The most popular cheese recipe in the United States is "macaroni and cheese."
There are around 2,000 varieties of cheese. Visit Cheese.com for a large list of types.
Cheese takes up about 1/10 the volume of the milk it was made from
A giant wheel of Cheddar cheese was given to Queen Victoria (1837-1901) for a wedding gift. It weighed over 1,000 pounds. A normal Cheddar wheel weighs 60-75 pounds.
Serving & Storage Tips
Unpasteurized cheese with a range of flavors should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
Wrap blue cheeses all over as mold spores spread readily not only to other cheeses but also to everything near.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
Wrap soft cheeses loosely. Use waxed or grease-proof paper rather than cling film.
Let cold cheese warm up for about half an hour before eating to allow the flavor and aroma to develop.
