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For other uses of the term "Cheese", see Cheese (disambiguation) . Cheese is a solid and flavor of most cheeses. Some cheeses also feature Mold s, either on the outer Rind or throughout. There are Hundreds Of Types Of Cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different Butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as Herb s, Spice s, or Wood Smoke . Whether the milk is Pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding Annatto . Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding Acid s such as Vinegar or Lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn Milk Sugar s into Lactic Acid , followed by the addition of rennet to complete the curdling. Rennet is an Enzyme mixture traditionally obtained from the stomach lining of young Cattle , but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the Fungus ''Mucor miehei'', but others have been extracted from various species of the '' Cynara '' thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of Fat , Protein , Calcium , and Phosphorus . Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheesemaker s can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed. ETYMOLOGY , Switzerland .]]
The Latin word ''caseus'' is also the source from which are derived the Spanish ''queso'', Portuguese ''queijo'', Malay/Indonesian Language ''keju'' (a borrowing from the Portuguese word queijo), Romanian ''caş'' and Italian ''cacio''. The Celtic Root which gives the Irish ''cáis'' and the Welsh ''caws'' are also related. When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: ''formaticum'', from ''caseus formatus'', or "molded cheese". It is from this word that we get the French ''fromage'', Italian ''formaggio'', Catalan ''formatge'', Breton ''fourmaj'' and Provençal ''furmo''. ''Cheese'' itself is occasionally employed in a sense that means "molded" or "formed". '' Head Cheese '' uses the word in this sense. HISTORY Origins Cheese is an ancient food whose origins predate Recorded History . There is no conclusive evidence indicating where cheesemaking originated, either in Europe , Central Asia or The Middle East , but the practice had spread within Europe prior to Roman times and, according to Pliny , had become a sophisticated enterprise by the time the Roman Empire came into being. Proposed dates for the origin of cheesemaking range from around 8000 BCE (when Sheep were first Domesticated ) to around 3000 BCE. The first cheese may have been made by people in the Middle East or by Nomad ic Turkic tribes in Central Asia . Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is likely that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to Curd and Whey by the rennet from the stomach. There is a legend to this effect, about an Arab nomad carrying milk across the desert. Cheesemaking may also have begun independent of this by the pressing and salting of curdled milk in order to preserve it. Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds, may have led to the deliberate addition of rennet. The earliest or Feta , a crumbly, flavorful Greek cheese. Cheese produced in Europe , where climates are cooler than the Middle East, required less aggressive salting for preservation. In conditions of less salt and acidity, the cheese became a suitable environment for a variety of beneficial Microbe s and molds, which are what give aged cheeses their pronounced and interesting flavors. Ancient Greece and Rome Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer 's '' Odyssey '' ( 8th Century BC E) describes the Cyclops making and storing sheep's and goats' milk cheese. From Samuel Butler's translation:
By Roman times, cheese was an everyday food and cheesemaking a mature art, not very different from what it is today. Columella 's ''De Re Rustica'' (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's ''Natural History'' (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire . He stated that the best cheeses came from the villages near Nîmes , but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul 's similar cheeses by Smoking . Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor. Post-classical Europe Casanatensis (XIV century)]] Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. As Rome declined and long-distance trade collapsed, cheese in Europe diversified further, with various locales developing their own distinctive cheesemaking traditions and products. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses;1 France and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles De Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?"Quoted in Newsweek , October 1 1962 according to ''The Columbia Dictionary of Quotations'' (Columbia University Press, 1993 ISBN 0-231-07194-9 p 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many of the cheeses we know best today were first recorded in the late Middle Ages or after— cheeses like Cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.2. Full text , Chapter with cheese timetable . In 1546, 2005 . Variations on this sentiment were long repeated. Although some people assumed that this was a serious belief in the era before Space Exploration , it is more likely that Heywood was indulging in Nonsense . Modern era Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, uninvented in the pre-Columbian Americas, and of only limited use in sub-mediterranean Africa, mainly being widespread