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	WHAT'S THAT STUFF? - Process Cheese
		Cheese is perhaps the oldest processed food known to mankind and one of the most ubiquitous foodstuffs in the world.
		The cheese is blended and heated with an emulsifier—typically a sodium or potassium phosphate, tartrate, or citrate—and other optional ingredients such as water, salt, artificial color, and spices or other flavorings.
		Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients.
	www.pubs.acs.org /cen/whatstuff/stuff/7806sci2.html (976 words)

	Review \| The New American Cheese by Laura Werlin
		Cheese as we're exposed to it in the new world in the new millennium doesn't look much like the stuff our friend would have cut out of his wineskin.
		In fact, visit a cheese store in any large metropolitan center and you'll be amazed and delighted at all of the possibilities: the fabulous offerings in different colors, shapes, textures, flavors and origins.
		What author Laura Werlin points out in her encyclopedic The New American Cheese is that not only have American tastes been stretching in cheese sophistication, but American cheesemakers are increasingly producing various types of cheeses that can hold their own on the cheese platters of the world.
	www.januarymagazine.com /cookbook/newcheese.html (657 words)

	Sarah Stegner Artisinal Cheese
		The basic rule is taste the cheese you are serving with its accompaniment and ask yourself does it compliment the flavor or adversely affect the taste of the cheese.
		Many of the American cheese makers are still so small that it is difficult to find the cheese unless you have a personal connection with the cheese maker or live near a farmers market that supports small producers.
		This requires the cheese maker to be skilled in raising animals, managing a farm, making cheese, running a business that turns a profit, marketing the cheese and making sure it reaches its destination in optimal condition all at the same time.
	www.globalchefs.com /article/archive/art005ame.htm (1340 words)

	How to Buy Cheese
		Cheese and cheese products not covered by a U.S. grade standard may be inspected and bear the USDA "Quality Approved" inspection shield on the label.
		For example, Cheddar cheese may be labeled as "mild," "medium" or "mellow," and "aged" or "sharp." In some cases, pasteurized process cheese may be labeled to indicate a sharp flavor when a much higher proportion of sharp or aged cheese was used in its preparation.
		After the cheese has been formed into its characteristic shape, it is coated with wax or other protective coating or wrapping, then cured or aged for varying lengths of time, depending upon the kind or variety of cheese being made.
	www.ams.usda.gov /howtobuy/cheese.htm (3262 words)

	Buy your favorite American Cheese online
		American cheeses are fueled by market demand and knowledge gained by cheesemakers.
		The beauty of cheese is its simplicity: what started as a practical way to preserve large quantities of milk for basic survival has evolved, over the centuries, into a fantastic array of uniquely delicious edibles.
		This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England.
	www.egourmetchef.com /cheese/americancheese.htm (622 words)

	Ingredients: American Cheese
		The taste and texture of American Cheese varies, and mostly depends on the percentage of cheese versus additives used during the emulsification process.
		This variety of American Cheese is similar in ingredients and texture to that of modern block American Cheese.
		Although this type of American Cheese, along with block American Cheese, are both (technically speaking) processed cheeses, they are considered by many Americans to be the "real" American cheese, to which the individually-wrapped processed "cheese food" and "cheese product" so common today are just pretenders.
	www.alanskitchen.com /Ingredients/Cheese/American.htm (503 words)

	Processed cheese - Wikipedia, the free encyclopedia
		This form of sliced cheese with its derivatives were to become ubiquitous in America, most notably used for cheeseburgers and grilled cheese sandwiches.
		The emulsifiers (typically sodium phosphate, potassium phosphate, tartrate, or citrate), reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface of the molten cheese.
		Processed cheese is often criticized for its small range of flavors, which is far narrower than the range for unprocessed cheeses and normally at the mild end of the flavor range.
	en.wikipedia.org /wiki/Processed_cheese (897 words)

	American - Uncyclopedia
		Americans are often confused with their distant cousins, Canadians, but can be recognized easily by the overabundance of the 'Happy Meal' vitamin in their blood, and an obsession with anything red, white, and blue.
		Americans are also fervent believers in the Taoist philosophy of opposing natures, and thus have mastered the art of brewing two kinds of American beers--mass-produced toxic waste from Three Mile Island in cans labeled Budweiser, and the lesser known Samuel Adams.
		American Religion decrees that it is OK to kill innocent people in countries with a head of state that doesn't play ball, but it is against Gaaard to kill unborn children.
	uncyclopedia.org /wiki/American (2844 words)

	Making Cheese
		Cheese wax: Don't substitute paraffin or beeswax for the cheese wax.
		It is used for cheeses that must be heated to a higher temperature such as mozzarella, parmesan or Swiss and Italian-type cheese.
		In the morning, remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch.
	www.thefarm.org /charities/i4at/countrylife/cheese.html (2846 words)

