Cheese & Beer Facts

Cheddarhead

Cheese & Beer facts

Cheese Facts
Beer Facts
Cheese Q&A
Beer Q&A
Cheese Guide
Beer Guide

CHEESE FACTS TOP
According to a 2000 USDA Survey...

Wisconsin is the largest cheese producing state, with California, New York, Minnesota and Idaho rounding out the top five.
About 8.25 billion pounds of cheese, excluding cottage cheese, was produced.
Cheddar and Mozzarella were the varieties made the most.
Americans consumed just over 30 pounds of cheese per person in 2000, more than doubling consumption from 25 years ago.
Cheese sales in 2000 reached more than 8.5 billion pounds.
Total retail cheese sales were nearly $10 billion in 2000.
Supermarkets are the leaders in sales of gourmet and specialty cheeses (55 percent) followed by gourmet and specialty shops (30 percent).
According to Packaged Facts, the projected annual sales growth for specialty cheeses between 1997-2002 is 6.3 percent.
Cheddar is the best-selling cheese in the United States, with Mozzarella coming in a close second. Cheddar holds a 34% market share; Mozzarella a 31% share.
During the holidays, Americans celebrate with cheese, purchasing more than at any other time of the year, according to Information Resources, Inc.

BEER FACTS TOP

There are over 200 styles of beer produced throughout the world.
The growth of the specialty (craft or micro) beer segment has resulted in more breweries in the US than any other country in the world.
A 12 oz. beer has fewer calories than two slices of bread and contains no fat.
The average American annually consumes 47.3 gallons of soda, 26.5 gallons of coffee, and 23.1 gallons of beer.

CHEESE Q&A TOP
1. What is cheese?
All cheese is made from milk, but different manufacturing and aging processes are used to produce the array of cheeses available today. Cheese is made by coagulating or curdling milk, stirring and heating the curd, draining off the whey (the watery part of milk), collecting and pressing the curd, and in some cases, ripening. Cheese can be
made from whole, 2% lowfat, 1% lowfat or fat-free milk, or combinations of these milks. About one-third of all milk produced each year in the U.S. is used to make cheese. In 2000, 8.25 billion pounds of natural and processed cow’s milk cheeses were produced.

2. How should cheese be stored?
Cheese should be refrigerated at 40°F or below in the original wrapper or container, transparent wrap, aluminum foil or plastic wrap. Generally, harder (lower moisture) cheeses keep longer than softer (higher moisture) cheeses.

3. Can cheese be frozen?
Cheese can be frozen, but it may become crumbly when thawed. Thawed cheese is best used crumbled or shredded in salads, as toppings or in cooked dishes. Some cheeses are better frozen than others. Because blue cheese varieties like Roquefort and Gorgonzola are generally used crumbled, further change in their texture is of little consequence. Because other cheeses like Parmesan and Romano can be stored in the refrigerator for prolonged periods, freezing is unnecessary.

4. What are some tips for melting cheese?
Be watchful when melting cheese. If cheese is heated at too high a temperature or for too long, it may become tough, rubbery or stringy, and refuse to melt. To melt cheese, use a low temperature for a short time. Some cheeses like process American readily melt. Dry cheeses like Parmesan, if finely grated, melt better than higher
moisture cheeses. Generally, lowfat cheeses are more suitable for serving cold than using in cooked dishes.

Tips to help melt cheese include:

Shred, grate or cut cheese into small pieces.

Add cheese topping to food at the end of baking or broiling, or just heat long enough to melt.

When making a sauce, add cheese as the last ingredient and heat just until melted.

To soften cheese in the microwave oven, remove wrapper and place cheese on a microwave-safe plate. Timing will vary according to desired softness and microwave conditions.

