Wisconsin cheese

Wisconsin cheese

A 5,210 lb Wisconsin cheese, produced in 1950.

Wisconsin cheese is cheese made in the U.S. state of Wisconsin. Wisconsin has a long tradition and history of cheese production and it is widely associated in popular culture with cheese and the dairy industry.


Award winning Montforte Blue cheese made in Montfort, Wisconsin, USDA 2013.

Wisconsin's cheese making tradition dates back to the 19th century. European immigrants who settled in Wisconsin were drawn to its fertile fields.

Soon, dairy farms 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 neighbors' cows. A century later, Wisconsin was home to more than 1,500 cheese factories, which produced more than 500 million pounds of cheese per year.[1]

Wisconsin has long been identified with cheese; in the words of a 2006 New York Times article, "Cheese is the state’s history, its pride, its self-deprecating, sometimes goofy, cheesehead approach to life." Wisconsin has claimed the title of the largest cheese producing state in the United States since 1910, when it passed New York. In 2006 Wisconsin produced 2.4 billion pounds of cheese and held onto its top ranking, despite concerns that California's faster-growing cheese industry would soon surpass Wisconsin's production.[2] In 2007 Wisconsin again held onto its lead, and it was reported that its lead had begun to grow slightly.[3] In 2010, Wisconsin's cheese production rose to 2.6 billion pounds (requiring the state cheese industry to import a substantial amount of milk from other states to meet production needs).[4] In 2014, Wisconsin produced 2.9 billion pounds of cheese, accounting for 25.4% of all cheese produced in the U.S.[5][6]

As of 2013, Wisconsin continues to be the largest cheese producer in the United States, making over 600 different cheese varieties.[7] Wisconsin is the only U.S. state that requires that a licensed cheesemaker supervise the making of commercial cheese.[7] It is also the only state to offer a Master Cheesemaker program, which is patterned on the rigorous standards of similar programs in Europe.[8]

See also

The original Colby cheese factory in Colby, Wisconsin.
  • Colby cheese, a type of cheese developed in Wisconsin in 1874.
  • Cheesehead, a nickname referring to a person from Wisconsin, referring to the large volume of production of Wisconsin cheese.
  • Cheese curd, a food typically eaten within hours of production and popular to some in cheese making areas.


  1. ^
  2. ^ Monica Davey, "Wisconsin’s Crown of Cheese Is Within California’s Reach", The New York Times, September 30, 2006.
  3. ^ Karen Herzog, State keeps cheese crown: On taste, and volume, Wisconsin beats arch-rival California", Milwaukee Journal Sentinel, July 29, 2008.
  4. ^ Anne Marie Ames, Wisconsin Facing a Dairy Deficit", Janesville Gazette, April 25, 2011.
  5. ^
  6. ^
  7. ^ a b
  8. ^

Further reading

  • Apps, Jerold W. Cheese: The Making of a Wisconsin Tradition. Amherst, Wis.: Amherst Press, 1998.
  • Emery, J. Q. "The Swiss Cheese Industry in Wisconsin", Wisconsin Magazine of History, vol. 10, no, 1 (September 1926): 42-52.
  • Norton, James R. and Becca Dilley. The Master Cheesemakers of Wisconsin. Madison, Wis.: University of Wisconsin Press, 2009.

External links

  • Wisconsin Milk Marketing Board
  • History of Cheese in Wisconsin
  • The Rise of Cheese in America's Dairyland
  • Wisconsin Milk Marketing Board - Cheese Statistics