cheese-types | カリフォルニアミルク協会

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カリフォルニアの酪農家は、どのようにして牛の快適性、安全性、健康を確保しているのでしょうか？

カリフォルニアの酪農家は、牛が健康、快適、安全でいられることに非常に気を遣っています。動物の飼育について真剣に考え、牛が健康で快適に過ごせるように努力しています。

高品質の牛乳を生産するためには、乳牛が健康かつ十分に世話されていなければなりません。ストレスを感じている牛は、牛乳を出す量がはるかに少なくなる、あるいは全く出なくなることもあります。

乳牛は、獣医による定期的な健康診断、予防接種、病気の迅速な治療など、定期的な獣医療を受けています。

酪農家は、健康な牛によって生計を立てています。栄養価の高い食事、適切な獣医療、健康的な生活環境を提供することで牛の世話をしています

カリフォルニアには、牛の快適性と飼育のためのシステムやベストプラクティスを維持するための経済的な能力を備えた、世界で最も近代的で技術的に進んだ、効率的な酪農経営を行っている酪農家が数多く存在します。

2010年、アメリカの酪農グループの連合は、National Dairy FARM Programを州全体で開始することを発表しました。FARMはFarmers Assuring Responsible Management（責任ある経営を保証する酪農家）の頭文字をとったものです。FARMの目的は、酪農家が家畜に対する倫理的な扱いを実証し、アメリカの酪農家の飼育方法に一貫性を持たせることを支援することです。

カリフォルニアで飼育されている牛は日々どのような生活を送っているのでしょうか？

乾燥した新鮮な寝床が牛を快適で健康な状態に保ちます。（酪農家の中には、牛のためにウォーターベッドを設置しているところもあります。）

フリーストール牛舎（個別の牛床）、共同の牛房（ペン）、放牧のいずれも、牛は好きなときに自由に動き回って食べたり、飲んだり、運動したり、毛づくろいをしたり、休んだりすることができます。そしてこの3つのスタイルのどれにおいても、牛は仲間と自由に交流することができます

牛は1日24時間いつでも食料ときれいな水を摂取することができます。

カリフォルニアの暖かい地域や温かい時期の間は、牛の休息場所や搾乳場所に扇風機やウォーターミストを設置して温度を下げています。また、牛が常に日陰に入れるように配慮されています。

Name	Flavor	Color & Texture	Description & Uses
Ackawi	Mild	White Firm, smooth	A Middle Eastern-style cheese with complex flavor. Primarily used as a table cheese. Also spelled Akawi and Akawieh. May also be a semi-hard cheese.
Asadero	Mild	White Firm, moist	Eaten as is on sandwiches and melted in cooked dishes. (Note that some forms of Asadero are processed.)
Bakers Cheese	Mild	White Soft curds	Similar to cottage cheese but smoother and softer. Mainly used in baked goods.
Baladi	Mild, rich	White Soft, creamy, smooth	A Middle Eastern cheese eaten as is with crackers, in sandwiches, or as an appetizer.
Basket Cheese	Mild, salty	White Semisoft, moist	A semisoft loose curd cheese similar to Panela in taste and usage. Mainly used in cooking.
Cottage Cheese (Farmer’s Cheese)	Mild	White Soft and moist with large or small curds	Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available.
Cream Cheese	Mild	White Soft, smooth	Soft, spreadable cheese often used on sandwiches, also in cooked foods.
Crescenza	Mild, slightly tangy	Cream, white Soft, creamy	Variation of an Italian-style cheese. Good on flat bread or pizza. Excellent dessert cheese paired with fresh fruit such as berries, peaches and plums.
Curd	Mild	White Semisoft, creamy, moist	Curds are the solids formed in curdled milk from which cheese is made. Some cheesemakers sell fresh curds that can be enjoyed plain or, more commonly, used in cooked foods.
Fromage Blanc	Mild, tangy	White Soft, creamy	A mild, moist, smooth-textured cheese made from uncooked and unripened curd. Used as an ingredient in baking, in cooking and for eating, as with fruit.
Mascarpone	Mild, sweet	White Soft, creamy	Italian-style cheese similar to ricotta, but creamier. Commonly used as an ingredient in desserts or with fruit.
Mozzarella (water-packed)	Delicate, fresh milk Variations: Jalapeño Pepper, Smoked	White Soft, creamy, smooth	This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.)
Panela	Mild Variations: Jalapeño	White Firm, moist	Hispanic-style cheese with a flavor similar to cottage cheese. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
Quark	Light, tart	White Smooth, spreadable	A soft cheese similar to cottage cheese. Used in baking, also in dips and with fruit.
Queso Blanco Fresco (Queso Para Frier)	Mild	White Firm, moist	Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.)
Queso Fresco	Mild, slightly salty	White Soft, moist, crumbly	Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also good with fruit. When sold in large blocks, it can be called Adobera.
Requeson	Very mild, semisweet	White Soft, moist, grainy	An Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts.
Ricotta	Very mild, semisweet	White Soft, moist, grainy	Similar to cottage cheese, but slightly sweeter with a smoother texture. This Italian-style cheese is good in salads, dips, cooked foods and desserts.

