The high food value and palatability of properly made cheese arc not fully appreciated by the people of the United States. That is indicated by their low per capita consumption of this fine dairy. product. In 1922 the consumption of cheese per person in the United States was 3.7 lbs. while in some European countries it was four or five times that amount. Among the larger nations the United States is ninth in per capita cheese consumption.
Goss, E. F., "Soft Cheeses that are Easily Made" (1924). Circular. Paper 94.