How to Buy

CHEESE

United States Department of Agriculture

PREPARED BY Agricultural Marketing Service

Home and Garden Bulletin Number 256

How to Buy

CHEESE

Because it is such a well-liked food, cheese is a favorite among cooks and food lovers. With the wide variety of flavors, colors, and consistencies to choose from, cheeses are suitable for any meal of the day, from appetizers to desserts and snacks.

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and 173 calories. Nutritive Value Cheese.informative labeling... incoming raw products. the processing plant must meet the U. 9 grams saturated fatty acids.and use are some of the points to consider when purchasing cheese. while 2 ounces of process cheese could contain 800 milligrams.S. and processing and packaging techniques. provides protein. while 1 cup of milk contains 120 milligrams. and cholesterol to help reduce the risk of getting certain diseases and to help maintain a healthy weight.. as well as 12 to 14 grams total fat.. The Dietary Guidelines for Americans suggest choosing a diet containing 30 percent or less of calories from fat and less than 10 percent of calories from saturated fatty acids. fat.. like many other milk products. some health authorities suggest that dietary cholesterol be limited to an average of 300 milligrams or less per day. For sodium. it may also be high in sodium and saturated fat. Wholesomeness Before grading or inspection of a cheese product is provided. A 11/2-ounce serving of natural cheese supplies the same amount of calcium as 1 cup of milk or yogurt. While cheese is one of the best sources of calcium. and cholesterol. Also. Department of Agriculture’s specifications for quality and sanitation. 44 milligrams cholesterol. Choose a diet low in fat. saturated fat..quality. Use the Nutrition Facts panel on each individual product label to learn about the nutrient content of that food and how it fits into an overall daily diet.1 Points to Consider Wholesomeness.. . A USDA dairy inspector checks the plant.nutritive value. saturated fat. minerals. 11/2 ounces of natural cheese could contain from 110 to 450 milligrams. vitamins..

but the U. cheese must be produced with special care — in the quality of the milk. Count as a serving 11/2 ounces of natural cheese or 2 ounces of process cheese. highly pleasing flavor. When you choose a higher fat cheese.S. Using USDA’s Cheese Grades The USDA grade shield means that the cheese has been inspected and graded by an experienced and highly trained government grader. Monterey. cheesemaking skill. and to provide consumers with the qualities they want.” or lowfat cheeses are available. And it means the cheese was produced in a USDA-approved plant. a smooth.S. uniform color. has a fine. . these grades do not appear on consumer packages. yogurt. grade standards for four varieties of cheese: Cheddar.S. including low-fat varieties. It meets exacting USDA standards. Colby. balance your fat intake by choosing other foods that are low in fat. Grade shield may appear on some consumer packages of Cheddar cheese. to have a basis for establishing prices at wholesale. and attractive appearance. under sanitary conditions. Grade AA is the highest quality. and packaging. Quality Assurance USDA’s Agricultural Marketing Service has established U. To earn this grade. It is your guarantee of consistent and dependable quality. The cheese industry uses the grade standards to identify levels of quality. compact texture. “part skim. curing or ripening process.2 The Food Guide Pyramid (see inside back cover) suggests 2 to 3 servings each day of food from the milk. Generally. and cheese group. and Swiss. USDA Grade AA Cheese Cheddar cheese meeting the U. Tips: Fat-free.

Grade A is also of good quality.” Pasteurized process cheese labels will always include the words “pasteurized process. grade standard may be inspected and bear the USDA “Quality Approved” inspection shield on the label. the milkfat and moisture content may be shown. and related products carry important descriptive information. The flavor is pleasing. pasteurized process cheese. such as “Cheddar cheese. . Also.S. To carry the “Quality Approved” shield. USDA “Quality Approved” Cheese Cheese and cheese products not covered by a U.3 The AA shield is assurance of consistently fine Cheddar flavor and texture in every package. the product must be manufactured in a plant meeting the USDA sanitary specifications for plants and equipment.” or “Blue cheese. and cottage cheese are examples of cheese products receiving USDA inspection. USDA Grade A Cheese Cheddar cheese meeting the U.” Cheese spreads have a different composition from cheese foods and are labeled as “pasteurized process cheese spread.S. However.” “Swiss cheese. but not as high as AA.” All the ingredients used in the preparation of these products are listed on the respective labels along with the kinds or varieties of cheese used in the mixture. there may be more variation in flavor and texture between packages. Lab els Labels on natural cheese. Pasteurized process cheese. cheese food and spreads. The name of a natural cheese will appear as the variety.” together with the name of the variety or varieties of cheese used — for example. “pasteurized process American cheese” or “pasteurized process Swiss and American cheese.” Cheese food also contains ingredients other than cheese and therefore is labeled as “pasteurized process cheese food.

