FOOD NEWS
The Big Differences Between American Cheese Varieties And European
BY MOLLY HARRIS
Although both are home to thriving cheese markets, Europe and America take different approaches to cheese-making, resulting in cost, flavor, and texture distinctions.
American cheesemaking is a younger tradition that blends old-world techniques with modern innovation, using technology, additives, and stabilizers to create a uniform product.
Notably, American cheeses undergo pasteurization to kill germs and are often vacuum-sealed, resulting in a consistent product that will have a long shelf life.
European cheesemaking, on the other hand, is rooted in centuries-old, regional traditions. The result is artisanal European cheese with a price to match.
Made with raw milk, European cheese allows the natural flavors to shine. It is often packaged in wax paper or fabric to allow it to breathe.
Ultimately, this means that similar cheeses produced in America and Europe will be vastly different in taste and texture, and the European cheese will likely be more expensive.