Kamil Perry
Wisconsin has a long history of cheese production, with the state being widely associated with cheese and the dairy industry. Wisconsin produces 600 varieties of cheese, which is more than double the amount of cheese produced by the runner-up state, California. Wisconsin is particularly known for its mozzarella, producing about 986 million pounds of it annually. However, the state also produces many other Italian varieties, including hard cheeses such as Parmesan, Romano, and Asiago.
| Characteristics | Values |
|---|---|
| Number of cheese varieties produced | 600 |
| Commercial cheese factory established | 1841 |
| Number of cheese factories in the 20th century | 1,500 |
| Annual cheese production in the 20th century | 500 million pounds |
| Annual mozzarella production | 986 million pounds |
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What You'll Learn
Wisconsin produces 600 varieties of cheese
Wisconsin is known for its cheese, with a long history of cheese production dating back to the 19th century. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from her neighbours' cows. A century later, Wisconsin was home to more than 1,500 cheese factories, producing more than 500 million pounds of cheese per year. Today, Wisconsin produces 600 varieties of cheese, more than double the amount produced by the runner-up state, California.
Wisconsin's cheesemaking tradition began with European immigrants who settled in the state, drawn to its fertile fields. Dairy farms soon sprang up, and farmers began producing cheese to preserve excess milk. Wisconsin is now widely associated with cheese and the dairy industry, with the state even being nicknamed "America's Dairyland".
Wisconsin produces a wide range of cheeses, including many Italian varieties such as Parmesan, Romano, and Asiago. Wisconsin also produces large quantities of mozzarella, with about 986 million pounds made annually. This is due in part to America's love of pizza, as mozzarella is a "pasta filata" cheese that melts easily. Wisconsin is also known for producing feta, typically made with cow's milk rather than the traditional sheep or goat milk used in Greece.
In addition to its cheese production, Wisconsin is known for its unique cheese culture. This includes the "cheese head", a type of cheese carving that has become a symbol of the state's pride and goofy approach to life. The first cheese head was carved out of a couch cushion, and today it is common to see people sporting cheese heads at events such as football games. Wisconsin also has many farmers' markets where visitors can sample different kinds of cheeses, such as the Dane County Farmers' Market.
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Wisconsin is known for cheese carving
Wisconsin is known for its cheese carving, specifically the 'cheese head'. The first cheese head was carved out of a couch cushion. Wisconsin is also known for its cheese production, with a long history of cheesemaking that dates back to the 19th century. European immigrants who settled in Wisconsin were drawn to its fertile fields, and soon dairy farms began to spring up across the state. Wisconsin produces 600 varieties of cheese, which is more than double the amount produced by the runner-up state, California. Wisconsin is also the largest producer of mozzarella in the US, making about 986 million pounds of it annually. Wisconsin is also known for producing Italian cheeses such as Parmesan, Romano, and Asiago.
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Wisconsin's cheesemaking tradition dates back to the 19th century
Wisconsin is known for its Italian-style cheeses, including Parmesan, Romano and Asiago, as well as for its mozzarella, of which the state produces about 986 million pounds annually. Wisconsin is also known for its processed cheese, which has a longer shelf life and melts easily.
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Wisconsin produces about 986 million pounds of mozzarella annually
Wisconsin is known for its cheese, with a long history of cheese production. In fact, it produces 600 varieties of cheese, which is more than double the amount produced by the runner-up state, California. Wisconsin produces about 986 million pounds of mozzarella annually, which is equivalent to the weight of more than 30 Leaning Towers of Pisa. This is due to America's love of pizza, as mozzarella is a "pasta filata" cheese, which means it's made from curds that are dipped in hot water and then stretched, allowing it to melt easily.
Wisconsin's cheesemaking tradition dates back to the 19th century when European immigrants settled in the state and 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 neighbours' cows. A century later, Wisconsin was home to more than 1,500 cheese factories, producing more than 500 million pounds of cheese per year.
Today, Wisconsin is still widely associated with cheese and the dairy industry. In addition to mozzarella, Wisconsin produces a variety of Italian cheeses, including hard cheeses such as Parmesan (nicknamed "the king of Italian cheese"), Romano, and Asiago. Wisconsinites and Italians share a deep appreciation for cheese, and the state is even known for a unique form of cheese carving called the "cheese head".
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Wisconsin produces Italian varieties of cheese
Wisconsin has a long history of cheese production, with the state being widely associated with cheese and the dairy industry. Wisconsin produces 600 varieties of cheese, more than double the amount of cheese produced by the runner-up state, California.
Wisconsin produces numerous Italian varieties of cheese, including many hard cheeses such as Parmesan (nicknamed 'the king of Italian cheese'), Romano, and Asiago. Wisconsin also produces about 986 million pounds of mozzarella annually, which is equivalent to the weight of more than 30 Leaning Towers of Pisa.
Wisconsin's cheesemaking tradition dates back to the 19th century when European immigrants settled in the state and were drawn to its fertile fields. Dairy farms soon sprang up around Wisconsin, and farmers began producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbours' cows. A century later, Wisconsin was home to more than 1,500 cheese factories, producing more than 500 million pounds of cheese per year.
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Frequently asked questions
Mozzarella, Parmesan, Romano, Asiago and feta.
600.
Mozzarella.
986 million pounds.
The king of Italian cheese.