For other types. cooking. Check the Name Look for the name of the cheese item. for others. stirring.” Check the Cure The age or degree of curing is very important label information on certain varieties of natural cheese. The curd is then separated from the whey by heating. and pressing. It consists of separating most of the milk solids from the milk by curdling with rennet or bacterial culture or both. pasteurized process cheese may be labeled to indicate a sharp flavor when a much higher proportion of sharp or aged cheese was used in its preparation. In many cases. The distinctive flavor.” “medium” or “mellow. you may want natural cheese. Most cheeses in this country are made from whole milk. both milk and cream are used. products may be packaged alike. For some purposes. except that the names “club cheese” or “comminuted cheese” may be substituted for the name “coldpack cheese. but the names on the labels will be different. whey or mixtures of all of these are used. 2) the method used for curdling the milk and for cutting. pasteurized process cheese spread or coldpack cheese may best serve your needs. For certain types of cheese. skim milk. 3) the type of . and forming the curd.” In some cases. For still others. Don’t confuse the brand name with the name of the cheese.” and “aged” or “sharp. Making Natural Cheese Cheesemaking is a centuries old art. process cheese or cheese food. Cheddar cheese may be labeled as “mild. For example. body and texture characteristics of the various cheeses are due to: 1) the kind of milk used.4 Coldpack cheese and coldpack cheese food are labeled in the same manner as other cheese and cheese foods.

just cut off at least an inch around and below the mold spot. ricotta — 5 days. The following storage times are guidelines for maintaining the quality of cheese in the refrigerator after purchase: Soft unripened cheeses: cottage — 10-30 days. Edam. cubes. etc. To store opened cheeses for any extended period. The refrigerated showcase in a modern food market is most enticing with its display of various shapes and sizes of cheese packages such as wedges. Gouda. humidity. Sometimes only minor differences in the procedures followed may make the difference between one variety of cheese and another. When the cheese has reached its proper curing stage. When possible store the cheese in its original wrapper or covering. segments. sliced 2 weeks. keeping the knife out of the mold itself. and cut portions. 4) the amount of salt or other seasonings added. s Mold formed on natural. depending upon the kind or variety of cheese being made. After the cheese has been formed into its characteristic shape. wrap them tightly in clinging plastic wrap to keep all air and moisture away from the surface. then cured or aged for varying lengths of time. hard. brick. and 5) ripening conditions such as temperature. Ripened or cured cheeses: hard and wax coated Cheddar. it is often cut or sliced from larger blocks or wheels into smaller sizes. oblongs.5 bacteria or molds used in ripening. opened 3-4 weeks. blocks. slices. . creamed and neufchatel — opened 2 weeks. Gorgonzola. and length of time. The particular mold in the interior of cheeses such as Blue. — unopened 3-6 months. block cheeses is not harmful and may be removed. it is coated with wax or other protective coating or wrapping. Swiss. Care in the Home All natural cheese should be refrigerated.

