Cheese Varieties In Wisconsin: A Tasty Tour

Wisconsin is known as the Dairy State, and for good reason. The state has a long history of cheese production, with the industry taking off in the 19th century. Today, Wisconsin produces 600 varieties of cheese, accounting for 30% of the nation's total cheese production. The state is home to over 35,000 dairy farms, with more than 1,800,000 cows producing an average of 13,500 pounds of milk each per year. Approximately 74% of this milk is used to make cheese, resulting in 2 billion pounds of cheese every year. Wisconsin's cheesemakers craft a wide range of cheeses, from traditional varieties brought over by European immigrants to original creations such as Brick and Colby.

Wisconsin's long history of cheese-making

By the 1850s, experts began educating farmers on the importance of temperature and proper storage for cheese-making. However, limited local demand made many farmers sceptical of the value of specialised dairy. The rise and fall of the wheat market influenced the development of the dairy industry, as more dairy farmers entered the market during periods of wheat market stagnation.

Wisconsin's cheese industry experienced significant growth and industrial development between 1860 and 1890, transitioning from farmsteads to factories due to increased dairy product demand. By the end of the Civil War in 1865, there were 30 cheese factories in Wisconsin, and this number had grown to 54 by 1870. The state's cheese manufacturing was concentrated in three counties: Sheboygan, Green, and Jefferson. Wisconsin's cheese was exported to England and New York, with Sheboygan County specialising in this trade.

The state's immigrant population played a significant role in shaping its cheese-making traditions. Swiss immigrants brought their expertise in Swiss cheese production, Italians introduced mozzarella, provolone, and gorgonzola, while the French brought Camembert, Brie, and blue cheeses. Germans contributed Muenster and Limburger, the English brought Cheddar, and Dutch immigrants introduced Gouda and Edam. Wisconsin cheesemakers also developed original varieties, such as Brick and Colby.

By the 1920s, Wisconsin boasted over 2,800 cheese factories, solidifying its reputation as the Dairy State. The state took pride in its cheese-making heritage, blending traditional techniques with modern technology and stringent quality standards. Wisconsin became the first state to grade its cheese for quality in 1921 and to require cheese grading and licensing of its cheesemakers.

Today, Wisconsin continues to be the largest cheese producer in the United States, crafting over 600 different cheese varieties and accounting for approximately 30% of the nation's total cheese production. The state's dairy farms, with their abundant cow population, produce high-quality milk that serves as the foundation for exceptional cheese. Wisconsin's long and rich history of cheese-making has made it synonymous with cheese and the dairy industry in popular culture.

The state's many cheese factories

Wisconsin's cheese-making tradition dates back to the 19th century when European immigrants settled in the state, attracted by its fertile fields. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory in Lake Mills, using milk from her neighbours' cows. By the end of the Civil War, there were 30 cheese factories in the state, and by 1870, this number had grown to 54.

The state's Swiss immigrants were among the first to bring their Old-World cheese-making traditions to Wisconsin, producing Swiss cheese in the state as early as 1869. Italians introduced mozzarella, provolone, and gorgonzola, while the French brought Camembert, Brie, and a variety of blue cheeses. Germans contributed Muenster and Limburger, the English brought cheddar, and Dutch immigrants introduced Gouda and Edam.

Wisconsin cheesemakers also developed original cheeses, such as Brick and Colby. By the 1920s, there were over 2,800 cheese factories in the state, and Wisconsin became the first state to grade its cheese for quality in 1921. Today, Wisconsin continues to be the largest cheese producer in the United States, with over 1,200 cheesemakers contributing to its reputation as "the Dairy State." The state produces 2 billion pounds of cheese annually, accounting for 30% of the nation's total cheese production.

Wisconsin's cheese-making industry is known for its stringent standards and the skilled craftsmanship of its cheesemakers. The state offers a master cheesemaker program, patterned on the rigorous standards of similar programs in Europe, and is the only U.S. state that requires a licensed cheesemaker to supervise the making of commercial cheese.

Wisconsin's strict cheese-making standards

Wisconsin has benefited from the practices and traditions of its early European settlers, and the state has continued to build on this foundation over the years. The state has a reputation for producing high-quality cheese, and to maintain this reputation, Wisconsin implemented several measures to ensure the quality of its cheese. The state was the first to require cheese grading and licensing of its cheese makers, setting a precedent for stringent standards.

Wisconsin is also the only U.S. state that requires a licensed cheesemaker to supervise the making of commercial cheese. This ensures that the cheese produced meets certain standards of quality and safety. In addition, Wisconsin is the only state to offer a master cheesemaker program, which is based on the rigorous standards of similar programs in Europe. This program further elevates the state's cheese-making expertise and reinforces its commitment to producing high-quality cheese.

