Randy Chandler
Wisconsin is widely known as the Cheese State or America's Dairyland due to its long history of cheese production. The state has a strong dairy industry, with over 10,000 dairy farms and 134 processing plants, making it the largest producer of cheese in the United States. Wisconsin's cheesemaking tradition dates back to the 19th century when European immigrants settled in the state and began dairy farming. By the early 1900s, Wisconsin had become the top cheese producer in the country, and it continues to hold this distinction today, producing over 600 varieties of cheese. The state has a strong reputation for the quality and variety of its cheese, with popular varieties including Brick, Colby, and Cold Pack, which originated in Wisconsin.
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What You'll Learn
Wisconsin's cheese-making history dates back to the 1800s
By the 1910s, cheesemaking was concentrated in the eastern and southern regions of Wisconsin, with Green, Dodge, Iowa, Lafayette, and Sheboygan counties home to a significant number of cheese factories. Wisconsin's cheese production and popularity rose during this decade, and by 1919, the state produced over 63% of all cheese made in the US.
The state continued to solidify its position as a leader in cheese production over the next few decades. In 1921, Wisconsin became the first state to grade cheese according to quality, further cementing its commitment to producing high-quality cheese. By the 1940s, Wisconsin had over 1,500 cheese factories, producing upwards of 500 million pounds of cheese annually.
Wisconsin's cheese-making industry has continued to thrive and expand over the years. In 2019, the state manufactured 3.36 billion pounds of cheese in more than 600 varieties, accounting for about 26% to 27% of all cheese produced in the US. Wisconsin remains the largest cheese producer in the country, known for its quality and variety of cheeses, with approximately 74% of its milk used for cheese production.
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European settlers influenced Wisconsin's cheese-making traditions
Wisconsin's cheesemaking tradition dates back to the 19th century when European settlers were drawn to its fertile fields. Dairy farms soon sprang up, and farmers began producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from her neighbours' cows. By the early 1900s, Wisconsin had become the largest producer of cheese in the United States.
European settlers brought with them their expertise in cheesemaking and a deep love for dairy farming. Over generations, this knowledge and passion for dairy farming became ingrained in Wisconsin's cultural identity. Wisconsin's dairy legacy and cheesemaking traditions were influenced by various European countries, including Switzerland, Italy, France, Germany, Scandinavia, and the Netherlands.
Swiss cheese was one of the first specialty cheeses developed in Wisconsin, with production beginning in Green County in 1869. Italians in Wisconsin made cheeses reminiscent of their native homeland, such as mozzarella, provolone, parmesan, romano, and asiago. The French introduced blue cheese and dessert cheeses like camembert and brie. The Germans contributed their knowledge of muenster and limburger, while Scandinavians brought havarti and bondost-primost, and the Dutch provided expertise in edam and gouda.
The unique environmental factors of Wisconsin's terroir, including its geography, climate, soil, and traditions, also played a pivotal role in shaping the distinctive flavours of the state's cheese. Wisconsin's diverse geography, ranging from rolling hills to fertile plains and its proximity to the Great Lakes, provided an ideal climate for dairy farming. The variation in landscapes also resulted in different soil compositions and microclimates, further influencing the flora and fauna in the region.
Wisconsin's cheesemaking traditions were also supported by advancements in food science in the 1890s. The development of the Babcock test in 1890 by University of Wisconsin-Madison professor Stephen M. Babcock helped ensure cheesemakers received unadulterated milk by measuring butterfat content. Babcock's collaboration with fellow professor Harry Luman Russell led to a better understanding of cheese maturation, discovering that an enzyme they named galactase caused cheese to ripen, rather than bacteria as previously thought.
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Wisconsin is the top cheese producer in the US
Wisconsin is widely associated with cheese and has a long tradition of cheese production. The state's cheesemaking tradition dates back to the 19th century when European immigrants settled in Wisconsin and began dairy farming. These early cheesemakers applied their Old World cheese-making skills to the abundant supply of milk from Wisconsin's fertile lands and pastures.
Wisconsin became the largest producer of cheese in the United States in the early 1900s, and it has maintained this position ever since. In 2019, Wisconsin produced 3.36 billion pounds of cheese in more than 600 varieties, accounting for about 26% to 27% of all cheese made in the country that year. Wisconsin cheese factories produced approximately 50% of all specialty cheeses made in the United States. The state is also the only one in the US that requires that a licensed cheesemaker supervise the making of commercial cheese.