For accurate measurement, use the following:

4 oz = 1 cup shredded

3 oz = 1 cup grated (Parmesan or Romano)

5. How many varieties of cheese are available?
More than 300 varieties of American-made cheese are available.

6. How are cheeses categorized?
Cheeses are categorized in several ways: natural versus process cheeses, unripened versus ripened and soft versus hard. Many cheeses are named for their place of origin, such as Cheddar cheese, which originated in Cheddar, England. --Natural Cheeses. These cheeses can be unripened or ripened. Unripened cheeses are made by coagulating milk proteins (casein) with acid. Examples include soft cheeses like cream cheese, cottage cheese and Neufchatel. Ripened cheeses are made by coagulating milk proteins with enzymes (rennet) and culture acids. These cheeses are then ripened (aged) by bacteria or mold. Cheddar, Swiss, Colby, brick and Parmesan are some examples of bacteria-ripened cheeses. Blue, Roquefort, Camembert and Brie are examples of mold-ripened cheeses. Natural cheeses are often categorized according to their moisture or degree of softness or hardness:

Soft Cheeses: Brie, Camembert, ricotta, cottage Semi-Soft Cheeses: Blue, brick, feta, Havarti, Monterey Jack, mozzarella, Muenster, provolone Hard Cheeses: Cheddar, Colby, Edam, Gouda, Swiss Very Hard Cheese: Parmesan, Romano

Processed Cheeses. These cheeses are made by blending one or more natural cheeses, heating and adding emulsifying salts. Process cheeses contain more moisture than natural cheeses.

Pasteurized processed cheeses include American cheese, cheese spreads and cheese foods. Cold-pack cheese is a blend of natural cheeses processed without heat. Flavoring and seasonings are often added.

7. What is the nutritional information for cheese?
Cheese is a concentrated source of many of milk’s nutrients. Considering that it takes about 10 pounds (5 quarts) of milk to make 1 pound of whole milk cheese, cheese is a nutrient-dense food. Cheese provides calories; high-quality protein; vitamins such as A, riboflavin (B2) and B12; and minerals such as calcium, phosphorus and zinc.

For individuals wishing to lower their calorie or fat intake, a variety of lowfat cheeses is available. These include:

Lowfat Cheese: 3 grams (g) or less of fat per reference amount (1 oz for most cheeses, 4 oz for cottage cheese)

Reduced-Fat Cheese: 25% less fat per reference amount than its full fat counterpart Fat-Free Cheese: less than 0.5 gram (g) of fat per reference amount

8. Can cheese help prevent tooth decay?
Consuming cheese immediately after meals or as a between-meal snack helps to reduce the risk of tooth decay. Certain cheeses-aged Cheddar, Swiss, blue, Monterey Jack, Brie, Gouda and processed American cheese-have been shown to help prevent tooth decay. Calcium, phosphorus and other components in cheese may contribute to this beneficial effect.

9. Can I eat cheese if I’m trying to lose weight?
We believe that all foods can fit in any eating plan. And many lowfat, low-calorie cheeses are available too. Check out the Nutrition Facts panel on product labels. For example, a serving (4 oz) of lowfat cottage cheese (1% milk fat) provides just 82 calories and 1 g fat, along with high-quality protein, riboflavin, calcium and other essential nutrients.

10. If I’m lactose intolerant, can I eat cheese? Yes! Many aged cheeses like Cheddar and Swiss contain little, if any, lactose (milk’s sugar). Most of the lactose is removed when these cheeses are made. Aged (ripened) cheeses like Cheddar generally have less lactose then unripened (fresh) cheeses like cream cheese. Due to the creaming mixture used, creamed cottage cheese has slightly more lactose than dry curd cottage cheese.

11. Is cheese made from unpasteurized milk safe?
Most cheeses made in the U.S. are from pasteurized milk. If unpasteurized milk is used, government regulations require that the cheese be aged for at least 60 days before it is sold. Regulatory agencies recognize aging of cheese as equal to pasteurization for eliminating pathogenic bacteria. Safe handling and storage of cheese are key to ensuring its safety and quality.

12. Should cheese with mold be discarded?
Although most molds on cheese are harmless, some may produce toxins that can diffuse into the cheese. Many packages of natural and process cheese contain mold inhibitors, such as sorbic acid, that increase the shelf life of these products. Properly wrapping cheese can help prevent the development of undesirable mold. If mold develops, remove the visible mold as well as an additional / inch of cheese on all sides of the mold to be safe (except with mold-ripened cheeses such as Roquefort and blue).

BEER Q&A TOP

What is the difference between a lager and an ale?
The yeast is the main difference between the two. Ales, fermented at warmer temperatures, use an ale yeast that often yields a fruity aroma and flavor. Lagers, fermented at cooler temperatures, use lager yeast that create smooth, crisp, and clean-tasting beers.