The state's dedication to quality is evident in the variety and quantity of cheese produced. Wisconsin's cheese-making industry produces 2 billion pounds of cheese annually, contributing to 30% of the nation's total cheese production. The state offers more than 250 types of cheese, including well-known varieties such as mozzarella, cheddar, and Swiss cheese, as well as original creations like Brick and Colby. Wisconsin's skilled cheesemakers continue to uphold the state's strict cheese-making standards, ensuring that its cheese remains exceptional and renowned.

The state's dairy farms and cows

Wisconsin's dairy industry has a long and proud history, with dairy farms and cheesemaking traditions dating back to the 1840s. The state is known for its fertile fields, which attracted European immigrants who settled in the region and began farming. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from her neighbours' cows. Over time, dairy farms sprang up across the state, and Wisconsin earned its nickname, "the Dairy State".

Today, Wisconsin continues to be one of the largest producers of dairy products in the United States. As of 2013, the state boasts over 1,200 different cheesemakers, contributing to its reputation as a cheese powerhouse. Wisconsin is the top cheese-producing state in the country, with more than 600 varieties of cheese made there. This diverse range includes mozzarella, cheddar, Parmesan, Romano, Asiago, muenster, gorgonzola, gouda, provolone, and feta, among others.

The state has a high concentration of dairy farms and cows, with approximately 5,661 licensed dairy herds as of 2023. While the number of farms has declined in recent years due to economic struggles and farmers reaching retirement age, the cow population has remained steady. As of November 2023, Wisconsin was home to around 1,270,000 dairy cows, with an average of 221 cows per farm. The largest concentrations of dairy farms and cows are typically found in areas with good crop land and a strong milk production infrastructure.

Wisconsin's dairy farms vary in size, ranging from small operations with 50 cows to large farms with thousands of cows. The average number of cows per farm has increased over time, growing from 42 in 1983 to 221 in 2023. This growth in herd size has contributed to the state's milk production, which continues to climb despite the declining number of farms.

The state's dedication to dairy farming and cheesemaking has earned it national and international recognition. Wisconsin's cheesemakers have won numerous awards, showcasing their expertise and the high quality of their products. The state's infrastructure, from farms to processors, haulers, and government support, further solidifies its position as a leader in the dairy industry.

Popular types of cheese made in Wisconsin

Wisconsin has a long history of cheese production, with the state being widely associated with cheese and the dairy industry. Wisconsin's cheesemaking tradition dates back to the 19th century when European immigrants, attracted by its fertile fields, settled in the state. Dairy farms soon sprang up, and farmers began producing cheese to preserve excess milk.

Wisconsin has been the largest cheese producer in the United States since 1910, with a production of 2.4 billion pounds of cheese in 2006. The state produces 600 varieties of cheese, which is more than double the amount produced by California, the runner-up state. Wisconsin is also the only state that requires a licensed cheesemaker to supervise the making of commercial cheese and offers a master cheesemaker program.

Mozzarella

Mozzarella is the most popular cheese variety in Wisconsin and the United States. It is a "pasta filata" cheese, made by dipping curds in hot water and then stretching them. Wisconsin produces about 986 million pounds of mozzarella annually, which is equivalent to the weight of more than 30 Leaning Towers of Pisa.

Cheddar

Cheddar, which can be golden or white, ranges in flavor from mild to sharp and becomes increasingly crumbly with age. Wisconsin still makes more cheddar than any other state, and it is often aged in caves.

Italian Cheeses

Wisconsin produces several Italian cheese varieties, including hard cheeses such as Parmesan, Romano, and Asiago. Wisconsin cheesemakers have also perfected the art of making mozzarella and provolone, using traditional Italian techniques.

American Cheese

While processed American cheese may not be a foodie favorite, it serves an important purpose. The blending and pasteurization it undergoes stops the aging process, giving it a longer shelf life and making it easily meltable.

Swiss Cheese

Swiss cheese was one of the first Old-World cheeses produced in Wisconsin, brought to the state by Swiss immigrants. The modernization of its production in America involved wrapping the ripening cheese in plastic to allow CO2 to escape while retaining moisture, thus enabling the production of Swiss cheese in blocks without a hard, inedible rind.

Gouda

Gouda was originally sold in a Dutch market town but was brought to Wisconsin by immigrants. Today, some of the best Gouda in the world is made in western Wisconsin.

Limburger

Chalet Cheese Co-op is the sole American producer of Limburger, a stinky and creamy cheese. The complex process of making preserved Limburger is carefully handcrafted by certified Master Cheesemaker Myron Olson.

Muenster

Muenster is a semi-soft cheese, likely evolved from French and German semi-soft cheeses, but has been made popular in Wisconsin.

Queso Oaxaca

Cesar's Cheese, founded by Mexican immigrant Cesar Luis, specializes in queso Oaxaca, a hand-stretched string cheese that has won multiple awards, including first place for 'Best of Class' at the 2010 American Cheese Society competition.

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