cheese cake. dips. Unripened Varieties Mild.Characteristics of Some Popular Varieties of Natural Cheeses Kind or Name Place of Origin Cottage. plain or creamed (Unknown) Kind of Milk Used in Manufacture Cow’s milk skimmed. cheese cake.to 8-oz. smooth similar to cream cheese but lower in milk fat White 4.) Unripened Mild. plain (U.S. curd particles of varying size White to creamy white Salads. sandwiches. dishes Uses Soft. sandwiches snacks. packages . snacks.to 8-oz. acid Soft. with fruits vegetables. tumblers. desserts Salads. acid Soft. sandwiches. or plain curd with cream added Cream from cow’s milk Ripening or Curing Time Unripened Flavor Body and Texture Color Retail Packaging Cup-shaped containers. dips. desserts Cream. cheese cake Salads. acid Soft and Smooth White 3.A. dips. packages Neufchatel • (Nû-shä-tel´) (France) Cow’s milk Unripened Mild. plain curd.

ravioli. desserts Firm. or whey from cow’s milk with whole or skim milk added. desserts. nut-like Body and Texture Soft. lasagne. noodles and other cooked dishes. buttery consistency Golden brown Cubical and rectangular Snacks. metal cans Uses Appetizers. whole or partly skimmed. snacks. served with dark breads. moist or dry Color White Retail Packaging Pint and quart paper and plastic containers.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Ricotta (R¼ o l-ta) i-c ¯ (Italy) Kind of Milk Used in Manufacture Cow’s milk. Caramel Firm. Unripened Varieties Gjetost. In Italy. salads. grating. biscuits or muffins 1 Imported only . 3 lb. whey from sheep’s milk Whey from goat’s milk or a mixture of whey from goat’s and cow’s milk Ripening or Curing Time Unripened Flavor Sweet. crackers. 1 ¯ (Y e t-ôst) (Norway) Unripened Sweetish.

pie-shaped wedges Small round or braided form. served with dark breads Unripened Whole or partly Skimmed cow’s milk. buttery consistency Color Light brown Retail Packaging Cubical. good with crackers and fruit. Ripened Varieties ¯ Brie (Bre ) (France) Cow’s milk 4 to 8 weeks Mild to pungent Soft. plastic Creamy white Snacks. edible pie-shaped brown and wedges white crust . cooking. desserts. snacks. smooth when ripened Creamy yellow Circular. caramel Body and Texture Firm. in Italy. shredded. sandwiches. cylindrical. toasted sandwiches. and casseroles Appetizers. or topping for lasagne. sliced Uses Snacks. cheeseburgers. as in meat loaf.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Kind of Milk Used Place of Origin in Manufacture Whey from cow’s milk Myost (Müs-ôst) also called Primost ¯ (Pr e m-ôst) (Norway) Mozzarella ¯ (M o -tsa-rel´la) also called Scamorza (Italy) Ripening or Flavor Curing Time Unripened Sweetish. pizza. interior. mild Slightly firm. originally made from buffalo’s milk Delicate. dessert Soft.

usually contains small irregular openings Creamy white Cubical. smooth. rye or other dark breads. yellow surface .Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Camembert ¼ (Kam´êm-bar) (France) Kind of Milk Used in Manufacture Cow’s milk Ripening or Curing Time 4 to 8 weeks Flavor Mild to pungent Body and Texture Soft. or gray-white crust Retail Packaging Small circular cakes and pieshaped portions Uses Appetizers. good with crackers and fruit such as pears and apples. snacks. smooth when ripened. sandwiches. good with crackers. snacks. dessert Limburger (Belgium) Cow’s milk 4 to 8 weeks Highly pungent. very strong Soft. dessert Appetizers. rectangular interior. very soft when fully ripened Color Creamy yellow interior. edible thin white.

yellow tan surface Circular cake.S. snacks. sandwiches. slices. . dessert Muenster (Mün´ster) ˜ (Germany) Cow’s milk Creamy White interior. creamy Color Creamy yellow interior. dessert Brick (U.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Bel Paese2 ¼ • (Bel P a -a-z e ) (Italy) Kind of Milk Used in Manufacture Cow’s milk Flavor Ripening or Curing Time 6 to 8 weeks Mild to moderately robust Body and Texture Soft to medium firm. elastic. segments Uses Appetizers. slices snacks. good with crackers. wedges. also imported.S. Appetizers.A. numerous small openings. wedges. brick. numerous small openings Semisoft.A.. blocks. cut portions Appetizers. Contains more moisture than brick Loaf. snacks. sandwiches. dessert 2 Italian trademark-licensed for manufacture in U. sandwiches. sometimes covered with yellow wax coating Creamy yellow Retail Packaging Small Wheels. segments.) Cow’s milk 2 to 4 months Mild to moderately sharp 1 to 8 weeks Mild to mellow Semisoft to medium firm. slightly gray or brownish surface.

