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当华美的叶片落尽，生命的脉络才历历可见..
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The Science of Cheese Is Weirder Than You Think
Cheese is not just food, it’s a variety show. The multitude of aromas, flavors, and textures found in cheeses throughout the world is more than we encounter with any other food. It comes in hundreds of varieties; even within a variety, differences are noticeable. And it’s a food that provides nutrition in the form of vitamins, minerals, and a high-quality source of protein that can be kept for months.
The science behind the transformation from plants to milk to cheese is amazing. In fact, cheese has much in common with wine and beer: They result from fermentation by microorganisms; they are “value-added” products where processing greatly increases the value; and they reflect local climate and terrain. Cheese has fascinated humanity for a long time, inspiring people to refer to it as everything from “the wine of foods” (Vivenne Marquis and Patricia Haskell) to “milk’s leap toward immortality” (Clifton Fadiman)…
Why is cheese yellow?
Studies have shown that color — more so than labeling and even actual taste — affects our expectations and perceptions of food flavor, and cheese is no exception. Even though the fat contents and flavors in orange and yellow cheddar are identical, some people perceive the former to be richer than the latter.
Annatto is what gives cheese an orange or more pronounced yellow color. It comes from the achiote (Bixa orellana) tree found in Mexico, the Caribbean, and the western portion of South America. Annatto’s major component bixin and much of its molecular structure is similar to that of β-carotene, the compound that gives carrots their orange color. Cows transfer carotenoids (β-carotene and related compounds) from their diet to the milk, where they bind to the fat. This yellow color is not visible since the fat content of milk is less than 4% and the carotenoid concentration less than 0.1%, and the fat globules are surrounded by casein. But most of the whey is lost during cheesemaking, causing the fat and carotenoid contents to increase, and the casein network to loosen up — revealing the fat so the resulting cheese takes on a yellow color.
Goats, sheep, and water buffalo do not pass carotenoids to milk (converting it to vitamin A instead), so their cheese is white. The additive for white cheese such as mozzarella is titanium dioxide — a mineral commonly added to toothpaste — which masks color. Other cheese additives that bleach color are hydrogen peroxide and benzoyl peroxide.
Can you make cheese from human breast milk?
That is the strangest question I have ever been asked about cheese — and it’s been asked several times. Breast-feeding mothers often have milk left over, and people sometimes wonder what can be done with it. Perhaps make some sort of cheese from it?
But the answer is no, because the milk won’t coagulate properly. Breast milk alone can’t be made into cheese because it contains too little protein (only 1%), and only some of the protein is casein. In early lactation, 90% of the proteins are whey proteins, decreasing to 50% in late lactation. Research in our laboratory some years ago demonstrated that human milk will not form a curd.
A French web site, Le Petit Singly, advertises that they have made cheese from “breast milk of woman” since 1947. But if you try to order some online, you’ll be sent to a page asking if you are crazy. That’s when they admit it’s a hoax (though some news outlets reported on the “company” without discovering it’s a joke). And if you do have surplus breast milk, best to donate it to a breast milk bank, where it will be used to feed infants in neonatal intensive care units.
Why are some people told to avoid raw-milk cheese?
The Centers for Disease Control (CDC) and the U.S. Food and Drug Administration (FDA) recommend that children under five, pregnant women, and people with immunodeficiency problems or chronic disease should not consume raw milk products. Yet many cheese connoisseurs — who often refer to pasteurized milk cheeses as “dead cheese” — believe pasteurization not only kills off pathogens, but also the naturally occurring bacteria that contribute to flavor and might convey health benefits.
The CDC and FDA fear raw milk because there’s no pasteurization step for killing pathogens that might be present. Bacterial contamination from just one cow can spread through an entire vat of milk and then to a production run of raw milk cheese. Illnesses caused by E. coli O157:H7, Campylobacter, and Salmonella have been linked to consumption of raw milk and products such as raw milk cheese. Listeriosis, an uncommon but often fatal illness caused by Listeria monocytogenes, may also be correlated with raw milk and cheese made from it.
But much raw milk comes from certified dairies that have to undergo stringent sanitation requirements and testing. In the U.S., cheese made from raw milk must be held for at least 60 days. Any pathogens in the milk should die out during this time, and the acidity generated by the cheesemaking process will prevent pathogens from the environment from taking hold. Raw milk cheeses from outside the U.S. must also follow this requirement or they cannot be imported.
