A recent analysis by Delighted Cooking, a website full of tips and information about all things food, found that Monterey Jack is the most popular cheese in Mississippi and 12 other states.
Cheese is one of the most commonly used foods in cooking, and there are hundreds of different kinds. Each type of cheese has its own flavor and texture, making it both delicious and versatile.
Jan. 20 was National Cheese Lover’s Day, and Delighted Cooking’s staff crunched some Google Trends to find every state’s favorite cheese.
Apparently, the data show that Monterey Jack is the most popular cheese in the nation.
Other interesting cheese facts:
■ It’s estimated that more than 1,800 different kinds of cheese exist throughout the world
■ Gouda is the most popular cheese across the globe and accounts for roughly 50 to 60 percent of the world’s cheese consumption
■ Wisconsin produces more cheese than any other state, accounting for 26 percent of the nation’s cheese. The state makes more than two billion pounds of cheese every year.
The website’s analysts looked at Google Trends data between January 14, 2021 and January 14, 2022 for 15 common types of cheese: mozzarella, Parmesan, Cheddar, Gouda, Swiss, brie, Gruyère, feta, Monterey Jack, Provolone, blue cheese, Gorgonzola, Roquefort and ricotta.
Below are a few recipes that highlight cheese’s versatility. Enjoy your next culinary adventure!
SOUTHERN PIMENTO CHEESE
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper (Optional)
¼ teaspoon onion powder
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
■ Place the cream cheese, Cheddar cheese, mayonnaise, garlic powder, onion powder, cayenne pepper and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
SLOW-COOKER THREE CHEESE BROCCOLI SOUP
¼ cup butter
1 cup chopped onions
½ teaspoon freshly ground pepper
¼ teaspoon salt
¼ cup all-purpose flour
1 can (12 oz.) evaporated milk
1 carton (32 oz.) chicken broth (4 cups)
1 bag (16 oz.) frozen baby broccoli florets, thawed
8 oz. Kraft™ Velveeta™ Original cheese product (from 16-oz. box), cubed
1 ½ cups shredded extra-sharp cheddar cheese (6 oz.)
1 cup shredded Parmesan cheese (4 oz.)
Additional shredded extra-sharp cheddar cheese, if desired
■ Spray 4-quart slow cooker with cooking spray. In a 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into a slow cooker.
■ Stir in broth and thawed broccoli to mixture in slow cooker.
■ Cover. Cook on low-heat setting 4 to 4 1/2 hours or until hot, but not simmering.
■ Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.
2 cups Original Bisquick™ mix
2/3 cup milk
½ cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
■ Preheat oven to 450 degrees.
■ Stir the Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
■ Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
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