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Article: Process cheese fills a smaller niche in market
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- April 14, 1996
- Author:
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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While Americans today are eating more than twice as much cheese
as they did a quarter century ago, process cheese isn't basking in
the dairy aisle.
The cheese that made a name for itself with meltability and shelf
stability hasn't kept pace with competitors through the years,
according to the latest data from the U.S. Department of Agriculture.
In 1970, Americans ate 1.5 pounds of natural cheese to every 1
pound of process cheese. By 1994, natural cheese had increased its
lead to 4-to-1.
Natural cheeses most notably cheddar and mozzarella have stolen
the show, statistics reveal. Total consumption of natural cheese