| According to recent figures, the United
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| | now be bought shredded or sliced and in
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| States has the 7th largest per capita
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| | re-sealable bags to keep it fresh for
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| consumption of cheese. In 2004, that
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| | longer. The variety of cheese and mixed
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| position in the world rankings equated to
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| | cheese combinations ensure that there is
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| 31.2 pounds of cheese being eaten by
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| | bound to be a cheese to suit any dish.
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| every person in America. That's a lot of
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| | Pizzas, hamburgers, sandwiches and pasta
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| pizzas! In fact, if all of that cheese
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| | are just some of the foods that cheese
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| consumption was pizza-related, a person
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| | enhances. The use of cheese in many fast
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| would have to eat over 80 pizzas in a
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| | foods and take-outs has also contributed
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| year. Not surprisingly, the Italians and
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| | to the increase in the amount of cheese
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| Greeks rank higher than America in the
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| | that Americans eat on a yearly basis.
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| cheese consumption stakes, but the gap is
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| | The rising trend for cheese consumption
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| closing.
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| | shows no signs of slowing down anytime
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| There are so many different types of
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| | soon. Between 1980 and 2004, the amount
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| cheese produced in America, but the most
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| | of cheese eaten per person rose from 17.5
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| popular one for the cheese eaters of the
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| | pounds to 31.2 pounds. That is a huge
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| country is Mozzarella. This pizza-topping
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| | increase and the projected figure for the
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| favorite overtook cheddar to take the
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| | year 2015 is 34 pounds per capita. There
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| nation's favorite crown in 2002 and shows
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| | is no doubt that the majority of
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| no sign of giving up the title anytime
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| | Americans enjoy cheese in one form or
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| soon. This is supported by the change in
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| | another on a regular basis.
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| cheese production over the 10-year period
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| | Of course, it isn't just convenience that
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| from 1995 to 2005. In 1995, cheddar
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| | has led to the increase of cheese
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| represented 34.9% of the cheese
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| | consumption in America ? health factors
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| production in America. Mozzarella was a
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| | have also had an impact. Cheese is an
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| close second, accounting for 30.7%.
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| | excellent source of calcium. This
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| However, in 2005, the cheddar production
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| | essential nutrient helps strengthen bones
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| had dropped to 33.4% and mozzarella had
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| | and teeth. Interestingly, the amount of
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| climbed to almost equal cheddar at 33.1%.
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| | calcium in cheese differs by type. The
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| The most prolific cheese making state,
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| | best source of calcium in the cheese
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| not surprisingly is Wisconsin. Over a
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| | family is parmesan. Parmesan provides
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| quarter of all American cheese is
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| | almost twice as much calcium, by weight,
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| produced by the so-called 'Cheese State'
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| | as mozzarella. There is no doubt, if you
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| ? a name it richly deserves.
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| | are looking for a quick and simple source
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| The rise in cheese consumption in America
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| | of calcium, then a pizza with a mixture
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| can largely be attributed to the
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| | of cheese in the topping would be the
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| convenience of the product. Cheese can
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| | ideal choice.
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