Bushra Griffith
Wisconsin is known as America's Dairyland, and for good reason. The state has a long history of cheese production, dating back to the 19th century when European immigrants began to settle in the area. Today, Wisconsin is the largest cheese producer in the United States, crafting over 600 different cheese varieties and leading the nation in the production of many popular types of cheese.
| Characteristics | Values |
|---|---|
| Number of cheese varieties | Over 600 |
| Number of dairy farms | 11,400 |
| Number of cheese plants | 126 |
| Total U.S. cheese production | 2 billion pounds |
| Percent of total U.S. production | 80% (Cold Pack & Cheese Food), 67% (Muenster), 43% (Brick), 26% (Cheddar), 25% (Mozzarella) |
| Number of licensed cheesemakers | 1,290 |
| Number of cows | Over 1,000,000 |
| Amount of milk produced by cows in Wisconsin per year | Over 23 billion pounds |
| Amount of milk used to make cheese | 90% |
| Amount of cheese produced per year | Over 2 billion pounds or 2.8 billion pounds |
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What You'll Learn
Wisconsin's cheese-making history
Wisconsin has a long tradition and history of cheese production and is widely associated with cheese and the dairy industry. Wisconsin's cheesemaking tradition dates back to the 19th century when European immigrants settled in Wisconsin, drawn to its fertile fields. Dairy farms soon sprang up across the state, 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 1860, there were 30 cheese factories in Wisconsin, growing to over 700 in 1880. The industrialization of the cheese industry in the state was slow, and large-scale production started in the mid-1800s. In 1858, Smith obtained the state's first cheese vat and became the first cheesemaker to market outside Wisconsin, shipping barrels of cheese to Chicago. Between 1860 and 1890, Wisconsin dairying experienced a revolution of industrial development, moving from the farmstead to the factory due to increased demand for dairy products and a shift from wheat to dairy.
By the 1920s, over 2,800 cheese factories existed in Wisconsin, producing more than 500 million pounds of cheese per year. Wisconsin also became the first state to grade its cheese for quality in 1921. Wisconsin has continued to lead the nation in cheese production, with over 126 cheese plants producing more than 350 varieties of cheese. Wisconsin is the only state that requires a licensed cheesemaker to supervise the making of commercial cheese and offers a master cheesemaker program modelled on European standards.
Wisconsin is known for its original cheeses like Brick, Colby, and Cold Pack or Club Cheese, invented in Wisconsin bars in the late 19th century. The state has held the title of the largest cheese-producing state in the US since 1910, producing 2.4 billion pounds of cheese in 2006. Wisconsin's cheese production mirrors its dairy farming, with 11,400 dairy farms and 1,000,000 cows, producing more than 23 billion pounds of milk annually.
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The state's dairy farms and cheese plants
Wisconsin is known as "America's Dairyland" and is famous for its cheese and dairy production. The state is home to more than 126 cheese plants—more than any other state in the country. These cheese plants produce over 600 different cheese varieties, nearly double that of any other state. Wisconsin also leads the nation in the number of dairy farms, with 11,400 farms producing more than 23 billion pounds of milk every year. This accounts for about 14% of the country's total milk supply.
Wisconsin's cheesemaking tradition dates 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, using milk from her neighbours' cows. By the early 20th century, over 90% of farms in Wisconsin were dairy farms, and the state was home to more than 1,500 cheese factories. Today, Wisconsin continues to be the largest cheese producer in the United States, with cheesemakers using about 90% of the state's milk supply to make more than 2 billion pounds of cheese annually.
Wisconsin is the only state in the US that requires cheese production to be performed or supervised by a licensed cheesemaker. It is also the only state to offer a master cheesemaker program, modelled after similar programs in Europe. Wisconsin cheesemakers must follow stringent state standards for cheesemaking and overall dairy product quality. The state also requires cheese to be graded for quality, ranging from grade A to grade D, and producers must label the age, moisture, and milkfat content.
In addition to cheese, Wisconsin dairy farms produce a variety of other products, including milk and butter. As of 2008, Wisconsin produced 22% of the butter in the US, totaling 361 million pounds. Similar to cheese makers, buttermakers in Wisconsin are required to hold a license to produce butter, the only state in the US with this requirement. Wisconsin dairy farms also offer hands-on experiences for visitors, such as milking cows and learning about farm life.
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Cheese-making process
Wisconsin is the largest cheese producer in the United States, with over 600 different cheese varieties. The state has a long and rich history of cheese production, dating back to the 19th century when European immigrants settled in the region and began dairy farming. Today, Wisconsin is home to numerous cheese plants and factories, producing a vast array of cheese types, styles, and varieties.
The cheese-making process in Wisconsin is a fine-tuned art, with stringent standards in place to ensure the highest quality. The state's skilled cheesemakers utilise about 90% of its milk supply, which amounts to over 2 billion pounds of cheese annually. This process begins with the dairy farms themselves, where cows produce an average of 5 to 6 gallons of milk per day, contributing to the state's ample milk supply.
The next step in the cheese-making process is the transformation of milk into cheese. This involves separating the curds from the whey, a crucial step in the creation of cheese curds, which are the freshest form of cheddar. Once the whey is drained, the cheese curds remain and can be moulded and shaped. Different cheeses require variations in this process, such as mozzarella and provolone, which involve dipping the curd in hot water and then stretching and pulling it like taffy before moulding.