and popular only in Europe and areas influenced strongly by its cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisine. The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome , New York , who in 1851 started making cheese in an Assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed. The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more Processed Cheese than "real", factory-made or not.3 p 54. "In the United States, the market for process cheese {Link without Title} is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made." MAKING CHEESE Curdling The only strictly required step in making any sort of cheese is separating the milk into solid Curd s and liquid Whey . Usually this is done by acidifying the milk and adding Rennet . The acidification is accomplished directly by the addition of an acid like Vinegar in a few cases ( Paneer , Queso Fresco ), but usually Starter Bacteria are employed instead. These starter bacteria convert Milk Sugar s into Lactic Acid . The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the '' Lactococci '', '' Lactobacilli '', or '' Streptococci '' families. Swiss starter cultures also include '' Propionibacter Shermani '', which produces carbon dioxide gas bubbles during aging, giving Swiss Cheese or Emmental its holes. Some fresh cheeses are curdled only by acidity, but most cheeses also use Rennet . Rennet sets the cheese into a strong and rubbery Gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties. Curd processing cheese, the as-yet-undrained curd is broken up by rotating mixers.]] At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd. Some hard cheeses are then heated to temperatures in the range of 35°C–55°C (100°F–130°F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with Thermophilic starter bacteria which survive this step—either Lactobacilli or Streptococci . Salt has a number of roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms up a cheese’s texture in an interaction with its Protein s. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds. A number of other techniques can be employed to influence the cheese's final texture and flavor. Some examples:
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture — the molds are designed to allow water to escape — and unifies the curds into a single solid body. Aging A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed— Cheese Curds are eaten on their own—but usually cheeses are left to rest under carefully controlled conditions. This aging period (also called ripening, or, from the French , ''affinage'') can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of Casein Proteins and Milkfat into a complex mix of Amino Acid s, Amine s, and Fatty Acid s. Some cheeses have additional bacteria or Mold s intentionally introduced to them before or during aging. In traditional cheesemaking, these microbes might be already present in the air of the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert , blue cheeses such as Roquefort , Stilton , Gorgonzola , and rind-washed cheeses such as Limburger . TYPES OF CHEESE See Also: List of cheeses at a cheese market.]] Factors in cheese categorization Factors which are relevant to the categorization of cheeses include:
List of common cheese categories No one categorization scheme can capture all the diversity of the world's cheeses. In practice, no single system is employed and different factors are emphasised in describing different classes of cheeses. This typical list of cheese categories is from foodwriter, Barbara Ensrud.Barbara Ensrud, (1981) ''The Pocket Guide to Cheese'', Lansdowne Press/Quarto Marketing Ltd., ISBN 0-7018-1483-7
Fresh, whey and stretched curd cheeses from Greece .]] The main factor in the categorization of these cheese is their age. Fresh cheeses without additional Preservative s can spoil in a matter of days. For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include Cottage Cheese , Romanian Caş , Neufchâtel (the model for American-style Cream Cheese ), and fresh goat's milk Chèvre . Such cheeses are soft and spreadable, with a mild taste. Whey cheeses are fresh cheeses made from the Whey discarded while producing other cheeses. Provencal Brousse , Corsican Brocciu , Italian Ricotta , Romania n Urda , Greek Mizithra , and Norwegian Geitost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can be aged too. Traditional Pasta Filata cheeses such as Mozzarella also falls into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Stored in brine, it can be shipped, and is known world-wide for its use on pizzas. Other firm fresh cheeses include Paneer and Queso Fresco . Cheeses classed by texture .]] Categorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations. The factor controlling the hardness of a cheese is its moisture content which is dependent on the pressure with which it is packed into molds and the length of time it is aged. Semi-soft cheeses and the sub-group, ''Monastery'' cheeses have a high moisture content and tend to be bland in flavor. Some well-known varieties include Harvati, Munster and Port Salut. Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses like Emmental and Gruyère . The same bacteria that give such cheeses their holes also contribute to their aromatic and sharp flavors. Other semi-soft to firm cheeses include Gouda, Edam, Jarlsberg and Cantal. Cheeses of this type are ideal for melting and are used on toast for quick snacks. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time. Cheeses that are semi-hard to hard include the familiar Cheddar , originating in the Cheddar Gorge of England but now used as a generic term for this style of cheese, of which varieties are imitated world-wide and are marketed by the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester ) whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and Calcium . A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda . Hard cheeses — "grating cheeses" such as Parmesan and Pecorino Romano — are quite firmly packed into large forms and aged for months or years. Cheeses classed by content Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep, well-known examples being Roquefort , produced in France, and Pecorino Romano, produced in Italy, from ewes's milk. One farm in Sweden also produces cheese from Moose's Milk .4 Sometimes cheeses of a similar style may be available made from milk of different sources, Fetta style cheeses, for example, being made from goats' milk in Greece and of sheep and cows milk elsewhere. Double cream cheeses are soft cheeses of cows' milk which are enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%. Moldy cheeses from England.]] There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses. Soft-ripened cheeses are those which begin firm and rather chalky in texture but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety ''bloom'' of '' Penicillium Candida '' or '' P. Camemberti '' that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert , the most famous of these cheeses, are made by allowing white Mold to grow on the outside of a soft cheese for a few days or weeks. Goats' milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue. Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed rind cheeses are periodically cured in a solution of saltwater Brine and other mold-bearing agents which may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria '' Brevibacterium Linens '' (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft ( Limburger ), semi-hard ( Munster ), or hard ( Appenzeller ). The same bacteria can also have some impact on cheeses that are simply ripened in Humid conditions, like Camembert . So-called Blue Cheese is created by inoculating a cheese with '' Penicillium Roqueforti '' or '' Penicillium Glaucum ''. This is done when while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins which gives them their name, and, often, assertive flavors. The molds may range from pale green to dark blue, and may be accompanied by white and crusty brown molds.Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and smell. They include Roquefort , Gorgonzola , and Stilton . Processed cheeses Processed Cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, Preservative s, and Food Coloring . It is inexpensive, consistent, and melts smoothly. This is the most-consumed category of cheese in the United States . The most familiar processed cheese may be pre-sliced mild yellow American Cheese or Velveeta . Many other varieties exist, including Easy Cheese , a Kraft Foods brand sold in a spray can. EATING AND COOKING At Refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened Butter , and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to Room Temperature before eating. If the cheese is further warmed, to 26–32°C (80–90°F), the fats will begin to "sweat out" as they go beyond soft to fully liquid. At higher temperatures, most cheeses melt. Rennet-curdled cheeses have a Gel -like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55°C (130°F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82°C (180°F). Acid-set cheeses, including Halloumi , Paneer , some whey cheeses and many varieties of fresh Goat Cheese , have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates. Some cheeses, like Raclette , melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or Starch . Fondue , with wine providing the acidity, is a good example of a smoothly-melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including Pizza and Welsh Rabbit . Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind. As its temperature continues to rise, cheese will Brown and eventually burn. Browned, partially-burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them). HEALTH AND NUTRITION In general, cheese supplies a great deal of 2004 . Cheese potentially shares milk's nutritional disadvantages as well. The 2005 . Their recommendation is to limit full-fat cheese consumption to two ounces (60 grams) a week. Whether cheese's highly saturated fat actually leads to an increased risk of heart disease is called into question when considering France and Greece , which lead the world in cheese eating (more than 14 ounces (400 grams) a week per person, or over 45 pounds (20 kg) a year) yet have relatively low rates of heart disease.McGee, p 67. McGee supports both this contention and that more food poisonings in Europe are caused by pasteurized cheeses than raw-milk. This seeming discrepancy is called the French Paradox ; the higher rates of consumption of Red Wine in these countries is often invoked as at least a partial explanation. Some studies claim to show that cheeses including Cheddar, Mozzarella, Swiss and American can help to prevent 2005 .The Pharmaceutical Journal, Vol 264 No 7078 p48 January 8, 2000 Clinical. Several mechanisms for this protection have been proposed:
