{"id":25976,"date":"2016-03-04T16:56:53","date_gmt":"2016-03-04T21:56:53","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=25976"},"modified":"2016-03-23T16:56:28","modified_gmt":"2016-03-23T20:56:28","slug":"pure-unprocessed-american-intro","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pure-unprocessed-american-intro\/","title":{"rendered":"Pure Unprocessed American: Introduction"},"content":{"rendered":"

I\u2019ve never felt comfortable calling American cheese by its name. In a country with a strong diversity of delicious curds, labeling those brightly colored processed squares the all-encompassing \u201cAmerican\u201d has always felt off-putting. In my blog series, Pure Unprocessed American<\/cite>I aim to discover everything the United States has to offer so I can finally find out what \u201cAmerican\u201d cheese really is.<\/p>\n

Brief historical overview: American cheese started with whatever wheels were whisked away on the pilgrimage from Europe. Upon arrival in the New World there wasn\u2019t an industry or even a foothold for cheese outside of the family cow. Cheese was built up over the next few centuries, never really taking off until 1851 and the opening of the first commercial cheese factory<\/a> in Oneida County, N.Y. This was also when a surge of immigrants began arriving in America, settling across the Northeast—from Connecticut to Vermont—and bringing their own cheesemaking styles with them. Over the next century, these styles slowly developed until a boom in the early 1980s led to a large-scale increase in the production of US artisan cheeses. This cheese revolution turned the US into the biggest producer of cheeses worldwide, both artisanal and commercial. Wisconsin<\/a> alone makes up for around a quarter of cheese produced in America—almost 3 million pounds.<\/p>\n

What I aim to do with this blog series is detail what makes up the wide spread of real American cheeses. I\u2019ll be looking into the practical history of cheese in the States, reporting on official state cheeses and notable cheesemongers, and how different environments, from the Rockies to the Redwoods, affect the milk and the means for making cheese.<\/p>\n

Let\u2019s discover the true American cheese!<\/p>\n

Feature Photo Credit: “american map made of cheese”<\/a> by Andrei Marincas<\/a> | Shutterstock<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

A young man’s journey to discover what American Cheese really means.<\/p>\n","protected":false},"author":75,"featured_media":21102,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[838],"class_list":["post-25976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nPure Unprocessed American: Introduction - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pure-unprocessed-american-intro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pure Unprocessed American: Introduction\" \/>\n<meta property=\"og:description\" content=\"A young man's journey to discover what American Cheese really means.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pure-unprocessed-american-intro\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-04T21:56:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-03-23T20:56:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/americamapcheese_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cary Spector\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cary Spector\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pure-unprocessed-american-intro\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pure-unprocessed-american-intro\/\",\"name\":\"Pure Unprocessed American: Introduction - 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