What does the pasteurizer do for beer?
Steam gradually heats the bottles or cans up to 140 degrees F. and then gradually cools them back down to room temperature. This stops the yeast growth, enabling the beer to be kept at room temperature. It does not have to be kept cold. This is one insurance that it will get to the consumer in good condition.

Why do all brewers use barley as a main ingredient?
Barley is the magic grain for beer. It is the only grain that contains the enzymes necessary to convert starches into fermentable sugars. In the malting process, when the barley is steeped it activates growth of the enzymes. Brewers need those enzymes in the brewing process to convert the starches in the grains to fermentable sugars.

Where did these words come from?
In English pubs, ale is ordered by pints and quarts, so in old England, when customers got unruly, the bartender would tell them to mind their own pints and quarts and settle down. That is where we get the phrase "mind your P's and Q's."

After consuming a bucket or two of vibrant brew they called aul, or ale, the Vikings would head fearlessly into battle often without armor or even shirts. In fact, the term "berserk" means "bare shirt" in Norse, and eventually took on the meaning of their wild battles.

In the Middle Ages, "nunchion" was the word for liquid lunches. It was a combination of the words "noon scheken", or noon drinking. In those days, a large chunk of bread was called lunch. So if you ate bread with your nunchion, you had what we today still call a luncheon.

Beer Definitions

MICROBREWERY: A small brewery which produces beer and packages it primarily for sale at retail outlets (supermarkets, beer stores, restaurants, etc.) The brewing industry defines microbreweries as those producing less than 15,000 barrels per year(30,000 kegs). As the craftbeer movement has grown, however, many microbreweries have grown beyond this classification. Rather than consider a production number, most beer lovers define 'micros' as producers who produce relatively small amounts of high quality, flavorful, traditional-style beers.

BREWPUB: A brewery located in a restaurant and/or pub which produces beer for consumption on their own premises.

REGIONAL BREWERY: A brewery in the United States or Canada that produces between 15,000 and 1,000,000 barrels of beer annually and packages all of its beer for sale off the premises.

LARGE BREWERY: A brewery that produces more than 1,000,000 barrels of beer annually.

BEER MARKETING COMPANY: A company that puts its own label on beer that is brewed for them by a Brewpub, Microbrewery, or Large Brewer. (Sometimes called a "contract brewer", but more correctly described as a "contract brewee".)

CHEESE GUIDE TOP
A Wisconsin Art Form

The state of Wisconsin and the art of cheesemaking have become synonymous throughout the world. Beginning in the early nineteenth century, when Western Europeans first settled this lush, central plains state, newly arrived cheesemakers extolled the quality of Wisconsin's abundant milk supply. They found it the ideal medium for old-world cheesemaking techniques. The results began a tradition of excellence that has characterized cheese production in the state for over a century and a half. Today, thanks to pioneers from Germany, France, Switzerland, Holland, Italy, and Scandinavia, and to the industry's continuing dedication that blends the art of cheesemaking with the cutting edge of innovative dairy science, Wisconsin boasts of more than 350 varieties, types, and styles of world-quality cheese. To protect this well deserved reputation, Wisconsin became the first state to require the grading of its cheese and the mandatory licensing of its cheesemakers. No other state's standards exceed those of Wisconsin. When you buy cheeses from Wisconsin, you take home the best. Taste why!

Storing Your Wisconsin Cheese

To keep cheese purchases at their peak once you get them home, they must be stored properly. In general, unopened cheese stored in the refrigerator between 34'F and 38'F will retain quality even beyond any freshness date stamped on packages. The key lies in keeping it tightly wrapped or sealed to prevent exposure to air and airborne, natural mold spores. Once you open the manufacturer's packaging, follow these guidelines.
Fresh cheeses, such as Cottage, Cream, and Mascarpone, are high in moisture, which makes them more perishable than firmer cheeses. These cheeses should be kept tightly sealed and cold and used within two weeks.
Semi-soft, firm, and hard cheeses wrapped tightly and stored in the refrigerator remain fresh for four to eight weeks. Some aged cheese may be held even longer under proper storage conditions.
Hard cheeses, such as Parmesan and Asiago, should be stored in grated form in sealed containers in the refrigerator for up to two weeks. Freeze for longer storage and use directly out of the freezer.
Ideally only hard-grating cheeses, such as Parmesan and Romano, should be frozen for up to three months. Freezing other cheeses, such as Cheddar and Gouda, causes their texture to become crumbly.
Shredded cheeses lose moisture and develop mold more easily than solid pieces, because they have more surface area exposed to air. Wrap leftover shredded cheese tightly and use within a few days.
Should cheese develop surface mold, cut off about 1/2-inch from each affected side. The remaining cheese should be used within the week.
Take special care with aromatic cheeses, such as Blue and Limburger, because, if not tightly wrapped and stored in airtight containers, they can impart their pungent aromas and flavors to other cheeses and foods.

