Other News


This Week's Other Stories:

EDITORIAL COMMENT: Will California Ever Get Back To A 20% Production Share?

OTHER NEWS:
US, Other Dairy Groups Ask Chile Not To Apply Safeguards On Gouda, Milk Powder Imports

OTHER NEWS:
Wisconsin’s Specialty Cheese Production In 2017 Reached A Record 798.7 Million Pounds

GUEST COLUMNIST:Dairy Has Truths to Tell Millennials, by John Umhoefer

RECENT COLUMNS:Milk Prices Continue To Improve Slowly by Bob Cropp

Well, That’s Cheese-y! How Cheese Names Have Gone From Quaint to Contentious by Jen Pino-Gallagher

Trade Towers Over
Dairy Issues, by John Umhoefer

The High Cost of Low Price is Only Part of It..., by Dan Strongin

COMPANY PROFILE:

Dupont Cheese Celebrates 48 Years; Thriving On Traditional Colby Longhorn Production

Iowa State Looks To Build Cheese, Ice Cream Plant For Training Students, Farm Entrepreneurs

   Subscribe

 

 

What do you think about this story?


Please tell us if you are a
Dairy product manufacturer
Dairy marketer/importer/ exporter
Milk producer
Supplier to manufacturers and marketers

 

 

Wisconsin’s Specialty Cheese Production In 2017 Reached A Record 798.7 Million Pounds

Wisconsin’s specialty cheese production in 2017 totaled a record 798.7 million pounds, up 3.1 percent, or 24.2 million pounds from 2016, according to figures released earlier this month by the Wisconsin Field Office of USDA’s NASS.

Wisconsin’s specialty cheese production has doubled since 2007, when it totaled 399.4 million pounds.

Specialty cheese accounted for 23.7 percent of Wisconsin’s total cheese production
last year, down from 23.8 percent in 2016.


Of the 132 plants producing cheese in Wisconsin last year, 99 manufactured at least one type of specialty cheese. In 2016, 93 of the state’s 128 plants produced at least one type of specialty cheese.

Wisconsin has been tracking specialty cheese production since 1993. That year, the state produced 83.1 million pounds of specialty cheese, which accounted for 4.1 percent of its total cheese output. In 1993, 43 of Wisconsin’s 158 cheese plants produced at least one type of specialty cheese.

According to the Wisconsin Specialty Cheese Institute, the nature of specialty cheese is derived from one or more unique qualities, such as exotic origin, particular processing or design, limited supply, unusual application or use, and extraordinary packaging or channel of sale. The common denominator is its very high quality.

Wisconsin’s 2017 specialty cheese production by variety, with comparisons to 2016, was:

Feta: Production totaled 98 million pounds, up 7.1 percent from 2016. There were eight plants producing Feta in Wisconsin last year, two fewer than in 2016.

Hispanic cheese: Production totaled 91.4 million pounds, up 7 percent from 2016. There were 12 plants producing Hispanic cheese in Wisconsin in 2017, one fewer than in 2016.

Parmesan Wheel: Production totaled 67.1 million pounds, up 9.4 percent from 2016. There were six plants producing Parmesan wheels in the state last year, one more than in 2016.

Havarti: Production totaled 42.7 million pounds, up 12.7 percent from 2016. There were 12 plants producing Havarti in Wisconsin last year, one fewer than in 2016.

Asiago: Production totaled 31.9 million pounds, up 9.1 percent from 2016. There were 13 plants producing Asiago in the state last year, one more than in 2016.

Cheddar (specialty types only): Production totaled 29 million pounds, down 4.6 percent. There were 40 plants producing specialty Cheddar in Wisconsin last year, one more than in 2016.

Gouda: Production totaled 18.7 million pounds, up 43.8 percent. There were 26 plants producing Gouda in Wisconsin in 2017, five more than in 2016.

Gorgonzola:
Production totaled 18.1 million pounds, down 1.5 percent from 2016. There were 10 plants producing Gorgonzola in Wisconsin last year.
Italian Fontina: Output totaled 12.2 million pounds, up 31.1 percent. There were 12 plants producing Italian Fontina in the state in 2017, two more than in 2016.

Romano Wheel: Production totaled 10.7 million pounds, down 1.3 percent from 2016. There were six plants producing Romano wheels in Wisconsin last year, unchanged from 2016.

Colby (specialty types only): Production totaled 7.8 million pounds, down 2.7 percent. There were 10 plants producing specialty types of Colby in Wisconsin in 2017, unchanged from 2016.

Farmers cheese: Production totaled 1.3 million pounds, up 33 percent. There were 12 plants producing Farmers cheese in the state last year, one fewer than in 2016.

Limburger: Production totaled 447,000 pounds, down 9 percent from 2016. There was one plant producing Limburger cheese in Wisconsin last year, unchanged from 2016.

All other types: Production totaled 369.3 million pounds, down 2.2 percent from 2016. There were 59 plants producing all other types of specialty cheese in Wisconsin in 2017, three more than in 2016.

Cheese varieties included in the “all other types” category (in which cheese types are combined to avoid disclosure of individual plant data) are: Alpine, American Grana, Auribella, Blue, Brie and Camembert, Butterkase, Caerphilly, Edam, Fior di Latte, Fontiago, Fontinella, Gruyere, other specialty Italian, Italico, Juustoleipa, Kefalograviera Sagana, Kasseri, Kreme Kaese, Mascarpone, Middle Eastern cheeses, specialty Monterey Jack, Morning Sun, specialty Mozzarella, other specialty Parmesan, Pepato, Peperon, specialty Provolone, Raclette, other specialty Romano, soft-ripened, Swedish style Fontina, specialty Swiss, Tvarog Polish, and Yogurt cheese.