Where do the holes in cheese come from?
The holes in Swiss-type cheeses are created when Propionibacterium freudenreichii subspecies shermanii metabolizes lactic and propionic acid.
The initial reaction goes like this: 3 lactic acid molecules form 1 acetic acid molecule, 2 propionic acid molecules, 1 carbon dioxide molecule, and 1 water molecule. Extra oxygen and hydrogen atoms are also produced, and these go toward an enzyme that transports energy within the bacterial cells. The cheese is made with a relatively low NaCl level, which allows the bacteria to survive.
The CO2 gas accumulates at the weaker spots in the cheese matrix, forming the bubbles that we call “holes” or “eyes.” Some 120 liters (32 gallons) of carbon dioxide are generated during ripening of a 175-pound wheel of Swiss cheese. About a third of the of the gas escapes into the air, half of it stays dissolved in the curd, and the rest forms the eyes.
Can lactose intolerant people eat cheese?
Affecting roughly 65 percent of the world’s population, “lactose intolerance” is the inability to break down and therefore digest the lactose molecule (it’s different from “milk allergy”, an adverse reaction to one or more proteins in milk, that is mediated by the immune system). Lactose cannot be absorbed by the body unless you retain the lactase enzyme β-galactosidase, which splits the lactose molecule into glucose and galactose in the small intestine. If lactase is not present, the lactose moves to the large intestine where bacteria metabolize it, generating uncomfortable gas in the form of carbon dioxide, hydrogen, and methane, as well as drawing water from the intestinal wall — causing diarrhea.
The ability to digest lactose appears to involve evolutionary and demographic factors along with genetic, physiological, and social aspects. Lactase persistence apparently arose as a result of a mutation of a particular gene some 7,000 to 10,000 years ago within dairy farmers in Central Europe. Vitamin D is necessary for absorption of calcium and phosphate, and milk serves as a good source for both in the higher latitudes of Eurasia where the production of vitamin D in the skin is hampered by lower levels of sunlight.
Almost everyone in northwestern Europe is “lactase persistent”, but the number decreases as one goes south and east. Milk fat residues in pots found in Libya indicate processing of cow’s milk there between 5200 and 3800 BC, supporting a theory that lactase-persistent people and their cattle moved from Europe into Africa during that period. As a result, some African and Middle Eastern populations can digest milk. Most Eastern and Southern Africans cannot, and many in Asia and Australia are also unable to do so. But one way to avoid lactose-related problems is to eat cheese — because nearly all of the lactose in cheese is removed during manufacturing and aging.
What’s the difference between making cheese and yogurt?
Like cheese, yogurt (“to thicken” in Turkish) is produced using starter cultures — usually Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes including bifidobacteria and Lactobacillus acidophilus.
Unlike cheese, however, milk for yogurt is initially heated to 185 degrees for 30 minutes or 200 degrees for 10 minutes, which kills off any pathogens and causes the milk protein to “denature” or fall apart. By doing this, the milk thickens (yogurt) instead of forming curds (cheese). The starter is added after the milk is homogenized and cooled to 110 degrees, and the temperature is held there for 2-3 hours. The result is a gel with a pH of 4.5 (remember, 7.0 is neutral). To compare this to cheese: Milk has a pH around 6.6, meaning it is slightly acidic, and once that pH is decreased by around 0.2-0.3 units is when rennet is added to coagulate or set the milk into curd.
With yogurt, effort isn’t made to remove whey — except for in Greek yogurt, which is strained to remove whey and produce a thicker product. A pound of milk is needed to make a pound of regular yogurt … but four pounds are required to obtain a pound of strained yogurt.
Why are certain varieties of cheese made in specific places?
Here are some examples of cheeses named for their originating regions:
…Asiago comes from the Asiago plateau in Northern Italy
…Brie was birthed in the Brie region east of Paris
…Camembert is named after a village in Normandy
…Cheddar was first produced in Cheddar, Somerset County
…Gorgonzola is named after an Italian town near Naples
…Gruyère is named after a town in Switzerland
…Havarti is named after a farm north of Copenhagen
…Munster is named after a village in Alsace, France
…Roquefort is made by seven companies in and around Roquefort-sur-Soulzon, France (if a similar cheese comes from outside that area, it must be called something else, such as “blue cheese”)
…Swiss cheese originated in Switzerland’s Emmen valley, which is why it’s called Emmental or Emmentaler
Several countries have thought highly enough of cheese to have postage stamps devoted to the varieties they have developed. And one northern Italian bank maintains 300,000 wheels of Parmesan, worth $200 million, as collateral for loans.