Enjoying Wisconsin Cheese

In addition to appealing taste, variety and texture, Wisconsin cheeses offer versatility and convenience. As a snack, an ingredient in a recipe, or a topping, cheese pleases easily every time. These tips will help you serve cheese at its best.
Should dry edges or surface mold appear on semi-soft, firm, or hard cheeses, simply trim away the undesirable portions. Albeit unappealing, these conditions are harmless and do not affect the taste or texture of the underlying cheese.
To put together a cheese platter that is a work of art, select several different cheeses from the more than 350 varieties, types, and styles of Wisconsin cheese. Include contrasting flavors and textures, for example, Camembert, Italian-style Gorgonzola, Havarti, Colby, and Pepato. Labeling each type for your guests adds a friendly touch.
For small groups, allow family and friends to cut directly from a cheese wedge or chunk.
For larger groups, serve cubes, sticks, and squares, that have been cut ahead of time.
Wisconsin cheeses come in many convenient forms. Select pre-shredded or pre-grated cheeses of one variety or a mix of varieties, such as the popular Cheddar and Mozzarella blend, to make recipe preparation quick and easy. Use already cubed and sliced cheeses to simplify composition of such party favorites as cheese and deli platters.

Cooking with Wisconsin Cheese

A few hints make cooking with Wisconsin cheese an easy and tasty success.

Use low heat, just enough to melt the cheese and blend it with other ingredients. High heat makes natural cheese tough and stringy.
Avoid long cooking, which also makes cheese tough and stringy; cook just enough to melt.
To promote even melting, slice, shred, grate, cube, or dice cheese before adding as an ingredient.
Broil foods topped with cheese, such as open-face sandwiches, pizza and vegetables, four to six inches from the heat.
Keep oven temperature between 325'F and 375'F. For longer baking, cover cheese with bread crumbs to protect and prevent toughening.
To microwave cheese, use 30 percent (medium-low) to 70 percent (medium-high) power.
Most retail stores sell cheese by weight. Use these equivalents for handy conversion.

4 ounces semi-soft to firm cheese = 1 cup shredded
4 ounces Blue or Feta = 1 cup crumbled
3 ounces hard cheese = 1 cup grated

Nutrition Information

Wisconsin cheeses, such as Brick, Provolone, Colby, and Cheddar, deliver all the nutritional values of milk in uniquely delicious ways. Cheese contributes only modest 4.8% fat, yet it supplies 22.8% of the calcium and 7.6% of the protein in the U.S. food supply. Whether you choose reduced-fat varieties or the full flavor of traditional favorites, cheese has a tasty place in a healthy lifestyle. Wisconsin is the leader for blending innovation and the art of cheesemaking. Taste why!

Adapted from
Wisconsin State of the Art:
A Guide to Appreciating Wisconsin Cheese
Copyright 1998 Wisconsin Milk Marketing Board, Inc.

BEER GUIDE TOP

Perhaps you’re just learning about the wide variety of beer available for sale in the United States. Or perhaps you’ve been visiting microbreweries all along, but you never were precisely sure what made a porter different from a stout. In any case, you’re ready to try something beyond the most commonly known beer brands. It’s much easier to find beers that you like if you understand the differences between beer styles.

Even though there will be minor variations on beer styles from brewery to brewery, this guide should help you identify the beers that you will like, and avoid the ones that you won’t.

There are a three terms that are generally used to describe the flavor of beers. If you take the time to learn how to identify these flavor characteristics, and decide what balance of these traits that you prefer, you’ll be well on your way to consistently ordering a beer that you’ll enjoy.

Maltiness – Malt is derived from grains, and is the part of the beer that is fermented. The grains that are generally used to create malt are wheat and barley. There are several varieties of malt, with varying flavors. Many people also find a malty flavor to be somewhat sweet.

