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Current Trends in Cheese Manufacture¹

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Since its beginning over 100 years ago in New York, the cheese industry in this country has become increasingly important. With a growing population and a gradual but steady increase in per capita consumption, the future for cheese as a market for milk looks bright. Along with the increase in volume of cheese production has come, also, an increase in the number of varieties. At present most of the major varieties of cheese manufactured in foreign countries are also made in the United States. Although Cheddar is our most important variety, the manufacturing of other types makes up an increasingly important segment of the industry. A comparison of the per capita consumption figures for major varieties since 1948 reveals some interesting trends (Table 1).

Since 1940, the per capita consumption of all varieties of cheese has increased 32%. Between 1948 and 1952, Swiss, Italian, and brick types of cheese, which comprise 90% of the non-Cheddar varieties, increased in per capita consumption 14.4, 14.1, and 13.4%, respectively.

Most of the non-Cheddar varieties are sold as natural cheese, very little as processed cheese.

¹ The first in a series of articles prepared at the suggestion of the editor on new phases of cheese manufacture, with particular emphasis upon the non-Cheddar varieties. The next article will deal with the technology of cheese ripening.