The United States is the world's largest
supplier and manufacturer of high-quality cheeses which includes varieties
ranging from American Originals such as Monterey Jack, Colby and cream cheese
to Italian-style cheeses such as parmesan, provolone, Castello cheese, and mozzarella. Consumers
are often surprised to learn that specialty cheeses from the country are some
of the world's best, winning top awards at international competitions. The USA
cheese community's success is reflected in the performance of USA cheese at the
2019 World Cheese Awards (WCA), one of the most respected competitions in the
world attracting thousands of entries each year, where U.S. cheesemaker Rogue
Creamery's Rogue River Blue was crowned World Champion Cheese - the first
American recipient of this honor.
"USA cheese fits into healthy eating plans
for children and adults of all ages. It's considered a nutrient-dense food
because it provides a high concentration of nutrients relative to calorie
content. It also boasts high-quality calcium, protein, phosphorus, vitamin A
and zinc," says Nina Halal from the USA Cheese Guild.
For those who find it difficult to digest lactose
found in milk and other dairy products, USA cheese(s) are a particularly
significant nutrient source. "Natural cheeses such as cheddar, Colby,
Monterey Jack, mozzarella, and Swiss contain minimal amounts of lactose, as the
cheesemaking process naturally removes lactose during the separation of cheese
curds from the whey," says Nina. While cheese also contains some sodium, fat, and calories, dietary choices should take into consideration a food's total
nutrient package.
Traditionally, the most popular types in the
GCC is the indigenous white cheeses, consumed daily at breakfast and
throughout the day in snacks and sandwiches. There are over 1,000 cheese
varieties produced in the United States, with parmesan and provolone
cheesemakers also present in the country. You may have already tried a few of
these, perhaps even all, without realizing those delish soft, semi-soft, and
hard cheeses aren't from an artisan producer in France, Italy, or Switzerland,
but from the United States.
Currently, within the MENA region, there's a
growing appreciation for new types of USA cheese, not just for special
occasions but also for daily consumption and homemade recipes. To meet consumer
demand, dairy research centers in the United States are currently developing
novel cheese prototypes and processes that allow better control over
production, safety, shelf life, flavor, and more. For instance, the invention
of IQF (Individually Quick Frozen) mozzarella. "The IQF process locks in
the freshness of the cheese and stops the ageing process, providing foodservice
and industrial users with a consistent, high-quality product," says Nina.
Other processes include new ways to modify cheese texture and performance for
specific end uses. Meanwhile, low pressures can accelerate cheese flavor
development and reduce ripening time. "Innovation in American cheesemaking
manifests itself through never-ending new creations of our talented
cheesemakers."
Over the last two years, the USA Cheese Guild
has featured a wide variety of American cheesemakers, introducing more of the
product to shelves and deli counters of major supermarket chains, not just in
Dubai, but throughout the GCC. "This is due to the noticeable shift in
consumer behavior, which has helped to leverage the rising demand for USA
cheese," says Nina. Cheese as a health food and snack is gaining traction
here, especially since people are more aware of the heritage and cheesemaking
processes. "In today's U.S. cheesemaking community, craftsmanship rules.
From some of the largest production facilities in the world to tiny artisan
producers, quality is at the forefront of USA cheese," says Nina. Across
the rolling hills of New England and the green pastures of Wisconsin to the
canyons of Utah and the dramatic landscapes of California, farms both big and
small participate in the first livestock animal care program in the world to be
recognized by the International Organization for Standardization (ISO). U.S.
milk production oversight and government regulations have furthermore resulted
in a reputation for products that are safe, nutritious, and delicious.
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