Today's average American eats 30.3 pounds of cheese a year, an increase from 24.5 pounds of cheese in 1990, according to the American Dairy Association. Apple and cheddar cheese soup served with crusty bread can serve as a starter or a meal of its own. It's no coincidence the minirevolution in cheese parallels a boom in U.S. artisan cheesemaking. Ten years ago, artisan cheesemakers were almost non-existent. Today there are more than 200 artisan farms distributing cheeses such as Fromage Blanc, Crescenza and Fontina to stores nationwide.
Cheese can be a satisfying and nutritious main ingredient in many entrees.
Throw away the box of macaroni and cheese and make it from scratch with white Cheddar and Swiss-style Gruyere cheese, such as Roth Kase. Toss a salad and dinner's ready. Cheese enchiladas dressed in a lime-tomatillo sauce are good enough for company. Apples and Cheddar pair well for a fragrant bowl of warm soup. To satisfy a craving for Italian, top a mushroom tortellini with a Fontina cheese sauce.