	The current popularity of cheese. - By Sara Dickerman - Slate Magazine
		American cheese has come into its own, if not fully casting off the shadow of European classics like Roquefort, brie, and Parmigiano Reggiano, then at least finding a place alongside the imports at influential restaurants and cheese shops.
		Cheese made with raw milk is consistently described by cheese aficionados as more "alive" than its pasteurized cousin: The flavor of milk, and thus the cheese, the argument goes, is full of the fragrance of the herd's food and also full of microflora specific to the farmland.
		In a presentation at the cheese conference, Sister Noëlla Marcellino, a cheese-making nun with a doctorate in microbiology, explained how bacteria and fungi in her abbey's raw-milk cheeses helped not only to develop the flavor of the cheese but also to inhibit the growth of pathogens.
	www.slate.com /id/2087912 (1389 words)

	MotherNature.com - American Cheese
		American cheese is often the choice when melted cheese is called for, in such favorites as grilled-cheese sandwiches.
		American cheese is essentially young cheddar cheese, made of pasteurized cows’ milk, which then goes through a shredding and heating process.
		American cheese is usually sold in packets of ready-cut single-square slices, but can also be bought in larger blocks.
	www.mothernature.com /Library/Ency/Index.cfm/id/1643006 (531 words)

	Welcome to Redwood Hill Farm
		A consistent winner in cheese competitions, Redwood Hill Farm goat milk feta was recently chosen for the Slow Food Movement's "Raw Foods Ark of Taste" and showcased in Bra, Italy.
		This lactic cheese with it's golden rind, fluffy texture, and robust earthy flavor, will dry by about two months of age and become a superb grating cheese with a sharp and complex flavor.
		Another award winner at the prestigious American Cheese Society Conference, serve Bucheret drizzled with flberry honey and accompany with a sliced, sweet baguette and fresh fruit of the season.
	www.redwoodhill.com /cheese.htm (705 words)

	Good Cooking's American Cheese Guide
		American Dairy Association has granted Good Cooking permission to use its materials in compiling this Internet version of their Cheese Appreciation Guide.
		Cheese is one of the most versatile, delicious foods craved from coast to coast and around the world.
		This is because, during the process of making natural cheese, the whey (the liquid portion of milk) is separated from the curd (the solid components), and most of the remaining lactose is removed with the whey.
	www.goodcooking.com /amcheese/amcheese.htm (2240 words)

	Laura Werlin's The New American Cheese
		This is not the cheese that you or I were raised on (at least I wasn't), but it is the cheese of now and of the future.
		It is a window into a lifestyle and a living by the cheesemakers, to the good life for those of us lucky enough to enjoy their cheeses, and to something more than either of these.
		While most of the cheese made in this country is still manufactured, the new American cheese brings attention to all the other cheeses that are now being handcrafted by small cheesemakers across the country.
	www.laurawerlin.com (236 words)

	I Love Cheese!, Cheese Profile (Site not responding. Last check: 2007-09-17)
		Because of its mild and delicate flavor, its semi-soft and smooth texture - and the fact it's usually found in convenient square slices - American is known as one of the all-time great sandwich cheeses.
		American cheese is actually a blend of Cheddar, Colby and other cheeses.
		American is one of the common cheeses that is pasteurized to help prevent spoilage.
	www.ilovecheese.com /cheese_profile.asp?Cheese=American (160 words)

	American cheese - Wikipedia, the free encyclopedia
		American cheese is a common processed cheese marketed by Kraft Foods, Borden, and other companies in the United States, and to some extent elsewhere.
		The common use of the marketing label "American Cheese" for "processed cheese" combined with the prevalence of processed cheese in the U.S. compared to the rest of the world has led to the term American cheese being used in the United States synonymously in place of processed cheese.
		This is the source of origin of the name, as the gradual "watering down" of mild cheddar by processing it gave rise to modern American cheese.
	en.wikipedia.org /wiki/American_cheese (646 words)

	Discover the Pleasures of a Cheese Course (Site not responding. Last check: 2007-09-17)
		The cheese is usually served at the dinner table with some good bread, and if no dessert is planned after the cheese course, ripe or dried fruits, nuts, or other accompaniments might be offered with the cheese.
		For a cheese course, this is convenient, because you can take the cheese out of the refrigerator, arrange it as you'd like to serve it, and loosely cover it, all before dinner.
		The enjoyment of cheese is the perfect antidote to the frenetic pace of our workaday lives, allowing time for family and friends to relax and enjoy one another and the savory pleasures of one of the world's great foods.
	www.taunton.com /finecooking/pages/c00184.asp (1864 words)

	Charles E. Blumer: Spring Lake American Cheese
		He threw all of the trimmings in to the cooker (American Cheese is cooked or processed), added some barrel cheddar for consistency and sliceability, added some moisture (water) for meltability, and voila.
		Cheese makers are really artists and they carefully blend the ingredients so that the end result is cheese that performs properly on a slicer and when melting.
		American Cheese is supposed to be mild and creamy, not sharp and dry.
	www.cebco.com /spring.html (829 words)

