Serving Cheese for the Holidays

Are you thinking of serving cheese for the holidays? Did you ever think about where the cheese came from or how it was made? Dairy farms are a big business now with hardly any small dairy farms anywhere in the United States. Many dairy farms have hundreds of cows producing thousands of gallons of milk a day. Modern dairy farms keep there cows in large open barns that they can close up if it gets too cold outside but for most days the barns stay open so the cows have fresh air. The cows prefer fresh air instead of stale indoor air it is healthier for the cows to be outdoors if it is not too cold outside.

California and Wisconsin are the main states that produce milk products and therefore they produce the most cheese since chese is made from milk. Most cheese is named after the place that it was first made like Colby was first made in Colby, Wisconsin. Colby is a delicious cheese that is granular. It is delicious sliced and served on crackers or all alone by itself. It can make a great melted grilled cheese sandwich.

Parmesan cheese was first made in an Italian city named Parma. In Italy parmesan cheese is called Parmigiano. Parmesan is a hard cheese that is best grated and put on the top of food like pizza, parmesan is a very flavorful cheese so you don't need much of it sprinkled on your food to give it a splash of flavor.

The world's most popular cheese is cheddar; it gets its name from Somerset, England in a village called Cheddar. It is an old style of cheese that was developed in the l6th century and it must be good to last this long. It is great sliced or melted on a sandwich. Tillamook cheese is an American cheddar that was first made in Tillamook Oregon.

Swiss cheese was first made in Switzerland and they call it emmenthaler cheese. Swiss cheese has natural holes in it that form because carbon dioxide gases expand in the Swiss cheese creating little pockets or holes. Swiss cheese is a white cheese and is good in fondues or sliced and served with crackers itis also good on the top of onion soup.