The types of cheeses produced in the United States continue to grow and expand, fueled by market demand and knowledge gained by cheesemakers. The numbers of new cheeses being offered, from specialty, artisanal and farmstead cheesemakers, have dramatically increased over the last decade. The result being that literally hundreds of cheeses are now available in supermarkets, specialty stores, farmer’s markets and via the internet.
Cheeses produced in the United States may be made from cow, goat or sheep’s milk or a blend. Federal Department of Agriculture regulations require that any cheese aged fewer than 60 days be made from pasteurized milk; however, those cheeses aged beyond 60 days may be made from non-pasteurized, or “raw,” milk.
(Used with permission from the American Cheese Society)