	American Goat Cheese
		The American goat cheese craze can be traced to Laura Chenel who, in 1980, took her fresh, sweet, French-style cheeses to Chez Panisse, Alice Waters' Berkeley, Calif., restaurant-cum-gastronomic shrine.
		Most of the fresh cheeses are meant to be consumed quickly, within a matter of days or weeks; though exactly how long is a matter of some dispute.
		Fresh goat cheese should have a clean, acidic edge and a lemony aroma that Schad likens to Sauvignon Blanc (a wine that many think is the ultimate match for fresh goat cheese, incidentally).
	www.samcooks.com /Tastes/GoatCheese.htm (1049 words)

	VN Boards - what is american cheese
		The taste and texture of American Cheese varies greatly, and mostly depends on the percentage of cheese versus additives used during the emulsification process.
		Many people mistakenly believe that American Cheese in block form at a Deli is not process cheese, but the reality is that the vast majority of block American Cheese is a type of process cheese[5].
		This "old fashioned" type of American Cheese along with block American Cheese are both (technically speaking) processed cheeses, but are considered by many Americans to be the "real" American cheese, to which the individually-wrapped processed "cheese food" and "cheese product" so common today are just pretenders.
	vnboards.ign.com /lancelot/b20665/97805064/p1 (1831 words)

	New American Cheese Cookbook by Werlin, Laura - Cooking.com
		Cheese is the next great culinary revolution in this country.
		Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines.
		From the bold and unusual Artichoke, Spinach and Goat Cheese Spring...
	www.cooking.com /products/shprodde.asp?SKU=277430 (290 words)

	Dutch Garden Cheese
		The "big cheese" of American cheeses is Cheddar, originally made in Cheddar, England.
		This cheese can be found in white or yellow with a rich, nutty flavor that becomes sharper with age.
		Traditionally formed in longhorn molds, this cheese is soft orange in color with a milder flavor and more open texture than cheddar cheese.
	www.swissamerican.com /dutch_garden.html (765 words)

	Murray's Cheese Shop - The Cheese Course (Site not responding. Last check: 2007-09-17)
		Taste through a flight of our favorite mountain cheeses, and see (and taste) why these cheeses, with their bold, lingering flavors, are perfectly suited to wines from the same region: oxidized whites from the Jura and rustic French reds.
		The Cheese Course is pleased to welcome James Beard award winner, former award-winning sommelier of Restaurant Daniel, and owner of Le-Du’s wines in the West Village, Jean-Luc Le Dû, for a showcase of some of his favorite small production wines.
		Each year, the American Cheese Society (ACS) holds its conference and competition, where hundreds of American-made cheeses go wheel-to-wheel to determine which ones will be deemed the best of the best in their specific categories.
	www.murrayscheese.com /classroom.php (3355 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		Made from Fiscalini's own milk and aged for 30 months on the property, this cheese was voted "Best Farmhouse Cheese" at the 2002 American Cheese Society Awards in Washington D.C. It is a wonderful example of the success of the artisan cheese movement in the US today.
		Rich, buttery and sharp, Fiscalini Farmstead Cheddar is a world-class cheese.
		This is a new artisan cheese made by Fiscalini Farms of Modesto, California.
	www.igourmet.com /shoppe/shoppe.aspx?cat=12 (258 words)

	ThistleHillFarm.com
		Thistle Hill Farm Tarentaise is an aged alpine raw milk cheese handmade on the Putnam family farm in North Pomfret, Vermont, from the certified organic milk of their grass-fed Jersey cows.
		The cheese is made in the tradition of the Tarentaise Valley in the Savoie region of the French Alps.
		Tarentaise cheese is made with a copper vat using traditional methods reserved for the finest cheeses in the world.
	www.thistlehillfarm.com (118 words)

	All American Cheese and Wine Book Cookbook by Werlin, Laura - Cooking.com
		In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines.
		Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda.
		Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource.
	www.cooking.com /products/shprodde.asp?SKU=270773 (374 words)

	The New American Cheese
		As opposed to using a mechanized process, artisan cheeses are handcrafted and produced on a small scale.
		He was trying to follow a recipe for a Fontina cheese, but the proper infrastructure and experience with the aging process was lacking.
		The surprising result of the first cheese he attempted to produce, however, was a hard cheese with a perfect balance of creaminess and salty tang.
	www.thestreet.com /_tscs/funds/goodlife/10251012.html (397 words)

	Great American Cheese Collection - Giles Schnierle's Bio
		Giles saw the need to bring these sumptuous and delectable cheeses to the public's attention, and added to his collection future award-winning cheesemakers who started by making only a few cheeses on their small farms, sometimes in a spare room of their house.
		His Great American Cheese Collection is made up of specialty and artisan cheeses from across North America.
		As a guide to cheesemaking, cheese pairing and cooking with cheese, he continually introduces and promotes these innovations to new markets.
	www.greatamericancheese.com /gilesbio.html (472 words)

	Cheese Counter: The Splendid Table
		Learn how easy it is to make your own cheese, and get started with supplies from this mail-order company.
		Steve was the first American to be honored with France's prestigious Chevaliers du Taste Fromage.
		He is the author of Cheese Primer and is a frequent contributor to many national magazines, including Food and Wine and Food Arts.
	splendidtable.publicradio.org /souptonuts/cheese.html (236 words)

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