S. some openings Color Creamy yellow Retail Packaging Wheels and Wedges Uses Appetizers. cubes. buttery. loaf. dessert Sandwiches. smooth. cheeseburgers. on vegetables. snacks. shredded. toasted sandwiches. small openings Firm. dessert Appetizers. pie-shaped wedges .) Cow’s milk 1 to 3 months Mild to mellow Softer and more open than Cheddar White to medium yellow-orange Cylindrical. slices. grating. served with raw fruit. sandwiches. smooth. sauces. pie-shaped wedges.A. snacks. in hot dishes. cylindrical. robust Flavor Mellow to robust Body and Texture Semisoft. grated Colby (U. cheeseburgers Firm. oblongs.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Por du Salut (Por dü Sa-lü´) (France) Cheddar (England) Kind of Milk Used in Manufacture Cow’s milk Ripening or Curing Time 6 to 8 weeks. Ripened Varieties Cow’s milk 1 to 12 months or more Mild to very sharp White to medium yellow-orange Circular.

seafood sauces. (In Italy. snacks. higher milkfat than Edam Creamy yellow or medium yellow-orange interior. sandwiches. partly skimmed Semisoft to firm. dessert ¯ ¼ Edam ( E d. cut pieces. sandwiches. lower milkfat than Gouda Semisoft to firm. dessert . salads. oblong Uses Snacks. surface coated with red wax Creamy yellow or medium yellow-orange interior. goat’s. clay or tan colored surface Retail Packaging Spindle or ten-pin shaped.a m) (Netherlands) Cow’s milk. lower in milkfat and moisture than Provolone Color Light or white interior. and cow’s milk) Ripening or Flavor Curing Time 3 to Piquant. dessert. salads. bound with cord. whole or partly skimmed 2 to 6 months Mellow. smooth. may or may not have wax coating Gouda (Gou´-dá) (Netherlands) Cow’s milk. small irregularly shaped or round holes. smooth. cooking. snacks. cow’s milk or mixtures of sheep’s. seafood sauces.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Caciocavallo ¯ (Kä´-cho-kä-val´l o ) (Italy) Kind of Milk Used in Manufacture Cow’s milk. cut pieces Cannon ball shaped loaf. nut-like Ball-shaped with flattened top and bottom Appetizers. sandwiches. suitable for grating after prolonged curing Appetizers. 12 months similar to Provolone but not smoked 2 to 3 months Mellow. nut-like Body and Texture Firm. small irregularly shaped or round holes.

also cow’s milk called Reggiano (Italy) 14 months to 2 years Sharp. piquant Very hard. sausage and salami shaped. suitable for grating when fully cured and dried Sandwiches. sauces. macaroni and spaghetti dishes. wedges. provolocini (Italy) Swiss. lower moisture and milkfat than Romano Creamy white Cylindrical. creamy interior. smooth Color Light. light brown or yellow surface Retail Packaging Pear shaped. ravioli. also called Emmentaler (Switzerland) Cow’s milk Ripening or Flavor Curing Time Mellow to 2 to 12 sharp. wedges. months or smoky more salty Body and Texture Firm. sandwiches. granular. souffle. pieces. snacks. cheeseburgers Grated for seasoning in soups. slices Parmesan Partly Skimmed ¯ (Pär´me -zan). snacks. popcorn. also smaller sizes and shapes called Provolette.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind of Milk Used Kind or Name Place of Origin in Manufacture Provolone Cow’s milk ¯ ¯ ¯ (Pro-vo-lo-ne•). pizza. fondue. nut-like Firm. spaghetti. shredded. slices Uses Appetizers. smooth with large round eyes Light yellow Segments. used extensively in pizza and lasagne 3 to 9 months Sweet. grated . breads. or vegetables.

