What types of cheese does the US produce?

The US produces a wide variety of cheeses, encompassing different styles, textures, and flavors. Here's a breakdown of some major categories:

By Origin:

* American Originals: These are cheeses developed in the US, often inspired by European styles but adapted to local ingredients and production techniques.

* Cheddar: This classic hard cheese comes in various ages and flavors, from mild to sharp.

* Colby: A semi-hard cheese known for its mild flavor and creamy texture.

* Monterey Jack: A mild, semi-hard cheese often flavored with jalapeno peppers.

* Mozzarella: Although of Italian origin, the US produces its own version of fresh mozzarella, used in pizzas and other dishes.

* Pepper Jack: A spicy cheese made with jalapeno peppers.

* Provolone: A semi-hard cheese with a slightly nutty flavor.

* Brick: A semi-hard cheese with a mild flavor and a slightly salty taste.

* Gouda: Although Dutch in origin, the US produces its own variations of Gouda, ranging from mild to aged.

* Blue Cheese: A strong, pungent cheese with blue veins, popular in salads and dips.

* European Styles: The US also produces a wide array of cheeses inspired by European traditions.

* Brie: A soft, creamy French cheese often used in appetizers and desserts.

* Camembert: A soft, creamy French cheese similar to Brie.

* Roquefort: A strong, pungent French blue cheese.

* Parmesan: A hard, granular Italian cheese with a salty flavor.

* Asiago: A hard, Italian cheese with a nutty flavor.

* Feta: A salty, crumbly Greek cheese used in salads and other dishes.

* Specialty Cheeses: These are cheeses that fall outside the traditional categories, often made with unique ingredients or using innovative techniques.

* Goat Cheese: A creamy, tangy cheese made from goat's milk.

* Sheep Cheese: Similar to goat cheese, but made from sheep's milk.

* Washed-Rind Cheeses: Cheeses with a bloomy rind, often washed during the aging process to develop a distinct flavor and aroma.

* Aged Cheeses: Cheeses that have been aged for a long period, developing a complex flavor and texture.

By Texture:

* Hard: Cheeses with a firm texture, often grated or sliced.

* Semi-hard: Cheeses with a slightly softer texture than hard cheeses, often used in sandwiches or salads.

* Soft: Cheeses with a creamy texture, often spreadable.

* Blue: Cheeses with blue veins and a pungent flavor.

* Fresh: Cheeses that have not been aged, often used in salads or pizzas.

By Flavor:

* Mild: Cheeses with a subtle flavor.

* Medium: Cheeses with a noticeable flavor.

* Sharp: Cheeses with a strong, pronounced flavor.

* Pungent: Cheeses with a very strong, almost offensive flavor.

This is just a glimpse into the diverse world of US cheese production. The cheesemaking industry in the US continues to evolve, with artisan cheesemakers developing innovative and exciting new varieties.