|
|
Article: Redefining 'American cheese'; Chicago distributor opens up his warehouse
- Article from:
- Chicago Sun-Times
- Article date:
- October 10, 2007
- Author:
CopyrightCopyright 2007 Chicago Sun-Times. (Hide copyright information)
|
For much of the 20th century, the term "American cheese" meant
pale orange slices of a processed substance with a plastic texture,
turned out in industrial quantities by companies such as Kraft and
Borden.
Over the last decade or so, though, a rising number of
cheesemaking artisans across the Unites States have turned to old-
fashioned, European methods to create exquisite, handmade cheeses.
These can be hard to find: Production tends to be small, often
seasonal, and only a few shops carry them, typically in limited
selections.
Chicagoans can discover the breadth of the new American cheese
when wholesaler Giles Schnierle opens his Brighton Park warehouse,
4727 S. Talman, to the public ...