oblongs. grated Uses Seasoning in soups. piquant Body and Texture Very hard. sandwich spreads. cut portions Imported only . marbled or streaked with blue veins of mold Cylindrical. peppery Semisoft. hot vegetables. ravioli. granular Color Yellowishinterior. casserole dishes. powdered clover leaves Conical. squares. sometimes crumbly White interior. called Sardo Romano or Pecorino Romano (Italy) Sap Sago1 ¼ (S a p´-sä-go) (Switzerland) Kind of Milk Used in Manufacture Cow’s milk. meats. wedges. shakers Blue-Vein Mold Ripened Varieties Blue. pasty.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Romano ¯ ¯ (R o -mä´-no). pungent clover-like Very hard Light green by addition of dried. mixed with butter makes a good spread on crackers or bread Appetizers. breads. dips. salad dressing. (France) 1 Cow’s milk 2 to 6 months Tangy. dessert Skimmed cow’s milk 5 months or more Sharp. suitable for grating when cured for about 1 year Grated to flavor soups. good with crackers. spaghetti. macaroni. sauces. In Italy. greenishblack surface Retail Packaging Round with flat ends. wedges. spelled Bleu on imported cheese. shredded. salads. sheep’s milk (Italian law) Ripening or Flavor Curing Time 5 to 12 months Sharp.

salads. snacks. pasty. flaky. wedges. sandwich spreads. mottled or streaked with blue-green veins of mold. cow’s milk or goat’s milk or mixtures of these Ripening or Flavor Curing Time 3 to Tangy. sometimes crumbly. sometimes crumbly Cylindrical. lower moisture than Blue Color Creamy white interior. streaked with blue-green veins of mold Retail Packaging Cylindrical.Characteristics of Some Popular Varieties of Natural Cheeses-Continued Kind or Name Place of Origin Gorgonzola . sandwich spreads. oblongs Appetizers. wedges Appetizers. marbled or streaked with blue veins of mold Creamy white interior. Claycolored surface White or creamy white interior. milder than Gorgonzola or Roquefort Semisoft. dips. dips. or more slightly peppery Semisoft. good with crackers. pasty. ¼ ¯ (Gôr-g o n-z o -la) (Italy) Kind of Milk Used in Manufacture Cow’s milk. In Italy. snacks salads. slightly more crumbly than blue Circular. dessert 1 Imported only . oblongs Uses Appetizers. good with crackers. 12 months peppery Body and Texture Semisoft. wedges. salads. snacks. dessert Stilton1 (England) Cow’s milk 2 to 6 months Piquant. dessert Roquefort1 ¯ (Rok´-fert) or ˜ (Rok-fôr´) ˆ Sheep’s milk 2 to 5 months Sharp.

airtight container. at a temperature setting of 0 °F. not over 1 inch thick) of certain varieties may be frozen for as long as 6 months — if they are handled and stored properly. s Cheese varieties that can be successfully frozen in small pieces are: Brick. s Normally. becoming crumbly and mealy. This usually requires 20 minutes to 1 hour or more at room temperature. then frozen immediately. Edam. Soft and semisoft cheeses should not be kept at room temperature longer than 2 hours. Muenster. frozen cheese will lose its characteristic body and texture. To prevent evaporation. and used for garnishing or accenting. Freeze the product quickly. Provolone. all cheese should be served unchilled to help bring out distinctive flavor and texture characteristics. s Ends or pieces of cheese that have become dried out and hard may be grated and kept refrigerated in a clean. small pieces (1 pound or less. When removed from the freezer. such as Camembert. These cheeses are fast-curing and are best when used soon after purchase. Port du Salut. and Camembert. unripened cheeses such as cottage and cream cheese. However. .16 Roquefort. or lower. or Stilton has been carefully developed to produce the characteristic color and distinctive flavor of those varieties and is consumed as part of the cheese. s Store aromatic cheeses such as Limburger in tightly sealed containers. Gouda. s Except for soft. Small cheeses. Cheddar. cut cheese should be tightly wrapped in foil or other moistureproof freezer wrapping. can be frozen in their original packages. Swiss. cheese should be thawed in the refrigerator and used as soon as possible after thawing. Mozzarella.

