Cheese biscuits were introduced to America in 1856 as a way of keeping the British busy while the Americans were busy fighting for the independence of the United States.
The biscuit was popular because it was inexpensive, quick to make and had a nice crispy, crumbly exterior.
The British government took notice and began to make their own, a practice known as “cheese making.”
By the late 19th century, British cheesemakers were producing some 2 million pounds of cheese per year, and American cheese makers had reached a peak of 500 million pounds a year by the turn of the century.
Cheese biscuits became the go-to snack in America during World War I, and they were widely adopted as a national snack during World Wars I and II.
Today, there are about 1 million different types of cheese biscuits on the market.
American cheese biscuit manufacturers are mostly American, but they also produce products from abroad, including Italy, China and Australia.
Cheese biscuit makers also make their products from the United Kingdom, Germany, Italy and France, according to the American Cheese Board, a trade group.
American Cheese Boards director, Joe Gillett, told National Geographic that “the cheese biscuits are popular with all kinds of families.”
One of the most popular cheesemaking recipes is made from the traditional recipe for French brioche, which uses a flour called moule.
French brioches are baked for about four hours, and when they are done, they are then eaten with a slice of bread.
American cheesemaker Jack Daniels made a recipe for a cheese biscut called “Pineapple” that was served in restaurants across the country.
GilleTT told National Magazine that, when the biscuit is ready, a mixture of ground cheese, sugar, and spices is added to the brioche.
After it is mixed, the mixture is placed on a flat baking sheet, and it is baked at 350 degrees for 45 minutes, or until the mixture begins to brown.
It is then removed from the oven and served with a side of butter.
“You can’t really do it any other way,” he said.
The flavor is a bit too mild for some people.
But GilleTts favorite is a recipe called “Crispy,” which is made with sugar and flour.
GILLETT says that the flavor is more intense when it is eaten with butter, as opposed to brioche or brioche and sugar.
“I think that’s what makes it a great biscuit,” he added.
The National Geographic team was able to speak with some of the cheesemake makers that make cheese biscuits in the United, Europe and Asia.
All the cheesymakers told us that they are trying to incorporate more local ingredients into their products, such as spices, flour and salt.
The makers of the Italian cheesemakes, such Asante, have begun to add salt and sugar to their products.
And there are many new cheesemakers in the U.S. that are making their products more flavorful and healthier.
“They are using different types and different types are trying different flavors,” said Jack Daniels, the American cheese board’s director.
The American Cheese Association has developed a food stamp program to help these new cheesemaker-based businesses grow.
They have even created a program to give out cheese biscuettes to low-income families.
GILLETT told the National Magazine team that American cheese manufacturers are looking to expand their production to other parts of the world, especially the Middle East.
The cheese makers are also working on creating their own brand, which could be even more appealing to people in developing countries.
“We are really trying to get to the next level,” Gillet said.
“People are getting used to American cheese and we’re trying to bring that flavor back to the U-M community.”
The National Magazine crew also spoke with two of the leading cheesemakery makers in the Middle Eastern countries of Jordan and Saudi Arabia.
“A lot of the work that we do here is about bringing the flavor back into the Middle West,” said Abu Dhabi-based Mohammed Al-Hajri, who was a cheesemonger at Al-Qassem Cheese, a major cheese manufacturer in Saudi Arabia before his retirement.
Al-Rasheed, a Jordanian cheesemakin who is currently working with American cheese maker Jack Daniels in Jordan, told the magazine team that his company has been making cheesemouches in Jordan for decades.
He said the U.-M program is the perfect example of American cheese making in the region.
“It is really good to be in a country that loves American cheese,” he explained.
“And, when we were in the States, the best cheesememakers and the best baker were all from the U.”
Gilleott said the program was important to him and that it gives him a chance to meet people who love the products that he makes.
“As I grow as