Besides tradition, another reason for the “location, location, location” phenomenon in cheese has to do with the economics of terroir (from the French for “land”). The terroir factors affecting cheese flavor include vegetation, climate, animals, season of the year, altitude, soil, and microorganisms. In the U.S., one aspect of the economics is the back-to-the-land movement, which provided incentive for dairy farmers to produce artisanal cheeses with a “sense of place.” Another economic facet is the ability to sell in a far-off market. Before refrigeration and automobiles, Vermonters came to realize that a sturdy cheddar would survive the trip to the lucrative New York market better than a high-moisture cheese that aged quickly; Vermont specializes in cow’s milk cheddar to this day.
Why do fresh cheese curds squeak?
Bite-size cheese curds that have not been pressed or aged will emit a squeak when you bite into them — especially if they are less than a day old.
The casein network in unpressed fresh curd has not knitted into a compact structure, but rather is porous with plenty of air trapped inside. The wet, elastic curd therefore vibrates when we put our teeth through it, and this vibration is at a frequency in the audible range.
You can observe a similar effect by pulling your wet hair between your fingers after shampooing it. The detergent in the shampoo removes the oil from our hair, so our fingers don’t glide smoothly, but “skip” along wet strands. The outer surface of hair is also protein, primarily keratin — but this time it’s our fingers that do the vibrating.
Why is it good to be “the big cheese,” but bad to be “cheesy”?
How did cheesy turn into a word meaning cheap or inferior? Urdu, now a national language of Pakistan and an official language in five states of India, has a word chīz that means “thing.” The British picked up on it when they controlled the area starting in the 18th century, and by 1818 incorporated it in a phrase “the real cheese,” meaning “the real thing.” Hotten’s Dictionary defines cheese and cheesy as “a first-rate or very good article.” Cheese also features in the expression “the big cheese,” meaning a boss or very important person. But sarcastic use of the word turned it into a pejorative, with the adjective “cheesy” being recorded in the negative sense in 1896.
Speaking of big cheeses (literally), a Cheshire cheese weighing 1,235 pounds and using the milk of 900 cows was once sent by sleigh for 500 miles from Massachussetts to Washington, D.C., and presented to President Thomas Jefferson on January 1, 1802. Inscribed with “Rebellion to tyrants is obedience to God,” it was called the Mammoth Cheese due to the discovery of mammoth (now known to be mastodon) bones the year before. Cautious of accepting free gifts, Jefferson paid $200 for it and displayed it in the East Room for a year. Not to be outdone, supporters of President Andrew Jackson made a 1,400-pound cheese for him in 1837.
But the largest cheese prior to the 20th century was a 22,000-pound cheddar made in Perth, Ontario, for the 1893 Columbian Exposition in Chicago. A larger, 34,591-pound cheddar cheese measuring 141.5 feet by 61.5 feet by 51.5 feet was made for the Wisconsin Pavilion at the 1964-65 World’s Fair in New York. The current record-holder however is a 56,850-pound Cheddar made in Oregon by the Federation of American Cheese-makers in 1989.
