Wisconsin cheese

Wisconsin Cheese is a type of cheese that is produced in the U.S. state of Wisconsin. Wisconsin is known for its cheese production and is the largest producer of cheese in the United States. The state is often referred to as "America's Dairyland" due to its rich dairy farming heritage and its prolific cheese production.

History

The history of cheese making in Wisconsin dates back to the 19th century, when early settlers from Europe brought their cheese making traditions with them. The first cheese factory in Wisconsin was established in 1841 by Anne Pickett of Lake Mills. Today, Wisconsin produces over 3 billion pounds of cheese per year, accounting for over 25% of all cheese produced in the United States.

Types of Wisconsin Cheese

There are over 600 varieties of cheese produced in Wisconsin. Some of the most popular types include Cheddar, Mozzarella, Monterey Jack, Colby, and Swiss. Wisconsin is also known for its specialty cheeses, such as Limburger, Brick, and Blue, which are produced in smaller quantities.

Cheese Making Process

The process of making cheese in Wisconsin involves several steps. First, milk is pasteurized to kill any harmful bacteria. Next, a starter culture is added to the milk to begin the fermentation process. Rennet is then added to coagulate the milk, forming curds. The curds are cut, heated, and stirred to remove whey. Finally, the curds are pressed into molds and aged to develop flavor.

Wisconsin Cheese Industry

The cheese industry is a significant part of Wisconsin's economy. It employs thousands of people and contributes billions of dollars to the state's economy each year. Wisconsin is home to more than 1,200 licensed cheesemakers and over 140 cheese plants. The state also hosts several cheese-related events and festivals, such as the Wisconsin Cheese Makers Association's annual Cheese Industry Conference and the Green County Cheese Days festival.

See Also

• List of cheeses
• Dairy farming in the United States
• Agriculture in Wisconsin