The history of cheesemaking in Wisconsin has played a significant role in shaping the process. In the early days, cheese was often made on individual farms, and each producer had their own unique method, resulting in inconsistent taste and quality. Over time, experts emphasised the importance of temperature control and proper storage, and the move from farmstead to factory production allowed for more uniform quality. The invention of Babcock's butterfat test in 1890 further ensured the quality of the milk used in cheesemaking.
Wisconsin's cultural diversity has greatly influenced its cheese-making process, with immigrants from various European countries bringing their traditional cheesemaking techniques. Swiss cheese, for example, was among the first Old-World cheeses produced in the state, introduced by Swiss immigrants. Italians brought their expertise in mozzarella, provolone, and gorgonzola, while the French contributed Camembert, Brie, and blue cheeses. Germans introduced Muenster and Limburger, the English brought Cheddar, and Dutch immigrants shared their knowledge of Gouda and Edam. Additionally, Wisconsin cheesemakers have also developed original cheeses unique to the state, such as Brick and Colby.
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Cheese factories and tours
Wisconsin has a long history of cheese production, dating back to the 19th century. In 1841, Anne Pickett established the state's first commercial cheese factory, and by the 20th century, Wisconsin was home to over 1,500 cheese factories. Today, Wisconsin is the largest cheese producer in the United States, with over 126 cheese plants that produce more than 350 varieties of cheese. The state is also the first in the production of many popular cheese varieties, including Cheddar, American, Mozzarella, Brick, Mueller, and Limburger.
For those who want to learn more about the cheese-making process and taste some delicious cheese, there are plenty of cheese factories and tours to visit in Wisconsin. Here are some top destinations for a dairy-themed trip:
Ellsworth Cooperative Creamery
Located in the "Cheese Curd Capital of Wisconsin," this creamery produces white cheddar cheese curds and other creamery products. Ellsworth hosts the Cheese Curd Festival every summer, featuring cheese curds, craft beers, local wines and ciders, live music, and food vendors.
LaClare Family Creamery
Northeast of Fond du Lac, this goat cheese manufacturer offers a self-guided tour that includes a visit to their goat farm. The on-site cafe serves farm-to-table dishes, and their shop offers a variety of cheeses, wine, ice cream, and other specialty products.
Door County Creamery
This cheese shop and goat dairy farm in Door County allows guests to sample locally made cheeses and homemade gelato. Visitors can witness the cheese-making process through a viewing window during their visit.
Carr Valley Cheese La Valle
The most decorated cheese company in the U.S., Carr Valley invites visitors to come early to watch the masters at work crafting their award-winning cheeses. Their Sauk City location, The Carr Valley Cheese Store, offers a wide variety of cheeses, including Ba Ba Blue goat cheese, Bacon Bread Cheese, and Cocoa Cardona.
Widmer's Cheese Cellars Factory
This third-generation cheese factory in Theresa features a viewing area for visitors to witness the unique cheese-making process. They produce a variety of cheeses, including cheddar, brick, and Colby.
Union Star Cheese Factory
This factory in Freemont offers tours that include stops at pivotal steps in the cheese-making process, followed by a cheese tasting. Visitors can purchase their favourite cheeses from the attached retail store.
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Cheese varieties and production
Wisconsin has a long and rich history of cheese production, dating back to the 19th century when European immigrants, attracted to its fertile fields, settled in the state. Today, Wisconsin is the largest cheese producer in the United States, crafting over 600 different cheese varieties and contributing 26% of the country's cheese. The state is renowned for its stringent standards in cheesemaking and dairy product quality, ensuring the consistent excellence of its cheese products.
Wisconsin's cheese-making tradition began with dairy farms that sprang up across the state. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, marking the start of the state's commercial cheese production. Over time, Wisconsin's cheese industry flourished, and by the 20th century, the state boasted more than 1,500 cheese factories, collectively producing over 500 million pounds of cheese annually. This legacy continues today, with Wisconsin leading the nation in several aspects of cheese production and variety.
The state is home to more than 126 cheese plants, the highest number in the country, and these plants produce over 350 varieties, types, and styles of cheese. Wisconsin's dairy farms, totalling 11,400, produce an impressive 23 billion pounds of milk annually, accounting for approximately 14% of the country's total milk supply. This abundant milk supply is efficiently utilised, as cheesemakers in Wisconsin use about 90% of the state's milk to craft more than 2 billion pounds of cheese each year.
Wisconsin's mastery in cheesemaking is further exemplified by its ranking as the top producer of several popular cheese varieties, including Cheddar, American, Mozzarella, Brick, Muenster, and Limburger cheeses. The state's stringent standards for cheesemaking are evident in its requirement for licensed cheesemakers to supervise the production of commercial cheese, a mandate unique to Wisconsin. Additionally, the state offers a master cheesemaker program modelled on the rigorous standards of similar European programs, further elevating the expertise and craftsmanship of its cheesemakers.
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Frequently asked questions
Wisconsin is the largest cheese producer in the United States, making over 600 different cheese varieties.
Wisconsin dairy farms produce more than 23 billion pounds of milk every year, about 14% of the country's total milk supply. Wisconsin cheesemakers use 90% of the state's milk supply to make more than 2 billion pounds of cheese every year.
Wisconsin has 126 cheese plants, more than any other state, and 1,290 licensed cheesemakers, which is also more than any other state. Wisconsin ranks first in the production of many popular cheese varieties, including Cheddar, American, Mozzarella, Brick, Muenster, and Limburger cheeses.
