US Cheese Industry pt 2 of 5

The Cheese Industry in The

U.S.An overview of some of the factors of the industry. From the

history, trading, regulations to market overviews.

Table Of Content: Title: Page Number: History of Cheese 2Cheese Overview 9Cheesemaking Process 35Cheese Brands 55Storage & Serving Tips 73Cheese & Wine Parings 83U.S. Profile 100U.S. Regions 106State Profiles 120Federal Regulations 157State Regulations 170Regulations: Importing Process 179Trading 194Consumers 209Market Overview 233Trends 248Investor Outlook 260Future Outlook 271Workcited 281

Cheesemaking Process: A look at the manufacturing process of cheese.

Cheesemaking: Different Kinds-

Origin of Milk Used (What the animal eats is included)

Pasteurization

Butterfat Content

Bacteria and Mold

The Processing

The Aging

Styles, Textures and Flavors Depend on the Following

Factors:

Compiled By Author from finedininglovers.com

Cheesemaking: Differences in Steps-

Type of Cheese

Primary Coagulati

ng Agent/Tim

e

Cooking Temp.oC (oF)

Primary Drainin

gMethod

pH Salting, %

Pressing Ripening Period

Cream Acid (5 hr) 57.2 (135) Hoop 4.6 Dry (1.0) Bag packing Unripened Mozzarella

Rennin (30 min)

32.2 (90) Vat drain 5.3 Brine (0.7) Bag packing Unripened to 2 months

Provolone

Rennin (20 min)

47.8 (118) Vat drain 5.3 Brine (1.5) Vat packing 6-14 months

Ricotta Acid (30 min) 80.0 (176) Hoop 5.9 Dry (0.5) Can packing Unripened Romano Rennin (20

min)46.7 (116) Dip 5.3 Dry (5.0) In molds,

surface weights

5 months min.; 12 months for grating

Swiss Rennin (30 min)

53.3 (128) Dip 6.2 Brine (1.6) Vertical hydraulic press

c press 2 months min.; 2-9 months usually

Compiled by authors from www3.epa.gov

Cheesemaking: Differences in Steps-

Type of Cheese

Primary Coagulatin

g Agent/Tim

e

Cooking Temp.oC (oF)

Primary DrainingMethod

pH Salting, %

Pressing Ripening Period

Blue Rennin (30 min)

33.3 (92) Vat drain 5.4 Dry (5.0) In molds, nosurface weights

60 days minimum; 3-4 mos usually; 9 mos for more flavor

Brick Rennin (25 min)

35.6 (96) Vat drain 5.4 Brine (1.5) In molds, surface weights

4-8 weeks

Camembert

Rennin (45 min)

32.2 (90) Dip 5.1 Dry (1.5) In molds, no surface weights

4-5 weeks

Cheddar Rennin (25 min)

37.8 (100)

Vat drain 5.2 Dry (1.5) Horizontal hydraulic press

60 days minimum; 3-6 mos usually; 12 or longer for sharp flavor

Cottage Acid (5 hr) 48.9 (120)

Vat drain 4.6 Dry (1.0) Vat packing Unripened

Compiled by authors from www3.epa.gov

Cheesemaking:Manufacturing Process-

Cheesemaking has long been considered a delicate process

Many varieties of cheese exist

Trying to duplicate the success of old cheese factories has failed

Cheesemaking: Artistry-

It takes precision, care, artistry…and a great deal of patience

Before the cheesemaking process begins, incoming milk is first tested for quality and purity

It takes approximately 10 lbs. of milk to make one lbs. of cheese

Image from google.com

Cheesemaking: Milk Preparation-

Small cheese factories accept morning milk, evening milk, or both

Mainly milk is purchased from small dairies that do not pasteurize

Cheesemakers let the milk sit until enough lactic acid has formed

Unlike smaller production stet-ups, larger factories purchase pasteurized milk

Cheesemaking:Separating Curds from

Whey-

5. When separation is complete, the whey is drained

4. Soft cheeses are cut into big chunks, while hard cheeses are cut into tiny chunks

3. The same machine then agitates the curds and slices them horizontally

2. Once formed, the curds are cut both vertically and horizontally with knives

1. The next step is to add animal or vegetable rennet to the milk, promoting its separation into curds and whey

Compiled by author from madehow.com

Cheesemaking:Pressing the Curds-

5. Soft cheeses such as cottage cheese are not aged

4. To make hard, dry cheeses such as parmesan, cheesemakers first cheddar and then cook the curd, then put into molds

3. To make cheddar cheese, the curd is finely chopped

2. Some types require the curds to be cut, heated, and/or filtered to get rid of excess moisture

1. Moisture must then be removed from the curds, although the amount removed depends on the type of cheese

Compiled by author from madehow.com

Cheesemaking:Glossary of Cheese Terms-

CHÈVRES:Referring to all soft fresh goat cheeses

CASEIN:The principal protein in milk

AFFINEUR:One who cares for the aging of cheeses

BRUSHED:During the curing process, cheeses are brushed with liquids such as brine, beer or wine

