American Cheese Month
Not to sound cheesy, but did you know May is American Cheese Month? I have to admit, when I first learned that, I was a bit puzzled. A whole month dedicated to American cheese? I know many love the processed cheese, but it’s definitely not my favorite. After some investigation, I discovered that American Cheese Month is so much more than 31 days celebrating only one type of cheese. According to the American Cheese Society, “American Cheese Month is a grassroots celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers, and chefs who bring them to your table.”
Cheese has a fascinating history, dating as far back as 10,000 years. Ancient cultures all over the world developed their own methods of making cheeses and these techniques eventually spread to early America, where the passion for cheese has endured to this day. Whether you are a casual cheese lover or an artisan cheese connoisseur, celebrate American Cheese Month with one of these titles:
It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese
In the spirit of American Cheese Month, I thought it would be fun to try to make my own cheese. I chose a 30-minute mozzarella recipe and let’s just say I did not get the results I had hoped for. The whole process made me respect those who make cheese so much more! Making the “cheese” - if you can call it that - was fun, but I learned so much about what can go wrong—from the type of milk you use (ultra-pasteurized is a big no-no) and the type of water (chlorinated vs. non-chlorinated) to the amount of rennet you put in and how much you stir (which is why mine looks a bit like cottage cheese). Unfortunately, I had to use milk powder and light cream (which was a suggested variation) because I could not find pasteurized non-homogenized milk at my local store. This experience definitely didn’t turn me off to making my own cheese, but I will certainly make sure I have the right ingredients when I try again!
Want to try making your own cheese? Check out the titles below:
- Home Cheese Making: From Fresh and Soft to Firm, Blue, Goat's Milk, and More
- American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses
- Cheesemaking
- The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-dairy Cheese
Discover new ways to eat cheese & fun recipes:
- Stuff Every Cheese Lover Should Know
- Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings
- Grilled Cheese, Please! : 50 Scrumptiously Cheesy Recipes
- I [Heart] Cheese: A Cookbook: 60 Ooey, Gooey, Delicious Meals for Serious Cheese Lovers
- Vegan Mac & Cheese: More Than 50 Plant-based Recipes for the Ultimate Comfort Food
- Vegan Cheese: Simple, Delicious Plant-based Recipes
- Grilled Cheese Kitchen: Bread + Cheese + Everything in Between
- That Cheese Plate Will Change Your Life: Creative Gatherings and Self-care with the Cheese By Numbers Method
Did you know that there’s a NJ Cheese Trail? One stop is a local farm in Lawrenceville!
So let’s talk cheese. What’s your favorite cheese? Have you ever tried making your own cheese at home? What’s your favorite cheesy recipe? Let us know in the comments!
Interesting Links:
- https://nationalhistoriccheesemakingcenter.org/history-of-cheese/
- https://www.onlyinyourstate.com/new-jersey/nj-cheese-trail/
- https://www.cheesesociety.org/i-heart-cheese/american-cheese-month/
really like cheese... feel bad for the lactose intolerant... regret that I have already missed 10 days of
ReplyDeletecelebrating this month's food. I like swiss, pepper jack, paneer and queso fresca (hey, they are
made in NJ, so now that we have them here, they are all American!). Cottage cheese is good with berries. I like part skim mozz and low fat provolone too. (As a child, I tried making cheese, but it did not come out well .)