Cheese holds a prominent position within the United States dairy landscape, valued for its wide variety of flavors, textures, and culinary applications. Produced from cow’s milk and, in some cases, other milk sources, cheese is a staple ingredient in households, foodservice operations, and processed food manufacturing. Its adaptability across everyday meals and premium culinary uses has supported sustained demand across the country.

The U.S. cheese category encompasses a broad spectrum of styles, including natural cheeses such as cheddar, mozzarella, Monterey Jack, and Swiss, as well as processed cheese products designed for convenience and consistency. Fresh, soft, semi-hard, and hard cheeses serve different culinary needs, from melting and slicing to grating and snacking. This diversity allows cheese to play a central role in both traditional American dishes and global cuisine adaptations.

Foodservice remains a major driver of cheese consumption in the U.S. Pizza, burgers, sandwiches, and Mexican-inspired dishes rely heavily on…

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