Discover the exceptional benefits of USA Cheese

October 10,2024 0 Rita Ghantous

The USA Cheese Guild has been working hard to increase the exposure of American cheeses across the MENA region. We spoke with Amy Foor, vice president of Foodservice Programs at U.S. Dairy Export Council and Antonio El Khoury, director of culinary programs for USA Cheese Guild MENA, to learn more about the unique characteristics of the cheeses it promotes and the guild’s activities.

Insights into the USA Cheese Guild and its activities

The USA Cheese Guild operates under the U.S. Dairy Export Council, fostering collaboration among professionals in the culinary industry. Specifically, it unites chefs, student chefs, retailers and promoters who have completed the USA Specialist program certification. Thus, the guild aims to enhance awareness of USA cheeses across the MENA region. Furthermore, it focuses on incorporating American cheeses into various culinary applications while promoting retail sector awareness and appreciation.

Popular cheeses in hotels and restaurants

The types of cheese used in the foodservice sector depend largely on the identity of the outlet or institution. For example, fine-dining restaurants and five-star hotels, where the service is more upscale, typically use specialty cheeses and high-quality cheeses.

Fortunately, the United States offers a diverse selection of cheeses that suit all types of foodservice outlets. For instance, there are processed cheeses that are well known worldwide. Additionally, there are natural cheeses with a wide variety of flavors and artisan specialty cheeses. Therefore, these three categories are applicable in various outlets throughout the region.

USA Cheese Guild: Exploring active markets in the Middle East

The USA Cheese Guild launched approximately six years ago and is currently active in the UAE, Saudi Arabia, Kuwait and Qatar through various programs. Notably, it offers the USHE Specialist program for culinary students, professional chefs, retailers and promoters.

Since 2019, the program for chef students and culinary students has made significant contributions in the UAE and Dubai. Additionally, similar programs are implemented in Saudi Arabia, Qatar, Kuwait and occasionally Bahrain. Moving forward, the Guild plans to expand the USHE specialist program for culinary students and professional chefs throughout the entire region within the next couple of years.

What sets USA Cheeses apart

It’s crucial to note that the USA cheese industry initially emerged from European know-how and the expertise of immigrants who settled in the United States and introduced their cheese-making skills, laying the foundation for the industry.

However, a significant difference lies in the regulation of cheese naming. In Europe, producers must adhere to the protected designation of origin (PDO), which limits their creativity and innovation. Conversely, in the United States, the cheese industry enjoys more freedom, allowing for greater innovation without compromising quality in both cheese and milk.

This flexibility fosters versatility in flavors and varieties, positioning USA Cheese as a competitive alternative to European cheese products.

Statistics from the USA Cheese Guild MENA

The United States has over 9.3 million cows, producing 99.1 million metric tons of milk every single year annually.
As the world’s largest cheese producer, the United States exports more cheese than any other country globally today.
U.S. dairy producers create over 1,000 varieties of cheese, including cheddar, parmesan, mozzarella and American originals like Monterey Jack.
At the 2019–2020 World Cheese Awards, the U.S. cheese industry won 132 medals, including World Champion Cheese and 67 bronze.
In the 2020 World Championship Cheese Contest, U.S. cheese makers received 265 medals, including 89 Best of Class and 87 bronze.
Rogue Creamery’s Rogue River Blue won World Champion Cheese at the 2019 World Cheese Awards, a first for the U.S.
The United States produced 5,958 thousand metric tons of cheese in 2019, establishing itself as a global key supplier.
Over the past 20 years, U.S. cheese exports have grown exponentially, driven by innovation, quality and variety offerings.

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About author

Rita Ghantous

Publication Executive

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.