Curing continues as long as the temperature is favorable. body. unripened varieties such as cottage cheese contain relatively high moisture and do not undergo any curing or ripening. Ripened Varieties These cheeses also are cured with the aid of a bacterial culture and enzymes. These cheeses usually contain more moisture than semisoft. unripened cheeses such as Gjetost and Mysost also may be used soon after manufacture. Particular molds and bacterial cultures that grow on the surface of some cheeses contribute to their characteristic flavor. with the aid of a characteristic mold or bacterial culture.17 Ripening Classifications s Unripened Varieties The soft. however. These cheeses contain higher moisture than the firm. being lower in moisture than softer varieties. ripened cheeses. . s Very Hard. The process begins soon after the cheese is formed. or rind of the cheese. They are consumed fresh — soon after manufacture. is much slower because of the very low moisture and higher salt content. Ripened Varieties These cheeses ripen with the aid of a bacterial culture distributed throughout the entire cheese. but. s Firm. Curing continues as long as the temperature is favorable. Ripened Varieties These cheeses ripen from the interior as well as from the surface. Ripening continues as long as the temperature is favorable. The rate and degree of curing is also closely related to the moisture content. towards the center. s Semisoft. ripened varieties. they may be kept for several weeks or months. or both. they usually require a longer curing time. Firm. s Soft. Ripened Varieties In the soft. and texture. Therefore. because they contain very low moisture. The rate of curing. ripened varieties. curing progresses from the outside.

or meats. and pasteurized process Brick cheese. fruits. in numerous sandwich combinations. and cut portions.18 s Blue-Vein Mold Ripened Curing is accomplished by the aid of bacteria. their general classification. 1/2-. 1-. pasteurized process Swiss cheese. on grilled or toasted sandwiches. pasteurized process Swiss cheese blended with American. with cold cuts and salads. . Smoked cheese or smoke flavor may also be added. principal characteristics. vegetables. for snacks and cheeseburgers. 2-. and 5-pound loaves. Pasteurized Gruyere cheese has a nutsweet flavor. and some of their uses. The blend may consist of one or more varieties of natural cheese and may contain pimentos. mixed and heated (pasteurized). All pasteurized process cheese products should be kept refrigerated after opening. Kinds of Cheese The charts in this pamphlet will help you in learning some of the more popular and generally available varieties of natural cheese. It melts easily when reheated. Other available varieties are pasteurized process American cheese. Pasteurized Process Cheese Pasteurized process cheese is a blend of fresh and aged natural cheeses that have been shredded. Process cheese is packaged in slices. and may be modified by flavorings added. somewhat similar to Swiss. It may be used in main dishes. and in casseroles. after which no further ripening occurs. The flavor of pasteurized process cheese depends largely on the flavor of the cheese used. but more particularly by the use of a characteristic mold culture that grows throughout the interior of the cheese to produce the familiar appearance and characteristic flavor.

The most popular variety is pasteurized process American cheese food. A stabilizer is used in this product to prevent separation of ingredients. with nonfat dry milk. It is normally more spreadable than cheese food. pasteurized process pimento cheese spread. or may have a smoked flavor. or whey solids and water added. Pasteurized process cheese food also may contain pimentos. fruits. packaged in slices. and pasteurized process Blue cheese spread. vegetables or meats. . This results in a lower milkfat content and more moisture than in process cheese. but generally contains higher moisture. except that it contains less cheese. Pasteurized Process Cheese Spread Pasteurized process cheese spread is made in much the same manner as pasteurized process cheese food. and as an ingredient in noodle casseroles. and the milkfat content is usually lower. It spreads more easily and melts more quickly than process cheese. hot vegetables. rolls. and dressings. although it is not likely to add as much cheese flavor. fruits. or may have a smoked flavor. Cheese food has milder flavor and softer texture. The flavor of pasteurized process cheese spread depends largely on the flavor of the cheese used and may be modified by added flavorings. Cheese spread also may contain pimentos. Some available varieties are pasteurized process American cheese spread. They are convenient for use as snacks.19 Pasteurized Process Cheese Food Pasteurized process cheese food is prepared in much the same manner as process cheese. meatballs. It may be used any place where process cheese is used. pasteurized process pineapple cheese spread. in stuffing celery stalks. links and loaves. vegetables or meats. in deviled eggs. sauces. Spreads are packaged in jars and loaves. sandwiches.

