from others in the market. These opportunities include a
range of dishes to provide new, healthier and artisanal flavors
for traditional and innovative dishes. Often served alongside
various wines, fruits and nuts, the functionality and complexity
of cheese enables it to be served as an appetizer, snack or
meal item.Each cheese type has an application that best matches its unique
properties. For example, soft cheeses are used as the base for
breads, snack spreads, dips, fillings (pastas, appetizers and
baked goods), sandwiches and cheese plates. Crumbly cheeses
are used in salads and soups. Hard cheeses are used for intense
cheese flavor in products like chips, popcorn, crackers, dips and
sauces. U.S. cheeses are commonly shredded and blended with
other cheese varieties on frozen or gourmet pizzas and melted
on top of other warm items. Cheese blends like Colby Jack are
popular as a sandwich or burger topping and as a healthy snack.
Using the variety of cheese flavors, like flavored feta, can bolster
the opportunity to add nutritional zest and subtle taste changes
to many dishes, to coincide with current trends.The large portfolio of traditional cheese and American Originals
from the United States supports global users and consumers of
cheese. As consumption increases, taste preferences intensify
and dishes become more nutritious and elaborate—and the
United States is ready to support these customer needs. As
American cheesemakers continue to develop new and award-
winning creations, unique dishes around the world can innovate
and flourish.The U.S. Dairy Export Council® (USDEC) is a nonprofit, independent membership organization that represents the
global interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders.
In international markets, USDEC conducts a variety of marketing programs to increase buyer, end-user and consumer
awareness about U.S. dairy products and provides global customers access to a world of unparalleled resources and services,
from finding a local distributor to providing marketing support, to ensure successful market penetration.For more information, contact the USDEC Southeast Asia office at [email protected] or visit ThinkUSAdairy.orgThe United States outperformed traditional cheese-producing
powerhouses, such as France, Italy, Switzerland and New Zealand,
and accounted for nearly 75% of the total medals given in 2016.
Following the United States, Switzerland came in second with
nine gold and 20 total medals. Cheesemakers from Austria won
15 medals, and Spain and The Netherlands won 14 each. France
and Italy, often thought of as the world’s top cheese producers,
did not place in the competition. The path to this victory
involved many states across the U.S. and creative craftsmen
who put their hearts and souls into making powerful,
standout cheeses.The Growing Portfolio of
American OriginalsEach U.S. state has its own unique environmental and cultural
characteristics that make the cheese it produces an important
addition to the American cheese portfolio. Wisconsin has been
the top-performing cheesemaking state for more than a century,
producing more than 1.3 million metric tons of cheese in 2015.
California is second to Wisconsin, producing more than 1.1 million
metric tons. New York, Minnesota, New Mexico and Idaho also
contribute to the country’s output of cheese. Despite the large
portfolio of American Originals already collected, American
cheesemakers are still working to craft bolder and tastier options,
making this collection ever-evolving.U.S. specialty cheese production is the fastest-growing segment
of the U.S. cheese industry, as consumers look for new and
unique flavors and experiences. The United States offers a
broad range of specialty cheeses, including American Originals,
artisanal, farmstead and organic, supporting the dietary needs
and desires of many consumers. Every family of cheese—from
soft, fresh cheese to hard cheese—includes a specialty cheese
selection. The United States offers European-style selections,
such as parmesan and mozzarella; and American Originals
include Monterey Dry Jack, Colby and cream cheese among
many others. There are more than 600 varieties of U.S. cheese.
This is beneficial to global cheese buyers who can rely on a U.S.
source to meet the growing needs of consumers.U.S. Cheese: A Jack of All Trades
The year-round production of cow’s milk, the land, infrastructure,
technological advances and state-of-the-art production facilities
in the United States guarantee product availability at any time
of the year. This gives chefs and foodservice professionals
more opportunities to cook with cheese, setting their offerings
apart from others in the market. These opportunities include a
range of dishes to provide new, healthier and artisanal flavors
for traditional and innovative dishes. Often served alongside
various wines, fruits and nuts, the functionality and complexity
of cheese enables it to be served as an appetizer, snack or
meal item.Each cheese type has an application that best matches its unique
properties. For example, soft cheeses are used as the base for
breads, snack spreads, dips, fillings (pastas, appetizers and
baked goods), sandwiches and cheese plates. Crumbly cheeses
are used in salads and soups. Hard cheeses are used for intense
cheese flavor in products like chips, popcorn, crackers, dips and
sauces. U.S. cheeses are commonly shredded and blended with
other cheese varieties on frozen or gourmet pizzas and melted
on top of other warm items. Cheese blends like Colby Jack are
popular as a sandwich or burger topping and as a healthy snack.
