Americans are eating more cheese than ever before, explains. A recent report on food availability and consumption from the U.S. Department of Agriculture shows that the amount of cheese manufactured in the U.S. has nearly tripled since 1970, with mozzarella and cheddar accounting for well over half of the cheese produced.
While the U.S. leads the world in cheese production, with over 4,000 tons annually, it doesn't make the short list of leading cheese exporters in economic value, nor dooes it top the list of cheese-eating countries per capita. The French and the Greeks eat the most cheese per person.
"We saw an increase in cheese consumption starting in the late '80s as fast food became more popular, including pizza, burgers, and tacos. However, now we are seeing a great increase in the number and variety of American-made artisanal cheeses as consumers are looking to have more of a connection with their food producers, want more local foods, and are looking for new flavors and textures in their foods," says Kerry Kaylegian, dairy foods research & extension associate in Penn State's department of food science.
Artwork: Buffalo Mozzarella Cheese