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48:, whereby the whey drains out through the cloth and the hoop cheese remains atop. Using this preparation method, the cheese is typically pressed into rounds and then wrapped in cheesecloth or parchment paper or sealed in wax. Hoop cheese has been described as a "truly low-fat" product. It has a firm, but not hard, consistency, and has been described as being similar to
102:
Hoop cheese was once so common that a device called a hoop cheese cutter was manufactured and used in general stores during the late 19th and early 20th centuries. The hoop cheese cutter was patented in 1905 in the United States and resembled a turntable with a knife blade suspended above it. It was
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from the early to mid 1900s. It is still available today, although it is much less common. It is a simple cheese prepared by separating the whey from curds. Today, the
American Dairy Association has no criteria in place to classify hoop cheese, although it has sometimes been referred to as a type of
59:. It used to be a common cheese product in the Southern United States in the early to mid 1900s. Today, it can still be found at some roadside stands, small restaurants, grocers, farmers markets and independent gas stations in the Southern United States.
99:. During this time period hoop and farmer cheeses were packed in cans and boxes in 100-pound increments. Hoop cheese was also packed for commercial transport in this manner through the 1920s in New York state.
44:
is entirely pressed-out, leaving the final cheese product. This involves the use of a cheese hoop, a ring of wood used to press out and separate the whey from the completed cheese, typically with
71:
has no criteria or standards in place to define what specifically constitutes hoop cheese. A 1915 Department
Reports of the State of New York entry characterized hoop cheese as a type of
55:
Hoop cheese can be difficult to find commercially in some areas of the United States, due to the difficulty of automating the manufacturing process and because it has a short
87:
A computing cheese cutter manufactured by the
Computing Cheese Cutter Company, Incorporated, Anderson, Indiana, USA. Patented May 23, September 26, 1903
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171:"The nearest thing to it is farmer cheese, but that, of course, varies from one part of the country to another."
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and as having a creamy texture. In contemporary times, it is sometimes packaged with a coating of red wax.
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As an example of its commercial production, hoop cheese was mass-produced in the 1910s in
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519:. G - Reference, Information and Interdisciplinary Subjects Series. Globe Pequot Press.
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companies of the period to cut to order the exact amount of cheese a customer wanted.
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Hoop cheese is a simple, traditional fresh cow's milk cheese, prepared by pressing
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Hoop cheese is different from farmer cheese in that farmer cheese is made with
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203:. The Vegetarian Epicure. Knopf Doubleday Publishing Group. p. 192.
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95:, New York and shipped along with farmer cheese to New York on the
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283:"Hoop Cheese: A Brief History of a Forgotten Southern Tradition"
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South
Carolina - Off the Beaten Path: A Guide to Unique Places
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Biscuit Head: New
Southern Biscuits, Breakfasts, and Brunch
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313:. THE COMPLETE IDIOT'S GUIDE. DK Publishing. p. 154.
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is a traditional cow's milk cheese that was common in the
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Topography and
Statistics of Southern Districts of Awadh
469:. Active Interest Media, Inc. December 1993. p. 91
411:. Bon Appétit Publishing Corporation. 1986. p. 104
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599:"Cheese 101: Southern Cheese Worth Seeking Out"
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310:The Complete Idiot's Guide to Cheese Making
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548:"US856389A - Computing cheese-cutter"
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281:Kosak, Andrée (October 11, 2019).
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488:Butter, D.; Ahmad, S. (1929).
244:. Voyageur Press. p. 88.
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436:. History Press. p. 55.
375:The New Wellness Encyclopedia
287:Southern Distinction Magazine
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354:. J.B. Lyon. p. 248-250
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638:The Computing Cheese Cutter
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69:American Dairy Association
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348:New York (State) (1915).
238:Roy, J.; Roy, C. (2016).
97:New York Central Railroad
307:Leverentz, J.R. (2010).
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200:The Vegetarian Epicure
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21:Southern United States
576:The Colorado Magazine
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731:Creole cream cheese
647:. Bobpritchett.com.
197:Thomas, A. (2014).
833:Cow's-milk cheeses
643:2019-09-23 at the
513:Fox, W.P. (1998).
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526:978-0-7627-0277-0
443:978-1-4671-3886-4
385:978-0-395-73345-5
320:978-1-101-19782-0
251:978-0-7603-5045-4
210:978-0-8041-7055-0
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63:Classification
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93:Otsego County
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50:farmer cheese
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751:Humboldt Fog
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726:Cream cheese
606:. Retrieved
603:Serious Eats
602:
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581:. Retrieved
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556:. Retrieved
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530:. Retrieved
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766:Maytag Blue
761:Liederkranz
711:Cheese curd
632:Hoop Cheese
626:Hoop Cheese
408:Bon Appétit
145:Food portal
67:Today, the
46:cheesecloth
17:Hoop cheese
822:Categories
781:Pinconning
721:Colby-Jack
696:Baby Swiss
634:. Vaya.in.
608:2022-06-12
179:References
73:pot cheese
57:shelf life
40:until the
26:pot cheese
701:Bergenost
103:built by
786:Red Hawk
776:Muenster
736:D'Isigny
641:Archived
583:April 8,
558:April 8,
532:April 8,
498:April 8,
473:April 8,
449:April 8,
415:April 8,
391:April 8,
358:April 8,
326:April 8,
292:April 8,
257:April 8,
216:April 8,
131:See also
32:Overview
800:Regions
79:History
791:String
741:Farmer
523:
440:
382:
317:
248:
207:
123:, and
756:Kunik
716:Colby
706:Brick
689:Types
159:Notes
121:cream
105:scale
38:curds
746:Hoop
585:2020
560:2020
534:2020
521:ISBN
500:2020
475:2020
451:2020
438:ISBN
417:2020
393:2020
380:ISBN
360:2020
328:2020
315:ISBN
294:2020
259:2020
246:ISBN
218:2020
205:ISBN
125:salt
117:milk
42:whey
28:.
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601:.
550:.
336:^
285:.
267:^
226:^
187:^
119:,
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667:t
660:v
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
