The Origins of Cheese

American Cheddars

The American cheddar cheese was first introduced by English pilgrims with their own cow after the year 1620 inspired by the village of Cheddar near Bristol. The English called it the imitation Yankee or American cheddar which we referred to at first as the Yellow or store cheese that was used with Apple Pie as our own creation with this cheese. The American version of Cheddar made a good impression on the English since it was sent back to England in 1790. New York owes all the admiration to the Rome New Yorker Jesse Williams who made the very first factory exclusively for cheddar cheese. There are three ages of cheeses on the market which are fresh, medium cured that is divided into the mild type and sharp type.

The mild has a softer texture while the sharp has a more harder texture. The aged tends to have more of a sharper flavor as well as texture. The fresh cheeses are always more milder in taste than the sharp. The cheese gurus created tactics to get higher sales by selling green cheese aged from 8 month to two years which is just cheapening the quality of the cheese that still sells pretty well. New York's cheddar gurus in lead of the time is Herkimer County cheese who can stand next to the other experts in competition at the time with their brands of Coon, Colorado, Blackie, California Jack, Pineapple, Sage, Vermont Colby, and Wisconsin Longhorn which are named by the state they were made. Each cheese has its own unique quality that put it on the map in the first place making them a well sought out food for cheese lovers.

Brick

This cheese is a moderately firm melt-able cheese with a mildly strong sweet flavor and a painted criss-crossed design that is full of little holes very much like swiss cheese. This particular cheese ripes within two months after being rubbed with salt for a few days.

Colorado Blackie Cheese

This cheese is a flatter cheese almost similar to the Vermont State cheese with a waxy black rind around it.

Coon Cheese

This is an aged cheese with a dark moldy rind yet full of flavor stored in high temperatures.

Herkimer County Cheese