One of the largest cheddar cheeses was produced in Wisconsin in 1964.
Weighing 15,690 kg (34,591 lb), the cheese puck was made for the New York World's Fair. For its production was used daily portion of milk from 16,000 cows.
The most controversial topping, pineapple, was added by a Greek immigrant, Sam Panopoulos, to a pizza served in his restaurant, Satellite, in Chatham, Canada.