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Italian Soft Cheese on the New York Market ¹

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Italian soft cheese has gained more popularity among consumers in the past 10 yr. and has created more controversy among manufacturers than any other cheese type on the American scene.

New York and Wisconsin have shared in the surprising growth of these cheeses and it would serve their interests to continue this sharing. A step in the right direction in holding such an advantage is that of learning more about the various Italian soft cheeses and of understanding the problems of the manufacturer not only in Wisconsin but in other regions.

Types of cheese in the Northeast. Three important Italian soft cheeses in the Northeast are Mozzarella, Ricotta, and Impastata. Years ago the New York markets catered to Italian soft cheese made from whey and skimmilk. Now most of this cheese is made from 2% fat milk or from whole milk. For example, Ricotta cheese in the New York market practically always is produced from whole milk.

¹ Address delivered at Wisconsin Dairy Manufacturers' Conference, University of Wisconsin, Madison, January 28, 1960.