American Cheese Surplus Reaches Record High
The shifting preference patterns around cheese type are very tangible.   In my own case, my kids have never had the kind of individually plastic-wrapped processed orange cheese slices that I grew up with.   No Velveeta style either (unless it was on nachos at a fair).<p>And we mostly buy domestic cheeses, of which there are many suppliers who make higher quality varieties.  Tillamook, Cabot come to mind, and one of my favorites, Milton Creamery&#x27;s Prairie Breeze Cheddar.<p>Apart from these cheeses being objectively tastier than the cheese of my childhood, the power of social trends is strong, and people across the country have taken on to the &quot;whole&quot; foods trope in the past several years, no doubt urged along by the influence of celebrity chefs and new cuisines that have entered the US via immigration.<p>Interest in higher quality food is one of things that, despite polarization in other spheres, has become fairly consistent between the coasts and the middle of the country.