Name	Flavor	Color & Texture	Description & Uses
Breakfast Cheese	Strong, aromatic	White White crust with soft, creamy yellow interior	Refers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining.
Brie	Mild, rich Variations: Herb, Pepper, Pesto, Tomato, Basil	White White crust with soft, creamy white interior	Soft-ripened cheese with edible white crust. Flavor becomes stronger as cheese ages and creamy interior becomes softer. Delicious with crackers or bread, or with fruit for dessert.
Brie (triple crème)	Mild, rich	White White crust with soft, creamy white interior	Similar to Brie but with a richer taste and mouthfeel because of higher fat content.
Camembert	Similar to Brie, but with slightly more flavor	White Soft crust with soft, creamy white interior	Uses are same as for Brie.
Folded Cheese	Mild, minty	Yellow Semisoft	A Middle Eastern-style cheese similar to Halloumi. Eaten as is and on sandwiches and used for frying.
Schloss	Strong to pungent	White interior, reddish rind Semi-firm, creamy	A German-style washed-rind cheese that has mildly strong flavor when young, becoming more pungent and rich with age. Usually eaten plain with crackers or bread.
Teleme	Mild with slightly tangy aftertaste	White Soft, cream	A very soft cheese at room temperature. Large pieces may have rice flour crust. Excellent as a snack, with crackers or bread, in salads or with fruit. Teleme is a California original.

