Kraft Singles<\/a> only $2.50\/lb.<\/p>\n\n\n\nIn Britain, mass-market cheeses like mild cheddar and Dairylea cost slightly more than these American versions - around $5-7\/lb.<\/p>\n\n\n\n
However, artisanal British cheeses fetch premium pricing, especially aged English cheddars at $15-25\/lb. French imports to Britain like brie and Camembert can run $20+\/lb.<\/p>\n\n\n\n
Top American farmstead cheddars sell for equivalent prices to specialty British cheeses. Small-batch American blue and goat cheeses also command premium pricing on par with British specialty products.<\/p>\n\n\n\n
So American commodity cheeses sell cheaply but artisanal American and British cheeses both fetch higher but comparable prices.<\/strong> Regional, small-producer cheeses fetch a premium on either side of the pond.<\/p>\n\n\n\n\nKey Takeaway: <\/strong>Artisanal British cheeses command higher prices than mass-market American cheeses but comparable American specialty cheeses cost about the same.<\/p>\n<\/blockquote>\n\n\n\n<\/span>Key Similarities Between American and British Cheeses<\/span><\/h2>\n\n\n\nWhile we've focused on differences, American and British cheeses still share some key qualities:<\/p>\n\n\n\n
\n- Popularity of cow's milk cheeses<\/strong> - Cow's milk dominates in both countries. Sheep and goat cheeses occupy smaller niches.<\/li>\n\n\n\n
- Cheddar reigns supreme<\/strong> - Cheddar remains the most popular cheese variety in both Britain and America.<\/li>\n\n\n\n
- Innovation emerging<\/strong> - Farmstead cheesemakers in both countries are innovating new varieties using traditional methods. The future holds more delicious diversity.<\/li>\n\n\n\n
- Higher quality, higher cost<\/strong> - In both nations, specialty cheeses made in smaller batches sell at premium prices but offer elevated eating experiences.<\/li>\n<\/ul>\n\n\n\n
So among all the distinctions, cheeses from both countries retain some fundamental similarities rooted in tradition and craftsmanship. The essence of quality cheesemaking continues passing through generations on each side of the Atlantic.<\/p>\n\n\n\n
<\/span>FAQs<\/span><\/h2>\n\n\n\n<\/span>What are the differences between British and American cheddar?<\/span><\/h3>\n\n\n\nTraditional British cheddars undergo a cloth-wrapping aging process that allows air contact, resulting in complex nutty, crystalline flavors. American mass-market cheddars use plastic sealing and less aging time, creating a milder, creamier texture. However, some American artisanal cheddars now also follow traditional British techniques.<\/p>\n\n\n\n
<\/span>Why do American and British cheeses taste different?<\/span><\/h3>\n\n\n\nMany factors impact cheese taste - milk origin, aging method, duration, bacterial cultures, and more. Britain traditionally favored more complex, robust cheeses while America pursued palatable mass-market mildness. But both countries now produce specialty cheeses spans a spectrum of flavors.<\/p>\n\n\n\n
<\/span>Do Americans or British consume more cheese per capita?<\/span><\/h3>\n\n\n\nAmericans consume more cheese per person than the British - about 38 pounds per year compared to 24 pounds in the UK. The higher intake matches American preference for indulgent cheese-centric dishes compared to the British approach of using cheese sparingly to add flavor.<\/p>\n\n\n\n
<\/span>Conclusion<\/span><\/h2>\n\n\n\nWhile sharing an appreciation for cheese, America and Britain developed their own unique cheesemaking histories, production methods, taste profiles, and usage traditions.<\/p>\n\n\n\n
Britain took inspiration from medieval traditions to produce bold, fine cheeses wrapped and aged for full flavor development. America rapidly scaled cheese production in the 1800s and favored mild, creamy flavors with easy meltability.<\/p>\n\n\n\n
But in recent decades, artisanal American cheesemakers have re-embraced Old World techniques to craft complex cheddars and specialty cheeses to rival British favorites.<\/p>\n","protected":false},"excerpt":{"rendered":"
The cheese world is filled with diverse and delightful options, from crumbly aged cheddars to rich, creamy bries and everything in between. Two cheese-loving nations, America and Britain, both produce some fantastic cheeses but differ in their approaches and signature styles. A Brief History of American vs British Cheeses Cheesemaking in Britain has ancient roots, […]<\/p>\n","protected":false},"author":2,"featured_media":56545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[284,384],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56517"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56517"}],"version-history":[{"count":3,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56517\/revisions"}],"predecessor-version":[{"id":57789,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56517\/revisions\/57789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56545"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}