Hoppiness – Hops are a plant that is also added to beer, and they give beer a bitter flavor. Pale ales are generally the hoppiest beers available in the United States.

Fruitiness – Most ales have some degree of fruity flavor present, even though there is no actual fruit in the beer. The fruity flavor is a by-product of the yeast fermentation in the brewing process.

Now that you know the basic flavors that are present in beer, you can explore the different varieties of beer and find a type that best matches your palate.

There are two basic categories of beer styles: top-fermenting beer and bottom-fermenting beer. Generally speaking, top-fermenting beers (also called ales) are more complex with fruity characteristics, and bottom-fermenting beers (also called lagers) possess a cleaner finish. Top-fermenting beers include wheat beer, stout, porter and ale; bottom-fermenting beers include bock, Oktoberfest, pilsner, American lager, and malt liquor. In the United States, most of the beer consumed is of the bottom-fermenting lager style, but top-fermenting beers have gained popularity in recent years.

Bottom-fermenting beers styles – lagers

American Light – This type of beer encompasses the most popular beers sold in the United States. Very light in color, this variety of beer will usually have little to no malt or hop characteristics. This type of beer is also very light-bodied.

Bock – A bock is usually full-bodied, with a strong, malty flavor. The color is most often a very dark brown.

Doppelbock – A full-bodied beer, a doppelbock is a stronger variety of a bock. With a very dark brown color, it will usually also possess an intense malt flavor.

Oktoberfest – Medium-bodied and malty, an Oktoberfest will be dark in color and very flavorful.

Pilsner – A pale, light-bodied lager, with a hoppy, dry flavor.

Top-fermenting beer styles – ales

Alt – Derived from the German word for old, an Alt (or Altbier) is medium-bodied and slightly fruity. With a medium copper hue, Alts generally drink lighter than they appear.

Barley Wine – Barley wine is very strong, very full-bodied, and possesses a strong flavor. Generally, barley wine has a distinct hop presence.

Bitter – A British-style ale, a bitter is usually reddish-copper in color, and similar to a pale ale.

Cream Ale – This variety of beer is usually light in color and body, with high carbonation. Cream ales usually have very little hop flavor.

Hefeweizen – An unfiltered wheat beer. Light in color, hefeweizen is fruity and light in body.

India Pale Ale – Often referred to as an IPA, an India pale ale will be very hoppy, medium-bodied, and amber in color.

Lambic – A Belgian-style wheat beer, a lambic is not malted and very fruity in flavor.

Porter – Very dark in color, but medium-bodied, porter is usually dry and fruity with a discernable malt character.

Scottish Ale – Full-bodied, dark, and strong, Scottish ales have a strong malt aroma and flavor.

Stout – A very dark, full-bodied roasted-flavored beer.

Trappist Ale – A very special beer, the only beers that can be called Trappist ales are produced at monasteries. Generally medium in body and in color, these beers and usually strong in fruity, and are often served in a wine glass or goblet.

White – Also known as a witbier, white beers are pale and cloudy in color, with a medium body and apparent fruit, malt and hops flavors.

Serving temperatures have a tremendous impact on the way that a beer tastes. In the United States, most beer is served as chilled as possible. However, extreme cold temperatures are not always best for serving beer. Knowing the proper temperature at which to experience certain varieties of beer will further assist you in finding a beer that you’ll love.

Only light beers and light lagers should be served very chilled (46°F or colder). Darker lagers, wheat beers, and alt should be served closer to 50°F for optimum flavor. Most ales, stouts and porters are best presented at 53°F to 57°F for the fullest flavor. Everything else strong and dark should be served at 58°F to 62°F.

When in doubt about purchasing a beer, don’t hesitate to ask. Most breweries have staff trained to be knowledgeable about the characteristics of the beers that they produce. Many sellers of premium beer can help guide you to something that you’ll enjoy. Don’t be afraid to ask questions like, “I particularly like Brand X; what you do carry here that is comparable?”

That being said, you’ll only find great new beers if you get out there and try a few. You can only get a limited amount of information from reading the label on a bottle. Perhaps you’ve disliked stouts in the past, so you don’t ever try dark beers. However, porter is usually lighter-bodied, and may be much more to your liking. There’s a world of beer available, and you never know which kind is going to best fit your palate until you try them.