Andy Montoya
Wisconsin has a long history of cheese production, dating back to the 19th century when European immigrants brought their cheesemaking traditions to the state. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, and the state has been associated with cheese ever since. Wisconsin is the largest cheese producer in the United States, with 600 different cheese varieties and 25.4% of all cheese produced in the country coming from the state in 2014. Wisconsin's cheese scene has grown and diversified, with classic cheddars and innovative new cheeses like Monroe, a brine-washed double-cream, and Bandaged Cheddar from Bleu Mont Dairy, considered some of the best in the state. With its strong cultural heritage, Wisconsin is known for its cheese, but how does it stack up against cheeses from the rest of the world?
| Characteristics | Values |
|---|---|
| Cheese production in 2006 | 2.4 billion pounds |
| Cheese production in 2007 | Not found |
| Cheese production in 2010 | 2.6 billion pounds |
| Cheese production in 2014 | 2.9 billion pounds |
| Cheese production in 2017 | 3.37 billion pounds |
| Percentage of cheese produced in the US in 2014 | 25.4% |
| Number of cheese varieties | Over 600 |
| Number of cheese factories in the 20th century | Over 1,500 |
| Year of the first commercial cheese factory | 1841 |
| Number of awards won by Green County cheesemakers | Not found |
| Number of international awards won by cheesemakers from Monroe, WI | Not found |
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What You'll Learn
Wisconsin's cheese-making history
Wisconsin has a long and rich history of cheese production, with a strong cultural heritage associated with cheese and the dairy industry. The state's cheesemaking tradition dates back to the 19th century when European immigrants, attracted by its fertile fields, settled in Wisconsin and established dairy farms. These immigrants brought with them traditional cheese-making skills from their homelands, including Germany, France, Switzerland, Holland, Italy, and Scandinavia.
In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from her neighbours' cows. However, some scholars argue that the industrialization of the cheese industry in the state was slow, and the definition of a "cheese factory" is ambiguous. Nonetheless, by the late 19th century, Wisconsin had witnessed significant growth in cheese production, with the number of cheese factories increasing from 30 in 1860 to over 700 in 1880. This growth mirrored the expansion of dairy farming in the state.
Wisconsin became known for its cheese production, with operations concentrated in specific counties. For example, Sheboygan County primarily produced cheddar cheese, while Green County specialized in Swiss and Limburger cheese. By the early 20th century, Wisconsin had solidified its reputation as a major cheese-producing state, with over 1,500 cheese factories churning out more than 500 million pounds of cheese annually.
Wisconsin's cheese industry continued to thrive and expand over the years. In 2006, the state produced 2.4 billion pounds of cheese, maintaining its top ranking despite competition from other states like California. Wisconsin's cheese production rose to 2.6 billion pounds in 2010 and further increased to 2.9 billion pounds in 2014, accounting for 25.4% of all cheese produced in the U.S. Wisconsin has proudly held the title of the largest cheese producer in the United States since 1910.
Wisconsin takes its cheese seriously, and it is the only U.S. state that requires a licensed cheesemaker to supervise the making of commercial cheese. It also offers a master cheesemaker program, modelled after rigorous European standards. Wisconsin's skilled cheese makers produce more than 250 varieties of cheese, including exceptional varieties like mozzarella, provolone, parmesan, Romano, and Asiago. The state's abundant milk supply, coupled with the expertise of its cheese makers, has cemented Wisconsin's reputation for producing exceptional cheese.
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Wisconsin's cheese production
Wisconsin has a long history of cheese production, dating back to the 19th century when European immigrants settled in the state and brought their cheesemaking traditions. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, and by the early 2000s, the state was home to over 1,500 cheese factories, producing more than 500 million pounds of cheese per year. Wisconsin has continued to be a major player in the American dairy market, with its cheese production reaching 2.4 billion pounds in 2006, accounting for the largest cheese production in the United States. In 2010, Wisconsin's cheese production rose to 2.6 billion pounds, and by 2014, it had reached 2.9 billion pounds, making up 25.4% of all cheese produced in the US. In 2017, Wisconsin set a new record by producing 3.37 billion pounds of cheese, further solidifying its dominance in the industry.
Wisconsin's cheese industry offers a diverse range of products, with over 600 different cheese varieties. The state is known for its classic cheddars, aged between two and 13 years, as well as innovative new cheeses. For example, Tim Mulcahy, the owner of Brennan's Cellars, recommends the fresh Basil Farmers cheese made by master cheesemaker Steve Stettler at Decatur Dairy. Another unique cheese from Wisconsin is Monroe, a brine-washed double-cream cheese made by Roth Cheese, known for its rich, buttery texture and creamy, fruity flavour.
The state also has a strong cultural heritage associated with cheese, with some cheesemakers even shaping their products like the map of Wisconsin. Wisconsin is the only US state that requires a licensed cheesemaker to supervise the making of commercial cheese, and it also offers a master cheesemaker program modelled on rigorous European standards. This commitment to quality and tradition has made Wisconsin cheese widely recognised, with some considering it to be the best in the world.
Wisconsin's cheese scene has evolved and expanded over the years, with a new generation of cheesemakers embracing small-batch artisan production and experimenting with cow, sheep, and goat milk products. This blend of traditional expertise and innovative spirit has contributed to the state's reputation for cheese excellence. Wisconsin's dairy industry continues to thrive, and its cheese remains a source of pride and cultural identity for the state.
