Wisconsin cheese

History

Wisconsin's cheesemaking tradition began in the 19th century, when European immigrants were drawn to its fertile fields. Dairy farms soon appeared, and farmers made cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbors' cows. A century later, over 1,500 cheese factories produced more than 500 million pounds of cheese annually.

Wisconsin has claimed the title of largest cheese-producing state since 1910. In 2006, it produced 2.4 billion pounds, maintaining its lead despite California's faster-growing industry. By 2010, production rose to 2.6 billion pounds, requiring substantial milk imports from other states. In 2014, Wisconsin produced 2.9 billion pounds, or 25.4% of U.S. cheese.

As of 2013, it remained the largest producer, making over 600 varieties. Wisconsin is the only state requiring a licensed cheesemaker for commercial cheese and offers a master cheesemaker program patterned on European standards. Some cheesemakers produce cheeses shaped like the state map to reflect cultural heritage.