Controversy Effect on sleep A study by the British Cheese Board in 2005 to determine the effect of cheese upon sleep and dreaming discovered that, contrary to the idea that cheese commonly causes nightmares, the effect of cheese upon sleep was positive. The majority of the two hundred people tested over a fortnight claimed beneficial results from consuming cheeses before going to bed, the cheese promoting good sleep. Six cheeses were tested and the findings were that the dreams produced were specific to the type of cheese. None was found to induce nightmares. However, the six cheeses were all British. The results might be entirely different if a wider range of cheeses were tested. British Cheese Board, Sleep Study, 2005. {Link without Title} Opiate Cheese is produced with Casein , a substance that when digested by humans breaks down into several chemicals, including Casomorphine , an Opiate .5 Cheese is (and, to a lesser extent, other dairy products are) therefore suspected by some to play a role in behavioral disorders among children, especially with regards to Autism .6 Some even go so far as to promote casein-free diets for everyone. It is also one of the reasons cited by some Vegan s for avoiding dairy as well as meat.[http://www.vegsource.com/articles2/barnard_food_seduction.htm Lactose Cheese is often avoided by those who are s, Rash es, and Blood Pressure elevations. Obesity Under certain scientifically controlled dietary studies, people whose diets included high intake of dairy foods have been shown to have higher rates of obesity than persons whose diets included only vegetable based fats. Pasteurization A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. 2005 . Government-imposed pasteurization is, itself, controversial. Some say these worries are overblown, pointing out that 2005 . This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related Food Poisoning incidents were traced to pasteurized cheeses. Pregnant women may face an additional risk from cheese; the U.S. 2006 . WORLD PRODUCTION AND CONSUMPTION Worldwide, cheese is a major Agricultural product. According to the Food And Agricultural Organization of the United Nations , over 18 million Metric Ton s of cheese were produced worldwide in 2004. This is more than the yearly production of Coffee beans, Tea leaves, Cocoa beans and Tobacco combined. The largest producer of cheese is the United States, accounting for 30 percent of world production, followed by Germany and France. The biggest exporter of cheese, by monetary value, is France; the second, Germany (although it is first by quantity). Among the top ten exporters, only Ireland, New Zealand, the Netherlands and Australia have a cheese production that is mainly export oriented: respectively 95 percent, 90 percent, 72 percent, and 65 percent of their cheese production is exported.Sources: FAO and Eurostat. Only 30 percent of French production, the world's largest exporter, is exported. The United States, the biggest world producer of cheese, is a marginal exporter, as most of its production is for the domestic market. Germany is the largest importer of cheese. UK and Italy are the second- and third-largest importers.Source FAO {Link without Title} Greece is the world's largest ( (commonly known as mozzarella) is America's favorite cheese and accounts for nearly a third of its consumption, mainly due to it being one of the main ingredients of pizza.Source USDA {Link without Title} CULTURAL ATTITUDES Although cheese is a vital source of nutrition in many regions of the world, and is extensively consumed in others, its use as a nutritional product is not universal. Cheese is rarely found in are sometimes misleadingly referred to in English as "Chinese cheese," due to their texture and strong flavor. Strict followers of the dietary laws of 2005 . Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a kosher or halal manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely, and do not consider it to ever violate kosher law. (See '' Cheese And Kashrut ''.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat. Many Vegetarian s avoid any cheese made from animal-based rennet. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the Fungus ''Mucor miehei''. Vegan s and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based substitute cheeses (usually Soy -and Almond -based) are available. Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese - especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort - as unappetizing, unpalatable, or disgusting. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled Spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. McGee notes "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it's no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."McGee p 58, "Why Some People Can't Stand Cheese." CHEESE IN LANGUAGE In modern English 2005 . "Cheese it" is a 50's slang that means "get away fast". A more whimsical bit of American and Canadian slang refers to school buses as "cheese wagons", a reference to 2005 . People from Wisconsin and the Netherlands , both centers of cheese production, have been called Cheesehead s. This nickname has been embraced by Wisconsin sports fans — especially fans of the Green Bay Packers or Wisconsin Badgers — who are now seen in the stands sporting plastic or foam hats in the shape of giant cheese wedges. REFERENCES ;Notes ;General references SEE ALSO EXTERNAL LINKS
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