Name	Flavor	Color & Texture	Description & Uses
Ackawi	Mild	White Semi-firm	Middle Eastern-style cheese, good as is and with fruit (see also Ackawi under Fresh Cheeses).
Asiago	Sharp	Light yellow Firm to very firm	Italian-style cheese with sharp, rich flavor. Used for eating and cooking. Harder, more-aged versions used for grating in ways similar to Dry Jack or Parmesan.
Baby Swiss	Medium sharp to sharp	White Semi-firm	Similar to Swiss cheese but with smaller holes. Use as is, for snacks and sandwiches and in cooked dishes. Comes in low-fat variety.
Carmody	Medium sharp	Light yellow Firm	A firm, flavorful, smooth-textured table cheese that also melts well. Typically aged four to six months.
Cheddar	Ranges from mild to extra sharp Variations: Caraway, Chili, Chipotle, Dill, Garlic, Hot Pepper, Jalapeño, Pesto, Sage, Salami, Smoked Salmon, Smokey	Light yellow to orange; may also be white Firm	Cheddar describes a family of cheeses — very popular and versatile cheeses available in a range of flavors from mild to very sharp. Good as is and in sandwiches. Melts well and is very good in cooked foods or shredded and sprinkled on top.
Cheddar (raw milk)	Sharp, aged	White Firm	Unpasteurized (raw) milk plus aging gives cheddar a delicious sharpness. Eaten as is and with crackers, bread, or fruit.
Chantaleno	Salty, flavorful	White Semi-firm to firm	Hispanic-style cheese similar to Cotija. It is used the same way as Cotija in cooked foods.
Colby	Mild, similar to Cheddar	Pale yellow to orange Semi-firm	Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods.
Colby/Jack	Mild to medium sharp	White and yellow/orange Firm	A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico.
Cotija	Salty, pungent	White Semi-firm to firm, crumbly	Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section).
Edam	Mild	Yellow with wax coating Firm	Similar to Gouda, Edam is very tasty as is, with crackers or other snacks.
Enchilado	Aged, slightly spicy coating	Red spice coating, white interior Firm, dry, crumbly	Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
Feta	Salty, pungent Variations: Herd, Pepper, Tomato, Basil	White Dry, firm to hard, crumbly	Greek and Bulgarian-style cheese used in many Middle Eastern dishes. Good in many cooked dishes, including pasta, or topping for soups and salads. Comes in fat-free variety.
Fontina	Mild, nutty	Light yellow Firm	Mild, pleasant cheese for snacking and sandwiches, similar to Gouda and Edam. (A variation, Fontinella, is firmer and drier.)
Frying Cheese	Mild, slightly salty	White Firm	A Middle Eastern-style cheese typically cut into slices and fried. Holds shape when hot. Top with sauces or salsa. Used for saganaki.
Gouda	Mild, nutty Variations: Caraway, Cumin, Garlic, Jalapeño, Smoked, Pepper	Yellow with wax coating Firm	A popular mild cheese, eaten as is for snacks, also in cooked foods, salads and sandwiches. Similar to Edam.
Gouda (raw milk)	Sharp	Light yellow Firm	A Dutch-style cheese also called Boere Kaas. Has a sharper, more complex flavor than most Goudas due to the use of raw milk and aging. Used for eating and cooking.
Havarti	Mild, slightly tangy Variations: Dill, Onion, Sweet Red Pepper	Pale yellow Semi-firm	Mild cheese similar to Edam and Gouda. Used both for snacks and in cooked foods and salads.
Longhorn	Mild to sharp	Light yellow to orange Firm	A form of Cheddar. Used as is and in cooked foods.
Manchego	Mellow, nutty	White Semi-firm to firm	This California interpretation of a traditional Spanish cheese uses cows' milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
Marble Cheddar	Mild to sharp	Orange and white Firm	Distinctive-looking blend of orange and white Cheddars, typically mild to medium sharpness. Uses are the same as for Cheddar.
Menonita	Mild	White Smooth, semi-firm	Hispanic-style cheese similar in taste and uses to Gruyere or Gouda.
Monterey Jack	Mild Variations: Caraway, Garlic, Garlic & Chive, Green Chili, Habanero, Hot Pepper, Jalapeño, Mediterranean, Mediterranean Olive, Onion, Pesto, Rosemary, Salsa, Smoked, Smoked Salmon, Sun-Dried Tomato	White Semi-firm to firm (also a high-moisture form with buttery texture)	A very popular, versatile cheese that was created in California. Popular as a snack, also good in sandwiches, salads and cooked foods. Also available in an organic version.
Mozzarella (low moisture, part skim)	Mild Variations: Jalapeño Pepper, Smoked	White Semi-firm	Commonly used in cooking, especially pizza, because of its excellent melting properties. While technically a fresh cheese, this Mozzarella is commonly grouped with semi-hard cheeses because of its firm texture.
Oaxaca	Mild	White Semi-firm	Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches or melted on cooked foods, including pizza and nachos.
Port Salut (also Port du Salut or St. Paulin)	Mild	Light yellow Firm	A French-style cheese similar to Gouda or Edam in taste and appearance. Eaten as is, but also good for cooking.
Provolone	Mild to sharp Variations: Smoked	Light yellow Semi-firm to firm	Italian-style cheese eaten as is or on sandwiches, also used in cooked foods.
Queso Blanco	Mild, slightly	White Semi-firm to firm, creamy	Hispanic-style cheese similar to mild cheddar to tangy Jack. Used in cooked foods and fondues.
Scamorza	Mild	Ivory Semi-firm	Mild, Italian-style cheese similar to Mozzarella (low moisture, part skim). Traditionally tied with string at top, which gives it a distinctive pear shape.
St. George	Medium sharp	Light yellow Firm	Portuguese-style table cheese with a rich, medium, sharp flavor.
String	Mild	White Semi-firm, chewy	A popular snack, especially with children who enjoy the chewy, stringy texture. Also used in cooked foods.
Syrian (Armenian String)	Mild	White Firm	A Syrian-style string cheese, similar to regular string cheese. Also for snacks and in cooked foods.

