Eeven as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items. "It's not just plain American [cheese] any more; our customer base is much more willing to try different varieties of cheese, like pepper jack, Swiss, provolone and cheddar," says Mary Anderson, foodservice director for the Wayzata School District in Minnesota.
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