Cheese Assignment


  • ­Archaeological surveys show that cheese was being made from the milk of cows and goats in Mesopotamia before 6000 B.C.
  • Travelers from Asia are thought to have brought the art of cheese making to Europe, where the process was adapted and improved in European monasteries.
  • The Pilgrims included cheese in their supplies onboard the Mayflower in 1620.
  • The world’s largest consumers of cheese include Greece (63 pounds per person each year), France (54 pounds), Iceland (53 pounds), Germany (48 pounds), Italy (44 pounds), the Netherlands (40 pounds), the United States (31 pounds), Australia (27 pounds), and Canada (26 pounds).
  • The United States produces more than 25 percent of the world’s supply of cheese, approximately 9 billion pounds per year.
  • The only cheeses native to the United States are American, jack, brick, and colby. All other types are modeled after cheeses brought to the country by European settlers.
  • The top five cheese producers in the United States are Wisconsin (more than 2.4 billion pounds annually), California (2.1 billion pounds), Idaho (770.6 million pounds), New York (666.8 million pounds), and Minnesota (629.3 million pounds). These states account for 72 percent of the country’s cheese production.
  • Processed American cheese was developed in 1915 by J. L. Kraft (founder of Kraft Foods) as an alternative to the traditional cheeses that had a short shelf life.
  • Pizza Hut uses about 300 million pounds of cheese per year.
  • Someone who sells cheese professionally at a cheese shop or specialty food store is called a cheese monger.
  • In 1886, the University of Wisconsin introduced one of the country’s first cheese-making education programs. Today, you can take cheese-making courses through a variety of university agricultural programs, dairy farms, and cheese factories.
  • A one-ounce serving of cheese is about the size of four dice.
  • June is National Dairy Month, and the last week in June is National Cheese Week.
  • The Cheese Days celebration in Monroe, Wisconsin, has been held every other year since 1914. Highlights include a 400-pound wheel of Swiss cheese and the world’s largest cheese fondue.
  • Founded in 1882, the Crowley Cheese Factory in Healdville, Vermont, is the nation’s oldest cheese maker still in operation.
  • The Chalet Cheese Co-op in Monroe, Wisconsin, is the only cheese factory in the country that still makes the famously stinky Limburger cheese.
  • Maytag Dairy Farms, maker of the award-winning Maytag Blue cheese, was founded by the same Iowa family that manufactures the popular home appliances.
  • The Sargento Cheese Company in Plymouth, Wisconsin, introduced packaged shredded cheese in 1958. In 1986, the company went even further to ensure the “spread of the shred” by introducing the resealable bag.

This article was adapted from “The Book of Incredible Information,” published by West Side Publishing, a division of Publications International, Ltd.



40 thoughts on “Cheese Assignment

  1. microwave quesadilla
    2 slices cheese (my mom often buys Colby Jack and i use that)
    1 large tortilla (Flour or Corn)
    2tsp butter (optional, still good without)

    1.get out tortilla
    2.cut 2 slices from the block of Colby Jack
    3.if adding butter, spread on tortilla, then place cheese on tortilla
    4.fold tortilla
    5.put in microwave 1:30-2 minutes to thoroughly melt cheese
    6.pull out of microwave
    7. cut up with a pizza slicer(or knife) you can serve plain or with whatever dip you like (salsa, sour cream, guacamole, etc.)

  2. Selena Cuevas Period 5

    Mozzarella Cheese Sticks, so yummy!


    1 (12 ounce) package reduced-fat mozzarella string cheese

    1 egg

    1 teaspoon Italian seasoning

    8 tablespoons panko (Japanese) bread crumbs

    1/2 cup prepared marinara sauce, warmed (optional)


    1.Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray.
    2.Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.
    3.Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.
    4.Bake 5-6 minutes or until heated through. (Cheese may melt slightly and loose shape. Simply press it back into place.)

  3. 1. First of all, let’s talk about milk. Mozzarella is traditionally made with water buffalo milk, but unless you live in India you probably don’t have any on hand. What kind of milk can you use to make your cheese?

    Milk of Magnesia
    The milk of human kindness
    Goat’s or cow’s milk
    Chocolate milk

    2. How much milk do you use for a nice batch of cheese?

    One US gallon
    One cow full
    One ounce
    An industrial-sized truck full

    3. You’ll need three more ingredients to make your cheese. The first is citric acid, a natural chemical. It acidifies the milk to help make nice stretchy cheese. You can buy this at your local Jewish deli or other store carrying Jewish items. What will it be called?

    Chopped liver
    Oy gevalt, you’re asking me?
    Sour salt

    4. The next ingredient you’ll need is rennet. Rennet coagulates the milk. Rennet has two sources- what are they?

    The Federal Reserve and the Smithsonian
    Paste and glue
    Animal rennet from calf stomachs or vegetable rennet from fungi
    Ren and Stimpy

    5. And you’ll also need some salt. Which kind of salt is best for cheesemaking?

    Salt of the earth
    Old Salt
    Salt and Pepa
    Kosher salt

    6. What equipment will you need to make your cheese?

    A stainless steel pot, a thermometer, measuring spoons, a glass measuring cup, a stirring spoon, a colander, a bowl and some cheesecloth
    A Tinkertoy set, an erector set, and one of those cool chemistry kits
    A dairy farm, a huge production vat, and ten thousand laborers
    Nothing. The true purist needs nothing.

    7. All that gear that you use to make the cheese should be as sterile as possible. What is NOT a good way to sterilize your cheesemaking stuff?

    The dishwasher
    A trip to Three Mile Island or Chernobyl
    Boiling water

  4. Mac and Cheese


    Kosher salt
    Vegetable oil
    1 pound elbow macaroni or cavatappi
    1 quart milk
    8 tablespoons (1 stick) unsalted butter, divided
    1/2 cup all-purpose flour
    12 ounces Gruyere, grated (4 cups)
    8 ounces extra-sharp Cheddar, grated (2 cups)
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon ground nutmeg
    3/4 pound fresh tomatoes (4 small)
    1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


    Preheat the oven to 375 degrees F.

    Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

    Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

    Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

    Andrew Malm Period 5

    Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

  6. Hannah Gilbreath

    Cheese Quesadilla

    2 (10 inch) flour tortillas
    1 cup shredded Cheddar cheese

    1.Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.

    2.Cook on high in the microwave until cheese is melted, about 1 minute.

  7. cheese quesadilla
    2 (10 inch) flour tortillas
    1 cup shredded cheddar cheese
    directions 1 flour tortilla on a large microwave-safe plate; sprinkle with cheddar cheese. place the second flour tortilla atop the cheddar layer.
    2.cook on high in the microwave until cheese is melted,about 1 minute.
    and you could use other cheese’s like: mozzarella,swiss,provolone or lots more different types of cheese.
    summer johnson

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