The History of Cheesemaking in Wisconsin

Glaciers and Cheese During the last Ice Age, glaciers cut through what is now Wisconsin.  Glaciers left behind a countryside of rolling hills and lush pastureland Wisconsin offered climatic conditions well-suited for farming.  Excellent soils  Abundant sources of water

Wisconsin Cheese – the Early Years 1830’s Wisconsin farmwives begin making cheese.  In 1841, Mrs. Anne Pickett established Wisconsin's first cottage industry cheese factory

Wisconsin Cheese – The Early Years In 1858 John J. Smith obtained the first cheese vat and made cheese.  Made cheese at home in Sheboygan County  Also instituted the marketing of cheese outside Wisconsin

Wisconsin Cheese – The Early Years In 1859 Hiram Smith founded a full-scale cheese factory.  He purchased milk from other dairy farmers or processed their milk for a percentage of the finished cheese  The cheesemaking industry in Wisconsin had taken hold!

Wisconsin Cheese – The Early Years In 1864, Chester Hazen built a factory that used milk from over 300 cows.  Built in Ladoga, WI  Many doubted the success of this venture, dubbing it "Hazen's Folly”  His success heralded the rapid growth of the cheese industry in Wisconsin

Wisconsin Cheese – Creating an Industry In 1872, procedures were established to market Wisconsin cheese.  Dairymen's Association sponsored a Board of Trade  Established procedures to market Wisconsin cheese

Wisconsin Cheese – Creating an Industry In 1886, college courses for dairy farmers and cheesemakers were offered.  University of Wisconsin College of Agriculture offered short courses  University sent experts into the field to extend the education process (Wisconsin Idea)

Wisconsin Cheese – Creating an Industry Stephen Babcock, a UW- Madison professor, developed the Butterfat Test in  Allowed dairymen to determine which cows produced the richest milk, the best for cheesemaking

Wisconsin Cheese – Creating an Industry By 1910, Wisconsin became the nation’s leader in cheese production. In 1921, Wisconsin was the first state to grade its cheese for quality. In 1922, over 2,800 cheese factories existed in Wisconsin. contest-%E2%80%98-wisconsin%E2%80%99.html#small

Wisconsin Cheesemaking - Today In 1994, the Wisconsin Master Cheesemaker program was established.  Three year program for veteran Wisconsin cheesemakers  Can be certified for up to two cheese varieties each time  Must have been making those specific varieties for at least five years

Wisconsin Cheese Today Today, Wisconsin produces 600 varieties, types and styles of cheeses. Rank 1 st in the U.S. for:  Muenster  Limburger  Provolone  Parmesan  Romano  Cheddar

Wisconsin Cheese Today 90% of all milk produced in Wisconsin is made into cheese. In 2012, Wisconsin produced 2.7 billion pounds cheese.  Wisconsin produces 25.4% of all cheese made in the U.S.

Wisconsin Cheese - Today Today’s Wisconsin Cheesemakers must meet strict qualifications to obtain a license to make cheese in Wisconsin.  Applicants may serve an apprenticeship with a licensed cheesemaker  Applicants must pass a written exam on topics such as:  Grading of milk and milk ingredients  Microbiological quality and safety  Mathematical problems of practical dairying  Upon passing, cheesemakers must display their licenses in conspicuous areas where they make cheese