Name	Flavor	Color & Texture	Description & Uses
Asiago	Piquant, sharp	Light yellow Hard to very hard, depending on age	Italian-style cheese similar to Parmesan, typically grated over cooked foods or salads.
Cotija (Queso Anejo)	Strong, aged flavor	White Hard, dry, crumbly	Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
Dry Jack	Mild, aged, nutty	Pale yellow Hard to very hard, depending on age	Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years.
Enchilado Anejo	Mild, lightly spicy	Red coating, white interior Hard, dry, crumbly	Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat.
Romano	Sharp, piquant	Light yellow Hard to very hard, depending on age	Italian-style cheese similar to Parmesan but more piquant and salty. Use is the same as for Dry Jack and Parmesan.

Name	Flavor	Color & Texture	Description & Uses
Asadero	Mild	White Firm	Hispanic-style cheese similar to Provolone in its slightly tangy taste and firm texture. Made with whole or low-fat milk, it melts well and is used in such dishes as quesadillas and nachos as well as hamburgers and sandwiches.
Cotija	Salty, pungent	White Semi-firm to firm, crumbly	Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard.
Cotija (Queso Anejo)	Strong, aged flavor	White Hard, dry, crumbly	Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
Enchilado	Aged, slightly spicy coating	Red spice coating, white interior Firm, dry, crumbly	Slightly aged Hispanic-style cheese with mild red chili or paprika coating. When aged longer (Anejo-style), it may be quite hard. Heated, it softens but does not melt. Crumble onto Mexican foods, soups and salads.
Enchilado Anejo	Mild, lightly spicy	Red coating, white interior Hard, dry, crumbly	Aged version (Anejo) of Enchilado. Good as topping crumbled onto cooked foods. Softens but does not melt under heat.
Manchego	Mellow, nutty	White Semi-firm to firm	This California interpretation of a tradition Spanish cheese uses cow’s milk to create a tasty table cheese. Eaten as is or in sandwiches. Melts well when used for cooking.
Menonita	Mild	White Smooth, semi-firm	Hispanic-style cheese similar in taste and uses to Gruyère or Gouda.
Oaxaca	Mild	White Semi-firm	Hispanic-style cheese similar to Mozzarella but with a distinctive braided appearance. Use as is, in sandwiches, or melted on cooked foods, including pizza and nachos.
Panela	Mild Variations: Jalapeño	White Firm, moist	Hispanic-style cheese with flavor similar to a dry pressed ricotta. Softens but does not melt when heated. Use in sandwiches, salads, with fruit and in cooked foods.
Queso Blanco Fresco (Queso Para Frier) & Queso Fresco	Mild	White Soft, moist, firm	Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also a great crumble onto fruit, beans, salads and other dishes. Commonly referred to as Queso Para Frier when sold as a frying cheese.
Requeson	Very mild, semisweet	White Soft, moist, grainy	Hispanic version of ricotta that is used in salads, dips, cooked foods and desserts.