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Continuing Trend, Wisconsin Specialty Cheese Increases Production Again
May 23, 2011
Madison, WI—Wisconsin not only maintained its ranking as the country's top cheese-producing state in 2010, it maintained a brisk pace in increasing the production of specialty cheese, defined as a value-added product that commands a premium price.
The state made 552 million pounds of specialty cheese in 2010, an increase of 48 million pounds—10 percent—over 2009. Specialty cheese now accounts for 21 percent of Wisconsin's total cheese production, 2.6 billion pounds in 2010, according to the National Agricultural Statistics Service, USDA.
Of the state's 129 cheese plants, 90 make at least one type of specialty cheese. The most widely crafted are Blue, Feta, Hispanic types, specialty Mozzarella varieties, Parmesan wheel and specialty Provolone cheeses. Specialty Cheddars and Provolones recorded the largest production increases, up 22 and 24 percent respectively.
The specialty growth is an indicator of the state's historic commitment to quality and diversity in the cheese industry. Specialty cheeses have been responsible for the growth in the total cheese category over recent years, and Wisconsin's artisan and specialty types have received a growing number of awards in domestic and international competitions.
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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.
Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7262
mwilkinson@wmmb.org