奶酪不仅是种食物，更是场千变万化的演出。来自世界各地的奶酪，它们丰富的芳香、口感、和质地远超过了任何别的美食。奶酪的种类可达到数百种；即使一种奶酪，也存在着显著的差异。同时，它还提供给我们维他命，矿物质和能留存数月的高质量蛋白质。
在植物转换成牛奶再变成奶酪的背后，是令人惊叹的技术。事实上，奶酪和白酒与啤酒有很多共同之处：它们都是微生物发酵的产品；都是“增值”产品，即在制作过程中极大地增加了价值；并且，都反映了当地的气候和地形。很长时间以来，奶酪令人们深深着迷，它激发了人们的灵感，使人们为它起了很多的名字，从“食物的酒”（Vivienne Marquis 和 Patricia Haskell）到“跃过腐坏的牛奶”（Clifton Fadiman）
我被问过的最奇怪的问题是能否用母乳做奶酪。这个问题还被问了不止一次。
奶酪为什么是黄色的？
研究表明，食物的颜色要比标签，甚至实际的口味更能影响我们对它味道的期待和认知，奶酪也是一样。尽管橘子中的脂肪含量和风味和黄色切达干酪的相同，一些人仍感觉前者要比后者更多些。
酪黄使奶酪呈现橘色或更显著的黄色，它萃取自胭脂树（Bixa orellana），这种树生长在加勒比海域的墨西哥和南美洲的西部。酪黄的主要成分胭脂素和其大部分的分子结构与β—胡萝卜素相似，β—胡萝卜素这种化合物使得胡萝卜呈现橘色。奶牛将类胡萝卜素（β—胡萝卜素和相关的化合物）从食物中传递到牛奶里，在牛奶中，类胡萝卜素与脂肪混合到了一起。由于牛奶中的脂肪含量不足4%，类胡萝卜素的浓度更是不到0.1%，同时，脂肪球外还包裹着一层酪蛋白，因此，根本呈现不出黄色。但是，在奶酪制作的过程中，大量的乳清不见了，这导致脂肪和类胡萝卜素的含量增加了，同时酪蛋白网络结构松弛，释放出了裹在内部的脂肪，因此奶酪呈现出了黄色。
山羊，绵羊和水牛并不能将类胡萝卜素传递到奶中（它们将其转换成了维他命A），因此这些动物的奶做成的奶酪是白色的。白色奶酪，比如马苏里拉奶酪，添加剂中含有二氧化钛——一种通常加入牙膏中调节颜色的矿物质。其它的使奶酪变白的添加剂还有过氧化氢和过氧化苯甲酰。
可以用母乳做奶酪吗？
这是我被问过的最奇怪的问题——而且还被问了不止一次。母乳喂养的妈妈们经常会有剩余的母乳，有时人们就很好奇这些母乳可以做些什么。也许可以用它做某种奶酪？
但是答案是“不可以”，因为母乳不会完全地凝结。纯母乳是无法做成奶酪的，因为它所含的蛋白质太少了（只有1%），并且这些蛋白质中只有一部分是酪蛋白。在哺乳期的早期，90%的蛋白质是乳清蛋白，到了后期，这一比重就降低到了50%。几年前，在我们实验室的一项研究表明，母乳不会形成凝乳。
一个法国网站，Le Petit Singly，宣传说从1947年他们就已经用母乳做成了奶酪。但是如果你试着在线下单购买，你将会被转向一个页面，写着“你疯了吗？”。那时他们承认这只是个恶作剧（尽管一些新闻媒体还是报道过这家公司，并没发现这只是个骗局）。如果你真的有富余的母乳，最好还是捐献给母乳库，他们将会用它喂养新生儿重症监护室中的婴儿。
为什么有人说生乳奶酪不能吃？
疾病控制中心（CDC）和美国食品药物管理局发言称，五岁以下的儿童，孕妇和患有免疫缺陷或慢性疾病的人不要食用生乳类食品。然而，很多称巴氏杀菌奶酪是“死去的奶酪”的奶酪专家，他们认为巴氏杀菌不仅杀死了病菌，还将那些天然的，能提升口味还可能有益健康的真菌也杀死了。
CDC和FDA担心生乳，是因为它未经过巴氏杀菌来消灭可能存在的病菌。一头牛有细菌污染，就会污染整桶牛奶，进而危及整个生乳奶酪的流水生产。大肠杆菌0157：H7，弯曲杆菌和沙门氏菌所引发的疾病，已经影响到了人们对生乳和生乳奶酪这类食品的消费。李氏杆菌病——由单增李斯特菌引起的一种罕见但致命的病，也可能与生乳和生乳奶酪有关。