Wisconsin's leadership in cheese production is underpinned by its robust dairy industry. The state has more than 10,000 dairy farms and 134 processing plants, with over 35,000 dairy farms selling milk. Wisconsin's cows produce an average of 13,500 pounds of milk each per year, and approximately 74% to 90% of this milk is used for cheesemaking. The state's dairy industry generated revenues of more than $26 billion annually, with an average dairy farm with 250 producing cows capable of generating up to $1 million in revenues.
Wisconsin's cheese-making heritage, combined with its expertise and adoption of modern technology, has resulted in the state having the most stringent cheese-making standards in the country. Wisconsin was the first state to require cheese grading and licensing of its cheesemakers, and it continues to uphold these rigorous standards today. The state is also the only one to offer a master cheesemaker programme patterned on the strict standards of similar programmes in Europe.
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Wisconsin has over 10,000 dairy farms
Wisconsin's association with cheese dates back to the 19th century when European immigrants settled in the state, attracted by its fertile fields. Dairy farms soon sprang up across Wisconsin, and farmers began making cheese to preserve excess milk. Wisconsin's cheesemaking tradition was born.
In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbouring cows. By the 1910s, the popularity and production of Wisconsin cheese had increased, and by 1919, the state produced over 63% of all cheese made in the US. Wisconsin continued to be the largest producer of cheese in the country in the early 2000s, despite concerns about California's rapidly growing cheese industry.
Wisconsin's leadership in cheese production is underscored by its vast network of dairy farms and processing plants. With over 10,000 dairy farms, Wisconsin boasts an impressive number of milk producers. In 2013, the state's dairy industry produced more than 3.2 billion gallons of milk. This abundance of milk forms the foundation for Wisconsin's cheese-making prowess.
The state's commitment to quality cheese production is evident in its stringent standards. Wisconsin is the only US state that mandates the supervision of commercial cheese-making by a licensed cheesemaker. Additionally, it offers a master cheesemaker programme modelled on rigorous European standards. This focus on quality has solidified Wisconsin's reputation as America's Dairyland.
The economic impact of Wisconsin's dairy industry is significant, generating over $26 billion in annual revenue. The industry supports family-owned farms and provides numerous jobs, accounting for approximately 40% of the state's agricultural employment base. Wisconsin's dairy farms and cheese-making heritage have played a pivotal role in shaping the state's identity and its contribution to the nation's culinary landscape.
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Wisconsin's strict standards for cheese-making
Over the years, Wisconsin has implemented various measures to uphold and enhance its reputation for high-quality cheese production. In 1889, the Wisconsin Legislature created the Office of the Dairy and Food Commissioner to oversee cheese production in the state. Wisconsin also outlawed the sale of filled cheese in 1895 and made significant advancements in food science, such as the development of the Babcock test to ensure the quality of milk used in cheesemaking.
Wisconsin takes its cheese-making standards very seriously, even creating guidelines to protect the integrity and reputation of Wisconsin cheese. These standards include specific rules for grading and flavour profiles. For example, Wisconsin's certified premium-grade AA Cheddar must have a "highly pleasing" flavour, while grade B Cheddar need only be "fairly pleasing."
Wisconsin's dedication to cheese-making excellence has paid off, with the state becoming the largest producer of cheese in the United States. In 2019, Wisconsin produced 3.36 billion pounds of cheese in more than 600 varieties, accounting for about 25-27% of all cheese made in the country that year. The state continues to be a leader in the cheese industry, with its cheese-making expertise and diverse array of cheese types satisfying cheese lovers across the nation.
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Frequently asked questions
Wisconsin is the largest producer of cheese in the United States, with over 10,000 dairy farms and 134 processing plants. In 2019, the state produced 3.36 billion pounds of cheese, accounting for 26-27% of all cheese made in the country that year.
Commercial cheesemaking in Wisconsin dates back to the nineteenth century. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbouring farms. By the 1920s, there were over 2800 cheese factories in the state.
Wisconsin has a long tradition and history of cheese production, dating back to the 19th century when European immigrants settled in the state and began dairy farming. Wisconsin also has fertile fields and abundant pasturelands, making it ideal for milk production.
Several varieties of cheese originated in Wisconsin, including Colby, Brick, Cold Pack, and Limburger. Wisconsin also produces well-known cheeses from other regions, such as Swiss, Mozzarella, Provolone, Parmesan, Romano, and Asiago.
