Wisconsin Dairy Industry

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Presentation transcript:

Wisconsin Dairy Industry Wisconsin Cheese industry review

WI dairy history – 1800’s 1830’s – Local homemade cheese is produced 1858 – John J. Smith is first to sell cheese beyond State’s borders 1877 – John Jossi made Brick cheese for the first time 1885 - Joseph Steinwand invents Colby cheese 1890 – First dairy school is established at UW-Madison 1890 – Method for placing value on milk quality is developed

Top Dairy Products Dairy Product Production % of U.S. Rank among States Milk 27,572,000,000 lbs. 13.7% 2 Cheddar 567,814,000 lbs. 19.0% 1 Mozzarella 960,481,000 lbs. 26.0% Provolone 188,661,000 lbs. 52.4% Parmesan 121,729,000 lbs. 38.1% Romano 25,658,000 lbs. 57.0%

Aged to Perfection Milk cheese Pasteurized cheese Not heated above 37°C Specialized aging Produced by small local dairies Milk cheese Heated to 72°C for 20 to 30 seconds Seeded with lactic bacteria Mass produced Pasteurized cheese

Reviews Jose Ferrar – U.S. Dairy News Fred Thomson – Cheese World Lani Morganstein – Wisconsin Agriculture News