Coldpack American cheese and Coldpack Swiss cheese are the principal varieties. or may have a smoked flavor. fruits. sweetening agents such as sugar or corn syrup may be added. or links. It is packaged the same way as Coldpack cheese and may be served in the same manner. is a blend of one or more varieties of fresh and aged natural cheese. or Club cheese. except that it is mixed into a uniform product without heating. Coldpack Cheese Food Coldpack cheese food is prepared in the same manner as Coldpack cheese but includes dairy ingredients used in process cheese food. Coldpack cheese food may contain pimentos. or dessert. rolls. Coldpack cheese is similar to process cheese. In addition. The body is softer than natural cheese and it spreads easily. It is softer than natural cheese and spreads more easily due to the added ingredients and higher moisture content. It is especially good as an appetizer. is the same as the natural cheese used. The flavor resembles the cheese from which it is made but is milder. Always refrigerate coldpack cheese products after opening. or meats. Coldpack cheese is packed in jars. . Their flavor. usually aged or sharp. It may have a smoked flavor. vegetables.20 Coldpack Cheese Coldpack cheese. snack.

Go easy on the fats.S.21 For more information about nutrition. write: U. August 1992. Start with plenty of Breads. Dry Beans. oils. Eggs. No one food group is more important than another .S. Fish. Send a $1 check or money order.the Dietary Guidelines way. Rice. 572) can be purchased. Center for Nutrition Policy and Promotion 1120 20th Street NW. & Cheese Group 2-3 SERVINGS Meat.S. Pueblo. Rice.for good health you need them all. and sweets. & Pasta Group 6-11 SERVING Source: U. & Nuts Group 2-3 SERVING Vegetable Group 3-5 SERVINGS Fruit Group 2-4 SERVING Bread. Department 117-B. Cereals. Add two to three servings from the Milk group and two to three servings from the Meat group.S. Cereal.. Suite 200 North Washington. to Consumer Information Center. Vegetables. Department of Health and Human Services Use the Food Guide Pyramid to help you eat better every day. and Pasta. The “Food Guide Pyramid” booklet (U. Sugars (added) Milk. Department of Agriculture/U. Leaflet No. Human Nutrition Information Service. DC 20036 Food Guide Pyramid A Guide to Daily Food Choices Fats. payable to the Superintendent of Documents. Poultry. but not all. & Sweets USE SPARINGLY KEY Fat (naturally occurring and added) These symbols show fat and added sugars in foods. Oils. and Fruits. .. CO 81009. of the nutrients you need. the foods in the small tip of the Pyramid. Department of Agriculture. Department of Agriculture. Yogurt. Each of these food groups provides some.

22 HOW TO BUY CHEESE s Check the Label Variety Name Ingredients Net Weight USDA Shield on Cheddar Cheese Cure on Cheddar Cheese mild medium or mellow aged or sharp s Look for the Type Natural Pasteurized Process Coldpack s Buy What You Need Unripened varieties: only what you can use in a few days Ripened varieties: only what you can use in a few weeks s Consider Dietary Needs Fat: reduced fat. 193 Agricultural Marketing Service September 1971 Issue Date: July 1995 . low-sodium products are also available. or nonfat cheese and cheese products are available for those watching their fat intake. Sodium: while many cheeses may be high in sodium. lowfat. This pamphlet supersedes: HOW TO BUY CHEESE Home and Garden Bulletin No.

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