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Wisconsin's cheese varieties
Wisconsin has a long and rich history of cheese production, dating back to the 19th century. The state has become widely associated with cheese and dairy, with its cheesemaking tradition stemming from European immigrants who settled in the region, attracted by its fertile fields. Dairy farms soon became commonplace, and farmers began producing cheese to preserve excess milk. Wisconsin's first commercial cheese factory was established by Anne Pickett in 1841, using milk from neighbouring cows.
Over a century later, Wisconsin was home to over 1,500 cheese factories, producing upwards of 500 million pounds of cheese annually. The state has continued to expand its cheese production, reaching 2.4 billion pounds in 2006, and 2.9 billion pounds in 2014, accounting for 25.4% of all cheese produced in the United States that year. Wisconsin remains the largest cheese producer in the country, crafting over 600 different cheese varieties.
The state takes its cheese seriously; it is the only state in the U.S. that requires a licensed cheesemaker to supervise the making of commercial cheese. Wisconsin also offers a master cheesemaker program, modelled after rigorous European standards. This program ensures the consistent quality of the state's cheese products. Wisconsin's cultural heritage is so intertwined with cheese that some cheesemakers even shape their products like the state's map.
Some of the popular varieties of cheese produced in Wisconsin include:
- Cheddar: A classic, versatile cheese that can range from mild to sharp in flavour.
- Colby: A mild, semi-soft cheese with a creamy texture and a slightly sweet flavour. It was first produced in Colby, Wisconsin, in 1885.
- Monterey Jack: A mild, white cheese with a creamy texture, often used in Mexican dishes like quesadillas and burritos.
- Brick: A strong, creamy cheese with a pungent aroma and a slightly crumbly texture. It was first produced in Wisconsin in the 1870s.
- Muenster: A semi-soft cheese with a mild, buttery flavour and a smooth texture.
- Gouda: A popular Dutch-style cheese with a sweet, nutty flavour and a firm texture.
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Wisconsin's cheese awards
Wisconsin has a long and rich history of cheese production, dating back to the 19th century when European immigrants settled in the state and began dairy farming. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, and by the 20th century, the state was home to over 1,500 cheese factories, producing more than 500 million pounds of cheese annually. Wisconsin has continued to be a major player in the cheese industry, with production increasing to 2.9 billion pounds of cheese in 2014, accounting for 25.4% of all cheese produced in the United States.
Wisconsin's cheese has gained recognition not just for its quantity but also for its quality. Wisconsin is the only state in the U.S. that requires a licensed cheesemaker to supervise the making of commercial cheese, and it also offers a master cheesemaker program with rigorous standards based on European models. As a result, Wisconsin cheeses have taken top prizes at prestigious national and international competitions, including the World Cheese Championship, the U.S. Cheese Championship, and the American Cheese Society Competition.
The state's strong cultural heritage and identity are often linked to cheese, with some cheesemakers even shaping their products like the map of Wisconsin. This association has been noted in popular culture, with a 2006 New York Times article commenting on how "cheese is the state's history, its pride, its self-deprecating, sometimes goofy, cheesehead approach to life."
While Wisconsin may face competition from other states like California, its longstanding tradition and dedication to the craft of cheesemaking continue to solidify its reputation for producing some of the best cheeses in the country and on the international stage. The state's numerous awards and its dominant position in the U.S. cheese market speak to the high quality and variety of Wisconsin cheeses.
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Wisconsin's best cheeses
Wisconsin has a long tradition and history of cheese production and is widely associated with cheese and the dairy industry. In 2017, Wisconsin produced a record-setting 3.37 billion pounds of cheese, accounting for 26.6% of the country's entire output.
Wisconsin is known for producing over 600 different cheese varieties, and it is the only US state that requires that a licensed cheesemaker supervise the making of commercial cheese. It is also the only state to offer a master cheesemaker program, modelled on European standards.
Some of the best cheeses produced in Wisconsin include the award-winning Pleasant Ridge Reserve and Rush Creek Reserve from Uplands cheesemaker Andy Hatch. Virginie Ok, owner of La Kitchenette, recommends Bleu Mont Dairy's Bandaged Cheddar, which is extra tasty and flavourful, similar to Comté from France. The aging process brings a crunchy texture and a balance of salty and floral flavours. Tim Mulcahy, owner of Brennan's Cellars, recommends cheddars aged between two and 13 years, as well as the fresh Basil Farmers cheese from master cheesemaker Steve Stettler at Decatur Dairy. Another unique cheese to Wisconsin is Monroe, made by Roth Cheese, a brine-washed double-cream that is semi-soft with a rich, buttery, creamy, and fruity flavour.
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Frequently asked questions
Wisconsin is widely associated with cheese and has a long history of cheese production, dating back to the 19th century. It is the largest cheese producer in the United States, making over 600 varieties and accounting for 25.4% of the country's cheese production as of 2014. Wisconsin cheese has a strong cultural heritage and is known for its quality. However, whether it is the "best" is subjective and depends on individual taste preferences.
Some renowned cheeses from Wisconsin include Bandaged Cheddar from Bleu Mont Dairy, Rush Creek Reserve, and Pleasant Ridge Reserve by Uplands Cheese Company. Wisconsin cheesemaker Marieke Penterman has also gained recognition for her Gouda cheese, beating Dutch products in international competitions.
Wisconsin has a rich dairy history, with European immigrants bringing their cheesemaking traditions to the state in the 1800s. The state has a large number of cheese factories, and its cheesemakers are dedicated to their craft, constantly innovating and collaborating. Wisconsin is the only US state that requires a licensed cheesemaker to supervise commercial cheese production and offers a master cheesemaker program.
You can purchase cheese from specialty grocers, cheese shops, or directly from cheese factories in Wisconsin. Local markets and shops in Wisconsin often feature a wide variety of cheeses made in the state.
