American cheese

The United States has more or less followed the Europeans lead when it comes to making cheese. The basic difference between the two is that US cheeses specify the area where it was made in the title. Thus, you will find Wisconsin cheddar, New York Brie or an Ohio State Munster.

Although the majority of the cheeses made in the States are cheddar, there are several other important varieties such as Brick cheese, which is a firm cheese shaped like a brick and yellow in color, between mild and sharp cheese. A natural Brick cheese is heavily salted and is cured for at least two months. Originally from California, Monterey Jack cheese is like cheddar cheese, although softer and more delicate. As it ages, it becomes firmer, sharper and could crumble slightly. Poona cheese, whose color is similar to a ripe pear's, is a fat, soft cheese, riddled with tiny holes.

The Tennessee Red Rind cheese varies from a mild, light yellow of an all-purpose cheese to a dark, blue veined ancient cheese that demands the respect due to an old age cheese. Liederkranz began as the American version of Belgian Limberger; however, it is not nearly as smelly and has a full, fine flavor. Of the numerous American cheddars, here are some of the best-known varieties: Clobber and Corn Husker. Midwestern cheddar is soft in body and has usually high moisture content. Coon, a dark-bodied, crumbly cheese, the color of sweet butter is a fine, well-cured cheese of good quality.

Herkimer is a New York State cheese, dry and crumbly, with a full, sharp flavor. Longhorn is an aptly named cheese, given it resembles the horn of the Old Texas Longhorn cattle; it is a very solid cheese, yellow to orange in color, with a waxy sheen and a bit to its taste. Tillamook, a pacific coast favorite, ranges in taste from mild to sharp. It is to the West Coast what Wisconsin cheddar is to the East Coast. The basic difference between the two is that Tillamook is made from raw milk.

Wisconsin cheddar ranges in flavor from the very mild cheese to a green-veined sharp cheese that is almost, but not quite, bitter. It is a firm, solid cheese, which ranges in color between a pale straw and orange. Vermont, a favorite with New Englanders, is off-white, tangy and sharp in taste; it is a well-cured and aged cheese.