Trending Cheeses: What's The Most Popular Type?

Cheese is one of the world's oldest foods, with evidence of cheese-making dating back at least 7,000 years. There are now over 1,800 types of cheese worldwide, with 750 different types made in the UK alone. But which is the most popular?

According to one source, the most popular cheese in the world is cheddar. This may be due in part to a classic Monty Python sketch in which John Cleese confidently asserted that Cheddar is the single most popular cheese in the world. It is definitely the most popular cheese in its native United Kingdom.

However, another source states that gouda accounts for 50-60% of the world's cheese consumption, making it the most popular cheese in the world.

Mozzarella is also a popular cheese, especially in the US, where it is beloved as a topping for what Americans voted as the number one food they would eat for the rest of their lives: pizza.

Other popular cheeses include Parmesan, American cheese, cream cheese, and feta.

Cheddar cheese: the most popular cheese in the US and the UK

Cheddar cheese is a natural cheese with a firm texture and a sharp taste. It is one of the most popular cheeses in the world, especially in the United Kingdom and the United States, where many award-winning cheddars are produced.

Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge, on the edge of the village, provided the ideal humidity and steady temperature for maturing the cheese. In fact, Cheddar traditionally had to be made within 30 miles of Wells Cathedral.

Cheddar is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second most popular cheese in the United States, after mozzarella, with an average annual consumption of 10 lbs per capita.

Cheddar cheese has a long and storied history. It has been around as long as the United States. When settlers arrived, there was no native cheese-making method, so they made what they knew. The English made cheddar, so early English Americans did too. English cultures also dominated other major settler populations, such as the Dutch, who would have made Gouda.

Another reason why the English focused on cheddar production was its potential as a trading item. Cheddar keeps very well and in a higher range of conditions than other cheeses.

The major reason why cheddar is the dominant American cheese is that it was the first to be mass-produced. The first factory was founded in Rome, New York, in 1851 by Jesse Williams. This caused a shift in cheese culture, as associative dairy groups began to pool their milk in large factories, and mechanical milking methods were introduced.

Cheddar cheese is made from cow's milk, which is pasteurised (or not, depending on the variety) and then heated to about 86°F. A starter culture of bacteria is added to the milk, which converts the lactose into lactic acid. Then, an enzyme called rennet is added, which coagulates the milk and separates it into solid curds and liquid whey. The curds are then cut into small pieces and cooked at a higher temperature to expel more whey and firm up the curds. This process is called "cheddaring", and it gives cheddar its characteristic texture and flavour.

The age of cheddar cheese has a significant impact on its flavour, texture, and appearance. Younger cheddars, aged for three to six months, are usually mild, creamy, and smooth, with a subtle tangy taste. Older cheddars, aged for six months to two years or more, are usually sharp, complex, and nutty, with a more pronounced acidic and savoury flavour.

Mozzarella: a soft, fresh, and unripened cheese

Mozzarella is a soft, fresh, and unripened cheese. It is one of the most popular cheeses in the world, especially in the United States, where it is a favourite topping for pizza.

Mozzarella is made from either buffalo or cow's milk and is produced all over the world. However, the most prized variety is the mozzarella di bufala campana from central and southern Italy. This variety has a high moisture content, so it is best eaten the day after it is made, but it can be kept in brine for up to a week. There are also low-moisture varieties with a longer shelf life, but these are better suited for cooking.

Mozzarella is a young, soft cheese, and it is a very versatile ingredient. It is delicious freshly sliced and used in Italian delicacies and salad recipes, often paired with fresh tomatoes. It is also a popular topping for pizza, and it can be shredded, or used in the form of balls or pearls. It is even enjoyed by children as string cheese!

Mozzarella is a key component of many Italian dishes, including burrata, where a pouch of mozzarella is filled with ribbons of mozzarella mixed with cream. This soft, fresh cheese is best eaten as young as possible, and it is delicious drizzled with extra virgin olive oil and/or aged balsamic vinegar and served with tomatoes and crusty bread.