但是大多数的生乳都来自经过认证的奶牛场，这些奶牛场都有严格的卫生条件要求，还要经过检查。在美国，生乳奶酪必须先存放至少60天。牛奶中任何的病菌在这段时期都会死掉，奶酪制作过程中产生的酸性物质则会防止环境中的病菌“落地生根”。外国的生乳奶酪也必须遵守这一规定，否则不允许进口。
奶酪的洞是如何形成的？
瑞士奶酪的洞是由费氏丙酸杆菌和其亚种谢氏丙酸杆菌代谢乳酸和丙酸而成。
最初的反应是这样的：3个乳酸分子形成了1个醋酸分子，2个丙酸分子，一个二氧化碳分子和一个水分子。同时还生成了额外的氧气和二氧化碳，它们构成了酶，酶能够在细菌细胞内传递能量。奶酪的制作是相对低盐的，这可以保证细菌的活性。
二氧化碳在奶酪更脆弱的地方聚集，形成了气泡，也就是我们称为“洞”或“眼”的东西。一块175磅的瑞士奶酪盘，在成熟的过程中会释放120公升（32加仑）的二氧化碳，其中约三分之一逸散到空气中，二分之一在奶酪中被溶解了，余下的则形成了洞。
意大利的一家北方的银行存有30万块帕尔马干酪，作为贷款抵押，其价值为200万美元。
患有乳糖不耐症的人可以吃奶酪吗？
“乳糖不耐症”是指没有能力分解，从而吸收了乳糖分子（与“乳过敏”不同，它是对牛奶中含有的一个或多个蛋白质的不良反应，是由免疫系统调节的）的现象，全球大概有65%的人口都在受其影响。除非你留有乳糖分解酶素β—牛乳糖——能在小肠中将乳糖分子分解为葡萄糖和半乳糖，否则人体是无法吸收乳糖的。如果没有乳糖分解酶素，乳糖会进入大肠，然后被大肠中的细菌代谢掉，除了释放出令人不适的气体，有二氧化碳，氧气和甲烷之外，还会从肠壁吸出水分，导致腹泻。
吸收乳糖的能力看起来似乎与进化演变和人口统计学因素有关，同时还涉及基因，心理和社会等方面。7，000至10,000年前，随着中欧的奶牛场农民中某种基因的突变，乳糖耐受性明显增高了。维他命D是吸收钙和磷酸盐的关键，而对于更高纬度的欧亚大陆地区来说，那里的低强度阳光不利于皮肤中维他命D的生成，因此牛奶称为了钙和磷酸盐的重要来源。
几乎每个西北欧的人都有“乳糖耐受症”，但是当有人去了南方或东方的时候，这一数量就降低了。在利比亚发现的壶中的乳脂残渣揭示了公元前5200-3800年间，那里的牛奶制作过程，也支持了一个理论，即在那个时期，有乳糖耐受症的人们和他们的牛群从欧洲迁徙到了非洲。这样一来，一些非洲和中欧的人可以消化牛奶。大多数的东部和南部的非洲人则不能，很多亚洲和澳大利亚人也不能。但是一个避免有乳糖相关问题的办法就是吃奶酪，因为奶酪中几乎所有的乳糖随着制作和长时间存放，已经消耗殆尽了。
制作奶酪和酸奶有何不同？
就像奶酪一样，酸奶（土耳其语叫做“to thicken”）是使用发酵剂制作出来的。通常是保加利亚乳杆菌和嗜热链球菌，有时还含有双歧杆菌和嗜酸乳杆菌。
然而，与奶酪不同的是，制作酸奶的牛奶起初要加热至185度，持续30分钟，或者是200度，持续10分钟，这样能杀死所有的细菌并使乳脂“变性”或分解。这样一来，牛奶就会变浓稠（成为酸奶）而不会凝固成块（成为奶酪）。在牛奶搅拌均匀后，加入发酵剂，把温度降低到110度，这样保持2-3个小时。最后，你会得到一块PH值为4.5（记住，7.0是呈中性的）的凝胶状物。与奶酪相比：牛奶的PH值在6.6左右，也就是稍微呈酸性，加入凝乳酶或使其凝固成块后，PH值就会降低0.2-0.3个单位。
做酸奶不需要去除掉乳清，除非做希腊优格——一种滤去乳清而变得更浓稠的酸奶。一磅普通酸奶只需要加一磅牛奶...但是一磅脱乳清酸奶则需要四磅。
为什么某些品种的奶酪需在特定的地方制作？
下面举一些以生产地命名的奶酪的例子：
... 艾斯阿格芝士（Asiago）源自意大利北部的艾斯阿格高原
...布里干酪（Brie）产于巴黎东部的布里地区
...卡门贝（Camembert）奶酪取名自诺曼底的一个村庄
...切达干酪（Cheddar）最初产自萨默赛特县的一个叫切达干的地方
...戈尔根朱勒干酪（Gorgonzola）取名自那不勒斯附近的一个意大利小镇