BLOOMY RIND:Term for the edible rind covered with Penicillium mold

Compiled by author from eatwisconsincheese.com


LACTIC:A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic flavor or aroma

CHEESE FLIGHT:A cheese flight is a cheese platter with a selection of cheeses, with accompaniments such as bread, crackers, fresh fruit, dried fruit, olives

EMMENTALER:The eyed cheese made in the Emme Valley, referred to as Swiss cheese

CURD:Curdled milk from which cheese is made

CULTURE (STARTER):A culture that normally consists of varying percentages of lactic acid, bacterial or mold spores, enzymes or other micro-organisms and natural chemicals



WEEPING:

A descriptive term referring to Swiss-type cheeses whose eyes glisten with bits of moisture

WASHED-RIND:A cheese rind that has been washed periodically with brine, whey, beer, cider, wine, brandy or oil during ripening

SHARP:A descriptive flavor term referring to the fully developed flavor of aged cheeses

RENNET:An extract from the membranes of calves' stomachs that contains rennin, an enzyme that aids in coagulating milk or separating

curds from whey


Cheese Brands: Brands of cheese sold in the U.S.

Cheese Brands:Top Five Cheese Chunk Brands in 2013-

Kraft $259.1 Million

Tillamook

$178.7 Million

Laughing Cow Mini

Babybel $129.8 Million

Kraft Cracker Barrel $123.5 Million

Cabot $98.8 Million

Compiled by authors from www.statista.com All images from Google

Cheese Brands:Top Natural Sliced Cheese Brands in 2015-

Sargento $445.5 Million

Kraft $70.6 Million

Tillamook $67.9 Million

Belgioioso $47.1 Million

Compiled by authors from www.statista.com All images from Google

Cheese Brands:Name Brand vs. Store

Brands-

Store brand/ House brand/ Private label

Name Brand

Something Else

Don’t buy cheese

0% 10% 20% 30% 40% 50% 60%

44%

48%

3%

5%

% of Respondents

Compiled by authors from www.statista.com

Cheese Brands:Brand Companies-

Kraft Heinz Company

Tillamook County Creamery Association

Bel Brands USA

Agri-Mark

Sargento Foods Inc

BelGioioso

Compiled by authors from www.statista.com


The original product line In 1903 James. L. Kraft began to wholesale cheese out of a rented cart in Chicago

Founded in 1954 and still uses the original starter culturesThis brand has won 250 various awards for its varieties of Cheddar

America's favorite cream cheese for over 140 years"Philadelphia" was chosen for the brand because during this time, top quality food products often originated in, or were associated with the city

In 1965 Kraft Singles were introducedKraft once again revolutionized the industry with his individually wrapped cheese slices

Kraft Heinz Company Cheese Brands:

Compiled by authors from www.kraftfoodsgroup.com All images from Google


In the late 1940s, the Pollio family started to package their Italian cheeses under the Polly-O name, but the family had been crafting cheeses since 1899In 1985, Polly-O string cheese revolutionized the snack cheese category

The brand was introduced in 1952The idea for the product came from cheese rarebit- cheese that was melted over toast

Introduced in 1928 and has earned the nick name of “Liquid Gold”Known for its smooth, creamy texture when melted, Velveeta is used in dips, macaroni and cheese, grilled cheese, and casseroles

Kraft Heinz Company Cheese Brands:

Compiled by authors from www.kraftfoodsgroup.com All images from Google


Been producing cheese in Leitchfield, Kentucky since 1975

More than 350 million wedges are made

annually

Officially launched in 1979 under The Laughing Cow

umbrella

Over 400 million mini cheeses are sold

annually

The world's first variety of Boursin was

created in 1957 in Normandy

These cheese is inspired by a long-standing traditional

dish, fromage frais, in which seasoning is

mixed into a bowl of cheese

The brand was not officially unveiled until

1977, but has been produced since 1914

The cheese is cross between traditional Dutch Gouda and

Emmental cheeses

A cheese crafted specifically for children

The top markets for this brand are Saudi Arabia, France, Iraq,

and Japan

Compiled by authors from thelaughingcow.com, mini-babybel.com, www.boursin.com, www.dcicheeseco.com, and www.bel-group.comAll images from Google

Bel Brands USA Global Brands:


Has three cheese plants in Cabot, Vermont, Middlebury, Vermont and Chateaugay, New YorkCabot cheddar has won every major award for taste including the World's Best Cheddar

The company was first established in 1876 by William McCadam in Heuvelton, New YorkMcCadam produces 20 different types of cheese under its brand name

Whey protein concentrate (WPC) and dairy product solids are produced under the brand nameOne of the few USDA food grade facilities of WPC and Whey Permeate east of Wisconsin

Compiled by authors from www.cabotcheese.coop, www.mccadam.coop, and www.agrimark.coop All images from Google

Agri-Mark Brands:

Contact Us for the Full Presentation:

Mediacontact USA Inc.13575 58TH Street North #160

Clearwater, Fl. 33760

T: 727 538 4112E: [email protected]

www.mediacontactusa.com

mailto:[email protected]

http://www.mediacontactusa.com/

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http://www.successfoods.com/articles/chrspecialtychs.html

US Cheese Industry pt 2 of 5

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