1. Wisconsin Dairy Industry
Wisconsin Cheese industry review

2. 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
Joseph Steinwand invents Colby cheese
1890 – First dairy school is established at UW-Madison
1890 – Method for placing value on milk quality is developed

3. 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%

4. 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

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