Parmesan: a hard cheese enjoyed in grated or block form

Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese produced from unpasteurised cow's milk and aged for at least 12 months. It is commonly used in grated form, sprinkled on pasta dishes, salads, and other Italian and Mediterranean dishes. It is also used in dishes like spaghetti carbonara, risotto, and soups. Parmesan is also enjoyed in block form, sometimes shaved or grated over other dishes such as salads.

Parmigiano Reggiano is a specific type of cheese from Italy, made in designated regions, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO), meaning they can only be produced in certain provinces under Italian and European law. The cheese is commonly referred to as the "'king of cheeses' and is considered a genuine contender for the greatest cheese of all time.

The process of making Parmesan is labour-intensive and involves time, skill, and precision. It starts with high-quality cow's milk from specific Italian regions. Natural whey culture and rennet are added to the milk to initiate the chemical reactions that form the basis of cheese-making. Once the curds form, they are broken into granules, heated, and then separated from the whey. The whey is then wrapped in traditional linens and pressed into large moulds to give the cheese its distinctive shape.

The minimum maturation period for Parmesan is 12 months, but some wheels are matured for up to 48 months or longer. During this time, the cheese is stored in temperature- and humidity-controlled conditions and carefully turned and brushed during regular inspections. Experts also monitor the cheese by tapping the wheels with a hammer to listen for hidden defects. This attention to detail helps develop the complex flavour profile that makes Parmesan unique.

Parmesan is a versatile ingredient, adding a savoury note and a punch of umami to various dishes. It is a key ingredient in classic Italian dishes like the Alfredo sauce and is also used on pizza, sprinkled over the tomato sauce.

American cheese: a mix of cheeses like Colby and Cheddar

While Cheddar is the most popular cheese in the UK, its consumption in the US is second to Italian-style cheeses. However, American cheese, which is a combination of Colby, cheddar, washed curd, or granular cheeses, is also widely consumed.

Colby cheese was first developed in 1885 in Colby, Wisconsin, by Joseph Steinwand. It is a semi-hard, orange cheese made from cow's milk. The manufacturing process for Colby is similar to that of cheddar cheese, except that the mixture does not go through the cheddaring process. Instead, the curd is washed with cold water, resulting in a moister and softer cheese than cheddar. The reduced acidity of the curd gives Colby a mild and milky flavour, and its orange colour is derived from annatto.

Colby is typically used in snacks, sandwiches, and salads, and can also be grated and combined with other cheeses for use on pizza. It is sometimes blended with Monterey Jack to produce a marble cheese known as "Colby-Jack".

American cheese, which includes Colby, is a mix of cheeses that, by federal law, must be labelled "process American cheese" if made of more than one type of cheese. It is a popular choice for melty foods such as grilled cheese, burgers, and mac and cheese.

Cream cheese: a rich and creamy cheese spread

Cream cheese is a soft, mild-tasting fresh cheese with a rich and creamy texture. It is made from milk and cream, and often lemon juice or vinegar, with added salt to taste. It is usually consumed fresh and is not naturally matured, which differentiates it from other soft cheeses such as Brie and Neufchâtel.

Cream cheese is easy to make at home, with some recipes suggesting that you only need three ingredients: milk, lemon juice, and salt. However, it can be more challenging to achieve consistent, reliable, commercial manufacture.

Cream cheese is a versatile ingredient that can be used in both sweet and savoury dishes. It is delicious spread on bagels, stirred into pasta, or baked into a cheesecake. It can also be used as a substitute for yoghurt or as a topping for pancakes.

Cream cheese is a popular ingredient in many baked goods, such as cheesecakes, carrot cakes, and cinnamon rolls. It can also be used as a frosting for cakes and cupcakes.

Cream cheese is a key ingredient in many savoury dishes, such as dips, pasta sauces, and quiches. It can also be used as a substitute for other cheeses in recipes such as lasagne or macaroni cheese.

Cream cheese is a popular choice for those who enjoy a tangy, rich, and creamy flavour. It is a versatile and customizable ingredient that can be elevated with the addition of fresh herbs, sweet fruit, or a dash of honey.

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