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Wisconsin's Proud Cheesemaking Heritage
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Wisconsin reigns as the granddame of American cheesemaking regions, producing roughly a quarter of the U.S. cheese supply and boasting the most advanced, comprehensive dairying and cheesemaking infrastructure in the nation. Indeed, over the years Wisconsin has become an international hub of cheesemaking innovation, craftsmanship and technology. The University of Wisconsin and the Center for Dairy Research (CDR) offer accredited classes in the art and science of cheesemaking. Cheesemakers from around the world come to learn the latest techniques for assuring quality and safety.
Immigrant Roots. Made up primarily of small, family farms, Wisconsin's dairying and cheesemaking traditions run deep. Born of European immigrants from countries including Switzerland, Germany, Belgium and France, the industry here traces back to resourceful farm wives, who, in the 1830s, began making cheese in their kitchens as a way to store excess milk. As dairying began to overtake wheat as the state's top agricultural product and immigration steadily increased, cheese production grew and factories emerged. By the early to mid-1900s, small cheese plants, above which the cheesemakers family lived, were found on every corner in some parts of the state.
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Varieties such as Limburger and Swiss, staples in the "old country," were produced, with skilled cheesemakers strictly adhering to traditional methods. They also understood what the cows needed in order to create superior milk (and, therefore, superior cheese), clearing the land and establishing lush pastures of sweet clover, alfalfa and grass.
By 1900, Wisconsin had become a powerful player in cheese production nationally and, by 1920, was the nation's top producer. Today, Wisconsin cheesemakers produce more than 2 billion pounds annually, encompassing more than 500 varieties, types and styles of cheese. Some of those varieties, including classics Colby and Brick, as well as a growing roster of new artisanal specialties, are true American originals.
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Artisan Renaissance. In fact, while many perceive Wisconsin's cheese industry to be limited to the traditional large-volume cheeses, the state is also at the forefront of the artisan and specialty cheesemaking movement. Smaller producers, including a growing number of farmstead cheesemakers, are crafting boutique cheeses that rival the best Europe has to offer. Even larger companies built on familiar, mainstream cheese production are returning to their roots to introduce artisan specialties, as well.
All of the innovation and progress in Wisconsin's cheese industry is firmly grounded in its cheesemaking heritage and its dedication to quality. So seriously does Wisconsin take it's commitment to quality, in fact, that no cheese can be made for sale without a licensed cheesemaker on the premises.
What's more, Wisconsin is the only state with a Master Cheesemaker certification program. The highest formal honor achieved by a cheesemaker, Master's certification is attained only after demonstrating over a three-year coursework and examination period, the commitment, technical expertise, artistry and passion for creating cheese in a certain category.
Ultimately, for its heritage, tradition and the depth of resources and support it offers to its cheesemakers, it is with good reason that Wisconsin has become synonymous with great American cheese.
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Wisconsin Specialties
Wisconsin leads in the production of many specialty cheese varieties. Here are just a few of the categories that help set our industry apart and make it so deliciously diverse:
◊ Labor-intensive washed-rind cheeses
◊ Authentic Italian-style cheeses
◊ Aged handcrafted Cheddars
◊ Fresh cheese curds
◊ Limburger
◊ Farmstead cow, sheep and goat milk cheeses
◊ Hispanic-style cheeses
◊ Traditional big-wheel Emmenthaler
◊ Original Colby and Brick
◊ Extensive organic dairy farming
◊ Pasture-based dairying and the crafting of cheeses made only from the milk of pasture-grazed cows
◊ Mixed-milk cheeses, featuring cow, sheep and goat milk blends
Did You Know?
Approximately 90% of the all of the milk produced in Wisconsin--from some 15,000 dairy farms--goes into making world-famous Wisconsin Cheese.
Useful Links
American Cheese Society
Dairy Business Innovation Center
Wisconsin Cheese Makers Association
Wisconsin Milk Marketing Board
University of Wisconsin Center for Dairy Research
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