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American Cheese Surplus Reaches Record High
According to the U.S. Department of Agriculture, there's a 1.4 billion-pound cheese surplus. "The glut, which at 900,000 cubic yards is the largest in U.S. history, means that there is enough cheese sitting in cold storage to wrap around the U.S. Capitol," reports NPR. Americans managed to consume nearly 37 pounds per capita in 2017, but that wasn't enough to reduce the surplus. From the report: The stockpile started to build several years ago, in large part because the pace of milk production began to exceed the rates of consumption, says Andrew Novakovic, professor of agricultural economics at Cornell University. Over the past 10 years, milk production has increased by 13 percent because of high prices. But what dairy farmers failed to realize was that Americans are drinking less milk. According to data from the USDA, Americans drank just 149 pounds of milk per capita in 2017, down from 247 pounds in 1975.
Suppliers turn that extra milk into cheese because it is less perishable and stays fresh for longer periods. But Americans are turning their noses up at those processed cheese slices and string cheese -- varieties that are a main driver of the U.S. cheese market -- in favor of more refined options, Novakovic tells Here & Now's Jeremy Hobson. Despite this shift, sales of mozzarella cheese, the single largest type of cheese produced and consumed in the U.S., remain strong, he says. Novakovic also notes that imported cheeses tend to cost more, so when people choose those, they buy less cheese overall. The growing surplus of American-made cheese and milk means that prices are declining. The current average price of whole milk is $15.12 per 100 pounds, which is much lower than the price required for dairy farmers to break even.
Suppliers turn that extra milk into cheese because it is less perishable and stays fresh for longer periods. But Americans are turning their noses up at those processed cheese slices and string cheese -- varieties that are a main driver of the U.S. cheese market -- in favor of more refined options, Novakovic tells Here & Now's Jeremy Hobson. Despite this shift, sales of mozzarella cheese, the single largest type of cheese produced and consumed in the U.S., remain strong, he says. Novakovic also notes that imported cheeses tend to cost more, so when people choose those, they buy less cheese overall. The growing surplus of American-made cheese and milk means that prices are declining. The current average price of whole milk is $15.12 per 100 pounds, which is much lower than the price required for dairy farmers to break even.
is for baby cows.
Moooo!
I love cheese! Just not a million pounds of it. No Whey...
"File to fit, pound to insert, paint to match" - Aircraft Maintenance 101
Yeah, this sounds like a great idea. We can use it to build a wall around Washington, D.C. I'm pretty sure Mexico will gladly pay for it.
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is for baby cows.
Moooo!
I love cheese! Just not a million pounds of it. No Whey...
I Gouda hand it to you. Feta love of God, that's so funny, I Camembert it. Emmental for cheese jokes -- I just Edam up.
If it weren't for deadlines, nothing would be late.
I'm pretty sure Donald Trump's BFF cares a lot more about borscht than poutine.
There's no point in questioning authority if you aren't going to listen to the answers.
It's really a stupid measurement. The reference standard is how many times the cheese can wrap around the Library of Congress. Everybody knows that.
My God, it's Full of Source!
OUTSIDE_IP=$(dig +short my.ip @outsideip.net)
Clearly, we need to make America Grate again.
"Cats like plain crisps"
they could process it into house style bricks, leave it outside for a few months to go stale and hard and then Trump can use them to build his wall. might attract all the "rats" he complains about too...
"The hands that help are better far than lips that pray." - Robert Ingersoll (1833-1899)
I think the pinnacle of American cheese is the stuff you spray onto things from a can. I literally couldn't believe this was a thing until I was given a can to try. I'm told it serves a need because Americans can't be arsed to cut cheese into slices, and so 'demanded' a spray to do all that hard work for them. It really didn't taste anything like any cheese I've ever eaten (not even that rubbery gunk you mentioned).
If there's ever a way to completely bastardise a perfectly natural and (relatively) healthy product into something completely different (and probably infinitely more unhealthy), the American food industry will find it.
Years later, I was at a baseball game with a french guy. He bought some sort of nacho snack thing that came in a a sort of plastic prison plate (I suppose if you're watching baseball, you're in a sort of voluntary prison?). It had a little section of a weirdly luminous darkish yellow stuff. He asked me what it was - such was its complete difference from what he'd ever seen as 'cheese', he didn't believe me when I told him it was cheese. I don't think he ate any more of it than the first 'dunk'.
My blood is curdling, there's got to be a cheddar way of making cheesy jokes, just leave it brie. Some cultures are better left provolone.
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