Wisconsin is the only state that tracks specialty cheese production. The following statistics, provided by the Wisconsin Agricultural Statistics Service, underscore the strong growth of specialty cheeses in the Dairy State.
  

• In 2009, Wisconsin companies produced 477 million pounds of specialty cheese, an increase of 40 million pounds or 9 percent over the prior year.
• Specialty cheese accounted for 18 percent of the state's total cheese production in 2009.
• Of Wisconsin's 126 cheese plants, 92 produced at least one type of specialty cheese in 2009.
• Specialty Cheddar saw the biggest jump in production in 2009 -- 30 percent, to nearly 24 million pounds. 
• Feta, with a 3 percent increase in production in 2009, is the state's highest volume specialty cheese at nearly 70 million pounds. Blue, Hispanic types, specialty Mozzarella varieties, Parmesan Wheel and specialty Provolone cheese are other popular categories.

Top 5 Specialty Cheese Varieties by Volume

2009 Production (million pounds)

Feta	67.8
Hispanic	56.3
Parmesan Wheel	42.0
Specialty Provolone	34.5
Asiago	23.4

 

Factoid: Of the 477 million pounds of specialty cheese crafted in Wisconsin in 2009, 210 million pounds falls into the "all other" category. It includes varieties such as Blue, Brie and Camembert, Gorgonzola, Edam, Gruyere and Gouda; specialty variations of classics like Monterey Jack, Parmesan, Colby, Romano and Swiss; and a fast-growing roster of "Wisconsin Originals," artisan cheeses unique to the craftsmen and women who create them. This "all other" category grew by 17 percent from 2008 to 2009.

 

Did You Know? Only one Wisconsin plant makes the notoriously pungent Limburger cheese. Just 554 million pounds was produced in 2009, making it by far the smallest volume Wisconsin specialty cheese.