American Cheese No Longer ‘Cheesy’

American Cheese No Longer ‘Cheesy’

November 7, 2012

Probably  most Americans who grew up prior to the millennium consider American cheese to be synonymous with “cheesy,” or of little worth.
They  may think of “processed ‘cheese’ product,” or individually wrapped slices of a yellowish substance masquerading as cheese. But, today,  there are
artisanal varieties of truly astounding American cheeses that  measure up well against European offerings.
That’s  because there is a growing movement of artisanal cheesemakers who sell  raw-milk cheeses. Most cheeses found in the grocery are extensively
pasteurized; that kills germs, including “good” bacteria that make  cheese healthful and flavorful. European cheeses are not commonly  pasteurized.
As  the holiday season nears, our family enjoys raw milk cheeses. While  only a few varieties are available locally (extensively aged), the  Internet is ripe
(excuse the pun!) with such cheeses. I prefer to order  from
Doesn’t  cheese have a lot of fat? Well, yes. But most health professionals  point out that the amount of fat in a food is not the sole determinant  of
whether one becomes fat; it’s the total intake of calories and the  amount of calories expended through exercise.
The Artisanal Cheese blog (News From the Cheese Caves, gives a more complete picture. Fat curbs our appetites by triggering  the
release of cholecystokinin, a hormone that yields a feeling of  satiety and is directly involved in the metabolysis of proteins and  fats. Other hunger suppressors found in cheese include certain peptides  and their amino acids.
Many of the proteins, as well as many of the  vitamins and minerals that cheese contain, all help to metabolize the  foods we consume.
Cheese  is simply preserved milk; a near-complete food which (except for  vitamin C and fiber) provides all the nutrients we require.
If the Legislature would allow raw milk cheese production and sale, Mississippi could join this movement, too.

Make Your Own Cheese
Why  not make your own cheese? And serve it over your own homegrown organic greens? While most the exquisite artisanal cheeses are the product of painstaking effort, you can make a simple cheese at home using even  regular milk found at the grocery (if it’s fresh and not  ultrapasturized).

Saag Paneer (curried greens with cheese)
Paneer (Simple Cheese)
6 cups milk
1 cup water
Half cup vinegar
Heat  milk gently to simmer, not boil. Add water to vinegar, then slowly pour it into the milk. When the milk curdles (separates) completely, stop  pouring.
Strain the curds in a mesh strainer lined with cheesecloth. Let  it dry for 15-20 minutes.

Curried Greens
3 tablespoons olive oil
1 medium sweet onion
2-4 cloves fresh garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric (optional, can use 1/4 teaspoon dried)
2 tablespoons sliced almonds
1 tablespoon brown mustard seeds
1/2 teaspoon chili power or curry powder
1/2 teaspoon ground coriander
A mess of mustard, turnip, spinach or other greens, chopped
Gently  fry spices and nuts in a few tablespoons of olive oil, add greens cover
and cook until tender. You can crumble the paneer into the cooked  greens before
serving as is, or brown it in an oiled non-stick pan  first.
Serve over mixed whole grain rice, with a carrot or apple salad as a side dish.

Online About Cheese
Handmade cheese makers (video):
Cheese blog (Wisconsin): cheeseunderground.blogspot. com
The American Cheese Society, for all things cheese:
Cheese blog for the serious caseophiles, translated from the French about international cheese competitions, etc.:

Jim PathFinder Ewing is a journalist, author, writer, editor, organic farmer and blogger. His latest book titled Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press) is in bookstores now. Find Jim on Facebook or follow him @EdiblePrayers or @OrganicWriter or visit

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