...格鲁耶尔干酪（Gruyère）取名自一个瑞士小镇
...哈瓦蒂干酪（Havarti）取名自哥本哈根北部的一个农场
...芒斯特奶酪（Munster）取名自法国阿尔萨斯的一个村庄
...克洛福羊乳干酪（Roquefort）是在法国洛克福村由七个工厂制作的（如果一块来自其它地方的干酪，哪怕很相似，也肯定要叫别的名字了，比如“蓝奶酪”）。
...瑞士奶酪（Swiss cheese）发源自瑞士的爱蒙村，这就是它为何被称为爱蒙塔尔或埃曼塔尔。
一些国家非常重视奶酪，甚至将他们制作的多种多样的奶酪印成了邮票。意大利的一家北方的银行存有30万块帕尔马干酪，作为贷款抵押，其价值为200万美元。
除了传统因素外，奶酪加工的“地点，地点，地点”现象还与产业经济的土壤有关（比如法国的“土地”）。风土因素影响了奶酪的口味，具体包括植被，气候，动物，四季，维度，土壤和微生物。在美国，产业经济的一方面是回归大地运动，刺激了奶牛场主怀着“地方感”制作手工奶酪。另一个方面，是有能力在更远的市场销售奶酪。在冷冻柜和汽车发明之前，美国佛蒙特州人发现坚硬的芝士不像水分含量高的奶酪会迅速腐坏，它可以运到高利润的纽约市场。佛蒙特州直到今天还在用牛奶专门制作芝士。
为什么新鲜的奶酪块会发出吱吱声？
一口大小的，未被按压或成熟的奶酪块，在你咬下去的时候会发出吱吱声——尤其它们刚生产出不到一天的时候。
奶酪一直被叫做“跃过腐坏的牛奶”。
未经按压的新鲜奶酪块的酪蛋白网络还未结合成紧密的结构，而是多孔的，能锁住很多的空气。因此，当我们咬上去的时候，湿润又有弹性的奶酪就会振动，而这种振动的频率是在可听见的范围内的。
在你用洗发水洗完头发后，用手指穿过头发，向下拖拽，你会观察到同样的现象。洗发水中的清洁剂去除了头发中的油污，因此我们的手指无法顺畅的滑动，而是断断续续的贴着头发下滑。头发的外表层也是蛋白质，主要是角质——但是这次是我们的手指在发生振动。
为什么“the big cheese”是大人物，而“cheesy”则是下等的？
“cheese”是如何被赋予了廉价或下等的意思呢？现在，巴基斯坦的一种民族语言和印度五个联邦的官方语言中，有一个单词“chīz”，意思为“物品”。自从18世纪开始控制这个地区一来，英国人就注意到了这个单词。到了1818年，他们把这层含义吸收进了短语“the real cheese”，意思是“正品”。霍顿（Hotten）字典将cheese和cheesy定义为“一级或非常好的物品”。cheese在“the big cheese”中表达也非常的具有特色，这个短语意思是大老板或大人物。但是“cheesy”这个单词被用来挖苦讥笑别人，则使“cheese”有了轻蔑的意味，并在1898年被录入辞典，开始有了贬义。
说到大奶酪（字面意思），曾经有过一个柴郡大奶酪，用了900头奶牛的奶，
重达1235磅，被人用雪橇从曼彻斯特拉到了华盛顿D.C.，经过了500公里，最后在1802年1月1日献给了美国总统汤姆斯·杰弗逊。上面刻着“反抗暴君是遵从上帝的旨意”。因为前些年发现了猛犸象的遗骨（现在被确定为是乳齿象），因此这块大奶酪被称为猛犸奶酪。接受免费的礼物总有点心惊，于是杰弗逊支付了200美元，并把它陈列在白宫东大厅，陈列了一年。这还不是最大的奶酪，安德鲁·杰克逊总统的支持者们曾在1837年做了一块1,400磅的奶酪给他。
但是，20世纪前的最大的奶酪还要属1893年哥伦比亚博览会展出的那块，它重达22,000磅，产地是加拿大安大略省的珀斯市。之后，还出现了更大的奶酪：在1964-65纽约世界博览会上，来自威斯康纳州馆的奶酪重量是34,591磅，尺寸是141.5*61.5*51.5（英尺）。然而，目前最大奶酪记录的保持者，却是俄勒冈州的美国奶酪制作联盟在1989年制作的，它有56,850磅的重量。
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