Using the variety of cheese flavors, like flavored feta, can bolster
the opportunity to add nutritional zest and subtle taste changes
to many dishes, to coincide with current trends.The large portfolio of traditional cheese and American Originals
from the United States supports global users and consumers of
cheese. As consumption increases, taste preferences intensify
and dishes become more nutritious and elaborate—and the
United States is ready to support these customer needs. As
American cheesemakers continue to develop new and award-
winning creations, unique dishes around the world can innovate
and flourish.The U.S. Dairy Export Council® (USDEC) is a nonprofit, independent membership organization that represents the
global interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders.
In international markets, USDEC conducts a variety of marketing programs to increase buyer, end-user and consumer
awareness about U.S. dairy products and provides global customers access to a world of unparalleled resources and services,
from finding a local distributor to providing marketing support, to ensure successful market penetration.For more information, contact the USDEC Southeast Asia office at [email protected] or visit ThinkUSAdairy.orgThe United States outperformed traditional cheese-producing
powerhouses, such as France, Italy, Switzerland and New Zealand,
and accounted for nearly 75% of the total medals given in 2016.
Following the United States, Switzerland came in second with
nine gold and 20 total medals. Cheesemakers from Austria won
15 medals, and Spain and The Netherlands won 14 each. France
and Italy, often thought of as the world’s top cheese producers,
did not place in the competition. The path to this victory
involved many states across the U.S. and creative craftsmen
who put their hearts and souls into making powerful,
standout cheeses.
The Growing Portfolio of
American Originals
Each U.S. state has its own unique environmental and cultural
characteristics that make the cheese it produces an important
addition to the American cheese portfolio. Wisconsin has been
the top-performing cheesemaking state for more than a century,
producing more than 1.3 million metric tons of cheese in 2015.
California is second to Wisconsin, producing more than 1.1 million
metric tons. New York, Minnesota, New Mexico and Idaho also
contribute to the country’s output of cheese. Despite the large
portfolio of American Originals already collected, American
cheesemakers are still working to craft bolder and tastier options,
making this collection ever-evolving.
U.S. specialty cheese production is the fastest-growing segment
of the U.S. cheese industry, as consumers look for new and
unique flavors and experiences. The United States offers a
broad range of specialty cheeses, including American Originals,
artisanal, farmstead and organic, supporting the dietary needs
and desires of many consumers. Every family of cheese—from
soft, fresh cheese to hard cheese—includes a specialty cheese
selection. The United States offers European-style selections,
such as parmesan and mozzarella; and American Originals
include Monterey Dry Jack, Colby and cream cheese among
many others. There are more than 600 varieties of U.S. cheese.
This is beneficial to global cheese buyers who can rely on a U.S.
source to meet the growing needs of consumers.
U.S. Cheese: A Jack of All Trades
The year-round production of cow’s milk, the land, infrastructure,
technological advances and state-of-the-art production facilities
in the United States guarantee product availability at any time
of the year. This gives chefs and foodservice professionals
more opportunities to cook with cheese, setting their offerings
apart from others in the market. These opportunities include a
range of dishes to provide new, healthier and artisanal flavors
for traditional and innovative dishes. Often served alongside
various wines, fruits and nuts, the functionality and complexity
of cheese enables it to be served as an appetizer, snack or
meal item.Each cheese type has an application that best matches its unique
properties. For example, soft cheeses are used as the base for
breads, snack spreads, dips, fillings (pastas, appetizers and
baked goods), sandwiches and cheese plates. Crumbly cheeses
are used in salads and soups. Hard cheeses are used for intense
cheese flavor in products like chips, popcorn, crackers, dips and
sauces. U.S. cheeses are commonly shredded and blended with
other cheese varieties on frozen or gourmet pizzas and melted
on top of other warm items. Cheese blends like Colby Jack are
popular as a sandwich or burger topping and as a healthy snack.
Using the variety of cheese flavors, like flavored feta, can bolster
the opportunity to add nutritional zest and subtle taste changes
to many dishes, to coincide with current trends.The large portfolio of traditional cheese and American Originals
from the United States supports global users and consumers of
cheese. As consumption increases, taste preferences intensify
and dishes become more nutritious and elaborate—and the
United States is ready to support these customer needs. As
American cheesemakers continue to develop new and award-
winning creations, unique dishes around the world can innovate
and flourish.The U.S. Dairy Export Council® (USDEC) is a nonprofit, independent membership organization that represents the
global interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders.
In international markets, USDEC conducts a variety of marketing programs to increase buyer, end-user and consumer
awareness about U.S. dairy products and provides global customers access to a world of unparalleled resources and services,
from finding a local distributor to providing marketing support, to ensure successful market penetration.
For more information, contact the USDEC Southeast Asia office at [email protected] or visit ThinkUSAdairy.org
15th August 2017 has been earmarked by USDEC for senior
chefs in Singapore to benefit from a world famous celebrity chef
creating masterpieces using U.S. cheeses. Stay tuned for more
details of this highly anticipated workshop and cheese reception.