Reference Manual for U.S. Cheese CONTENTS Introduction U.S. Cheese Selection Acknowledgements ................................................................................. 5 5.1 Soft-Fresh Cheeses ........................................................................53 U.S. Dairy Export Council (USDEC) ..................................................... 5 5.2 Soft-Ripened Cheeses ..................................................................58 5.3 Semi-Soft Cheeses ....................................................................... 60 The U.S. Dairy Industry and Export Initiatives 5.4 Blue-Veined Cheeses ................................................................... 66 1.1 Overview of the U.S. Dairy Industry ...........................................8 5.5 Gouda and Edam ........................................................................... 68 1.2 Cooperatives Working Together (CWT) ................................. 10 5.6 Pasta Filata Cheeses ..................................................................... 70 The U.S. Cheese Industry 5.7 Cheeses for Pizza and Blends .....................................................75 5.8 Cheddar and Colby ........................................................................76 2.1 Overview ............................................................................................12 5.9 Swiss Cheeses .................................................................................79 2.2 Safety of U.S. Cheese and Dairy Products ...............................15 5.10 Hard Cheeses ..................................................................................82 2.3 Technology and Innovation ..........................................................17 5.11 Processed Cheeses ........................................................................85 2.4 The Impact of Geographical Indications ................................. 19 5.12 Cheese Powders and Enzyme Modified Cheeses ............... 90 Quality Standards, Quality Assurance 5.13 Custom and Convenience Cheese Products .......................... 91 and Certifications 5.14 Cheese for Special Needs ............................................................93 3.1 U.S. Department of Agriculture Inspection 5.15 Specialty Cheeses ......................................................................... 94 Process and Standards .................................................................23 3.2 Plant Survey Services ....................................................................23 Cheese for Nutrition and Health 3.3 Product Inspection and Grading Services ...............................24 6.1 Overview: Cheese as a Source of Nutrients ...........................97 3.4 Export Certification Services and Laboratory Services .......25 6.2 Cheese as a Calcium Source ......................................................101 3.5 Cheese Quality Criteria ................................................................26 6.3 Dental Health ................................................................................102 3.6 Organic Certification .....................................................................27 6.4 Weight Management ..................................................................103 3.7 Kosher and Halal Certification ...................................................27 6.5 Cardiovascular Health ............................................................... 104 3.8 State Departments of Agriculture .............................................27 6.6 Gastrointestinal Health .............................................................105 3.9 Quality Assurance of U.S. Cheeses ..........................................27 6.7 Child Nutrition ..............................................................................106 3.10 Analytical Tests ...............................................................................28 3.11 U.S. Federal Standards of Identity .............................................28 Technical Guides 7.1 Flavor Descriptors and Flavor ....................................................110 Cheese Basics 7.2 Shelf Life ...........................................................................................113 4.1 Milk: The Primary Ingredient ......................................................32 7.3 Texture and Hardness ..................................................................115 4.2 The Cheese Making Process .......................................................33 7.4 Cooking and Melting ....................................................................116 4.3 Classification and Standards ......................................................37 7.5 Fat Content .....................................................................................122 4.4 Cheese Styles and Packaging Types .........................................38 7.6 Calcium Content .........................................................................125 4.5 Storage .............................................................................................40 7.7 Protein Content .............................................................................127 4.6 Cutting and Handling ................................................................... 45 Index ........................................................................................131 Reference Manual for U.S. Cheeses | 3 Introduction ACKNOWLEDGEMENTS This reference manual is designed to guide and The U.S. Dairy Export Council (USDEC) wishes to extend its educate international buyers and end-users appreciation to all the individuals, companies and associations on purchasing and using U.S. cheese. It is an who contributed to the development, review and production of information resource that includes: this manual. • A description of the U.S. cheese industry. • Definitions of cheese varieties. • Descriptions of the processes used to produce and handle cheese. • Discussions of the functional and nutritional properties of cheese. U.S. DAIRY EXPORT COUNCIL (USDEC) The U.S. Dairy Export Council (USDEC) is a non-profit, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders. Founded in 1995 by Dairy Management, Inc., USDEC's mission Dairy Management Inc., the farmer-funded marketing, is to enhance demand for U.S. dairy products and ingredients promotion and research organization, is USDEC's primary by securing access and assisting suppliers to meet market funder through the dairy checkoff program. The U.S. needs that facilitate sales. Activation occurs through research Department of Agriculture's (USDA) Foreign Agricultural and collaboration with members, government, academia Service provides export market development support, and and numerous related organizations whose common goal membership dues fund the Council's trade policy initiatives. is to ensure the health and vitality of the U.S. dairy industry. USDEC, together with its network of overseas offices, also The Council’s headquarters are in Arlington, Virginia (adjacent works directly with global buyers and end-users to accelerate to Washington, DC) and can be contacted at: customer purchasing and innovation success with quality U.S. Dairy Export Council U.S. dairy products and ingredients. 2107 Wilson Boulevard, Suite 600 Arlington, VA 22201, USA Phone: +1-703-528-3049 Fax: +1-703-528-3705 ThinkUSAdairy.org Global Presence USDEC has an extensive network of staff and representatives around the world, from Asia to the Middle East and North Africa, Latin America and the United States. Representing the needs of its members as well as global buyers, end-users and food & beverage industry stakeholders, USDEC proudly serves as a comprehensive resource for actionable U.S. dairy information. USDEC representative offices are key to sharing timely insights about the U.S. dairy industry, its wide product offerings and the Reference Manual for U.S. Cheeses | 5 Introduction multifaceted nutritional and functional benefits of U.S. dairy products and ingredients. This is accomplished through one-on-one meetings, marketing events such as seminars, workshops and trade missions, participation in trade shows and conferences, as well as public relations and health professional engagement efforts. Services Designed to Boost Global Sales of U.S. Dairy Products and Ingredients • Market Access and Regulatory Affairs: A team of experts monitors the regulatory climate around the world to identify changes to tariffs, product standards, import requirements and other market access matters to facilitate trouble-free transactions. ThinkUSAdairy.org: U.S. Dairy Resources at • Trade Policy: Trade policy professionals work to achieve Your Fingertips the best possible outcome for U.S. dairy products in trade ThinkUSAdairy.org is an online and on-the-go resource tailored negotiations and resolve ongoing trade disputes and threats to the unique needs of global buyers, foodservice professionals to U.S. dairy export growth. and food manufacturers. • Global Marketing: The global marketing team works on driving demand and preference for U.S. Dairy through The website provides an inside look for buyers into the marketing services that accelerate customer success in the U.S. dairy industry and its extensive portfolio of products. It marketplace, essentially paving the way for the U.S. industry enables them to search for U.S. suppliers based on specific to capture the untapped